Vegetable Stir-Fry:
Hash or Crisp

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Vegetable Stir-Fry: Hash or Crisp

This recipe is the savory variation from the Breakfast Hash or Crisp. A myriad of combinations is (are?) possible, such as potato-zucchini-cauliflower; eggplant-yellow squash-tomato; potato-butternut-kabocha; sweet potato-gray squash-broccoli; etc.

Ingredients:

(see Ingredient List: A List of Options)

  • Hard Squashes: Kabocha, Butternut, Honeynut, Acorn, Pumpkin, Banana Squash
  • Summer Squash: Zucchini, Yellow Squash, Grey Squash
  • Other Vegetables: Potatoes, Sweet Potatoes, Cabbage, Broccoli, Cauliflower, Carrots, Onions, Celery, Eggplant, Asparagus, Green Beans, Beets, Swiss Chard, Bell Peppers, Mushrooms
  • Salt
  • Last 5 Minutes (for oven-cooking): Walnuts
  • Select Fresh Vegetables: Tomatoes, Cucumbers, Bell Peppers, Avocados, Green Onions, Chives, Hot Peppers, Garlic, Easy Raw Salsa, Loaded Guacamole
  • Walnuts
  • Lemon

Hash (Stovetop)

Start with the firmest ingredients (potatoes, kabocha, butternut, carrots, celery, etc.) since they take longer to cook. Chop into bite-size chunks and combine in large sauté pan. Add a little water (not oil) and cover with a lid. Allow the firmer vegetables to cook as you continue to cut and add the softer vegetables (acorn, pumpkin, summer squash, eggplant, etc.). Stir and add water as needed to prevent burning. Season with salt as the vegetables cook so the salt can cook in. Serve with any combination of fresh vegetables and walnuts.

Crisp (Oven-Toasted)

Chop vegetables into bite-size chunks and combine in a large bowl. Sprinkle with water (not oil) to moisten the vegetables and help the seasoning to stick, then sprinkle with salt and stir spread the salt evenly among the vegetables. Spread the vegetable mixture into a baking pan and bake until the middle pokes soft and the top is as crispy as you like. As with Hashbrown Bake, it may be helpful to shape a dip in the middle of the pan so the vegetables are layered thinner in the middle and cook more evenly with the vegetables around the edges of the pan (see Prevent Burning).

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