Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Vegetable hash




Source of Recipe


Unknown


Recipe Introduction


Serves 6


List of Ingredients




3 T oil
2 T butter
1 pound potatoes, diced
1/2 pound fresh wild mushrooms
1 bell pepper, diced (red, yellow or green)
2 C winter squash, diced
1 shallot, finely chopped
1 tsp, minced garlic
salt to tast
pepper to taste
1 C chopped kale
1/2 C fresh parsley

Recipe



Place oil and butter in a large skillet over medium heat. Add potatoes, mushrooms, bell pepper, squash and shallot. Stir. Season with salt and pepper. cook about 25 minutes or until potatoes are tender.
Mix kale, garlic and parsley in. Cook another 5 minutes, or until kale is wilted.
Var; you can use leek in place of the shallot if desired. Add sage if desired.