Summer hash

Summer hash


4 teaspoons olive oil
1 large onion, chopped
1 large carrot, finely chopped
1 small zucchini, cut into 1/2-inch cubes
1/2 cup fresh or frozen thawed corn kernels
2 tablespoons fresh slivered sage leaves, or 1 1/2 teaspoons dried
1/4 teaspoon salt
  Freshly ground black pepper
1 medium-starch cooked potato, such as Yukon Gold, cut into 1/2-inch cubes


Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until softened, about 6 minutes.

Add the zucchini, corn, sage, salt and pepper, and cook, stirring occasionally, until the zucchini are tender and lightly browned, about 8 minutes.

Add the potato and spread the vegetable mixture to form a single layer in the pan. Cook, without stirring, until the vegetables are crisp and browned on the bottom, about 6 minutes. Flip the mixture over in sections with a spatula and cook, without stirring, until browned on the bottom, about 5 minutes longer.




Prep Time


Cook Time

Nutrition facts

Serving Size 3/4 cup
Calories 140
Fat 5 g
Sat Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 170 mg
Carbohydrate 23 g
Fiber 3 g
Protein 3 g

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