EATING
Summer hash
Summer hash
Ingredients
| 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 |
Directions
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.
4
Servings
10 MINUTES
Prep Time
25 MINUTES
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 |
