Best 3 Apple And Root Vegetable Hash Recipes

Apple and Root Vegetable Hash: A Culinary Symphony of Sweet, Savory, and Comfort

As the morning sun paints the sky with hues of gold and amber, the aroma of sizzling vegetables and sweet apples wafts through the air, beckoning you to a culinary symphony of flavors. Apple and Root Vegetable Hash, a delectable dish that blends the natural sweetness of apples with the earthy notes of roasted vegetables, is an ode to the bounty of autumn's harvest. This hearty and versatile dish welcomes variations, allowing you to customize it to your taste preferences. Whether you prefer a classic combination of potatoes, carrots, and apples, or a more adventurous medley of sweet potatoes, parsnips, and tart Granny Smith apples, the possibilities are endless. Served as a wholesome breakfast, a light lunch, or a comforting dinner, Apple and Root Vegetable Hash promises a delightful culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE-AND-ROOT-VEGETABLE HASH

Apple-and-Root-Vegetable Hash image

Experiment with various sweet apple varieties, including Braeburn, Honecrisp, and Fuji.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 45m

Number Of Ingredients 8

Ingredients

Coarse salt and freshly ground pepper
3/4 pound celery root, peeled and cut into 1/2-inch pieces (2 cups)
3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (2 cups)
3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces (2 cups)
1/4 cup extra-virgin olive oil, divided
1 onion, diced
2 small firm, sweet apples, peeled and cut into 1/2-inch pieces (2 1/2 cups)
1/4 cup roughly chopped fresh sage leaves

Steps:

Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes.
Heat 2 tablespoons oil in a large (preferably cast-iron) skillet over medium-high heat, and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 tablespoons oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.

ROOT VEGETABLE HASH

Root Vegetable Hash image

Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.

Provided by Alejandro Junger

Categories HarperCollins Brunch Breakfast Dinner Vegetarian Vegetable Vegan Root Vegetable Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free

Yield 2 servings

Number Of Ingredients 5

Ingredients

2 tablespoons coconut oil
6 cups small-diced root vegetables, such as beets, carrots, turnips, rutabagas, and/or parsnips
1 medium onion, diced small
2 teaspoons chopped fresh rosemary
Sea salt to taste

Steps:

Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm.

BRATWURST WITH SAUERKRAUT AND APPLE-POTATO HASH

Bratwurst with Sauerkraut and Apple-Potato Hash image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
1 1/4 pounds red-skinned potatoes, cut into 1/2-inch chunks
3 tablespoons unsalted butter
6 fully cooked bratwurst, halved lengthwise (about 11/4 pounds)
2 Golden Delicious apples, cut into 1/2-inch chunks
Freshly ground pepper
1 bunch scallions, chopped
1 tablespoon chopped fresh sage
1 tablespoon apple cider vinegar
1 tablespoon honey
1/4 cup sour cream
1 tablespoon grainy mustard
1 cup sauerkraut, drained, rinsed and warmed

Steps:

Preheat the oven to 250 degrees F. Bring a large saucepan of salted water to a boil; add the potatoes and cook until just tender, about 5 minutes. Drain and pat dry.
Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the bratwurst and cook, turning, until browned, about 4 minutes. Remove to a rimmed baking sheet and keep warm in the oven.
Add 1 tablespoon butter to the skillet along with the potatoes and apples; toss. Season with 3/4 teaspoon salt and a few grinds of pepper. Increase the heat to medium high and cook, tossing occasionally, until the potatoes and apples are golden brown and tender, 8 to 10 minutes. Add the scallions and sage and cook until the scallions are wilted, about 2 minutes. Add the vinegar, honey and the remaining 1 tablespoon butter. Cook, stirring, until the potatoes and apples are glazed, about 1 more minute.
Mix the sour cream with the mustard in a small bowl. Serve the bratwurst with the potatoes and apples, sauerkraut and sour cream mixture.

Nutrition Facts : Calories 750, Fat 53 grams, SaturatedFat 21 grams, Cholesterol 135 milligrams, Sodium 1851 milligrams, Carbohydrate 46 grams, Fiber 6 grams, Protein 24 grams, Sugar 16 grams

Tips:

Use a variety of root vegetables. This will give your hash a more complex flavor and texture. Some good options include potatoes, carrots, turnips, parsnips, and beets.
Roast the root vegetables before adding them to the hash. This will help them to caramelize and develop a richer flavor.
Use a well-seasoned cast iron skillet. This will help to create a crispy crust on the hash.
Don't overcrowd the skillet. If you add too many ingredients, the hash will steam instead of fry.
Cook the hash over medium heat. This will help to prevent it from burning.
Stir the hash frequently. This will help to ensure that it cooks evenly.
Serve the hash immediately. It's best when it's hot and crispy.

Conclusion:

Apple and root vegetable hash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover root vegetables. With its sweet and savory flavors, this hash is sure to please everyone at your table.