Best 3 Autumn Hash Recipes

Autumn is a season of bounty, with an abundance of fresh vegetables and herbs available. This Autumn Hash recipe celebrates the flavors of the season, combining hearty roasted vegetables, tender chicken, and a savory sauce. The recipe is easy to follow and can be tailored to your own preferences. For a vegetarian version, simply omit the chicken and add more vegetables. If you prefer a spicier dish, add a pinch of chili powder or cayenne pepper. And for a creamy variation, stir in a dollop of sour cream or yogurt before serving. No matter how you choose to make it, this Autumn Hash is sure to be a hit at your next gathering.

In addition to the main Autumn Hash recipe, the article also includes a few bonus recipes to help you make the most of the season's bounty. These recipes include:

* Roasted Vegetable Soup: A hearty and flavorful soup that's perfect for a cold autumn day.
* Apple Cider Donuts: A sweet and cinnamony treat that's perfect for enjoying on a crisp autumn morning.
* Pumpkin Spice Latte: A classic fall beverage that's perfect for warming up on a chilly day.

With these recipes, you'll have everything you need to enjoy the flavors of autumn to the fullest.

Let's cook with our recipes!

WINTER VEGETABLE HASH

Winter Vegetable Hash image

I have made this dish for company, and every time they ask for the recipe! I hope everyone else likes it as much as we do!

Provided by rebeccalovestocook

Categories Trusted Brands: Recipes and Tips U.S. Potato Board

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
2 tablespoons butter
1 pound Yukon Gold potatoes, diced
½ pound fresh shiitake mushrooms, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 teaspoons garlic powder
1 pinch salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sage

Steps:

Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

Nutrition Facts : Calories 222.9 calories, Carbohydrate 28.9 g, Cholesterol 10.2 mg, Fat 10.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 3.4 g, Sodium 75.5 mg, Sugar 3.5 g

POTATO AND AUTUMN VEGETABLE HASH

Potato and Autumn Vegetable Hash image

Provided by Josie Le Balch

Categories Potato Side Roast Thanksgiving Vegetarian High Fiber Dinner Beet Sweet Potato/Yam Fall Family Reunion Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

Herb oil:
1/3 cup extra-virgin olive oil
1/3 cup olive oil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
Hash:
6 1-to 1 1/4-inch-diameter golden baby beets with green tops attached (about 1 bunch)
6 1- to 11/4-inch-diameter candy-canestriped (Chioggia) baby beets or golden baby beets with green tops attached (about 1 bunch)
1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes (about 4 cups)
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes (about 3 cups)
1 pound garnet yams or other yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes (about 2 cups)
1/4 cup (1/2 stick) butter, cut into 1/2-inch cubes

Steps:

For herb oil:
Whisk all ingredients in small bowl. DO AHEAD: Can be made 4 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.
For hash:
Preheat oven to 350°F. Cut greens and stems off all beets; discard stems. Coarsely chop enough beet greens to measure 4 loosely packed cups. Bring medium saucepan of salted water to boil. Add greens and cook just until wilted, about 1 minute. Drain well. Set aside. Scrub beets; place in 8x8x2-inch glass baking dish. Pour half of herb oil over beets; sprinkle with salt and pepper. Cover baking dish with foil and roast beets until tender when pierced with small sharp knife, about 1 hour. Remove from oven and let beets stand until cool enough to handle. Peel beets; cut into 1/2-inch pieces and reserve. DO AHEAD: Beet greens and beets can be made 1 day ahead. Cover separately and chill.
Increase oven temperature to 375°F. Combine squash, potatoes, and yams in large bowl. Add remaining herb oil and toss to coat. Sprinkle generously with salt and pepper. Spread vegetable mixture evenly on large rimmed baking sheet. Roast until vegetables are tender when pierced with knife and lightly browned around edges, stirring and turning vegetables occasionally, about 50 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.
Stir beets and beet greens into roasted vegetables; dot with butter cubes and continue to roast just until beets are heated through, 5 to 10 minutes. Transfer vegetable mixture to large bowl and serve.

AUTUMN HASH

Autumn Hash image

This recipe is very forgiving. You can substitute turkey sausage for pork. I used Granny Smith apples because that's what I had, any apple will work. You can use sweet potatoes 2 medium) instead of squash. I didn't have apple cider, so I used apple juice with a splash of apple cider vinegar. I used collards, but any green will...

Provided by Jennifer Rooney

Categories Side Casseroles

Time 35m

Number Of Ingredients 8

Ingredients

3 Tbsp olive oil
1 medium butternut squash
1 large onion
1/4 c apple cider
1 tsp salt
2 medium granny smith apples
1 lb breakfast sausage
1 bag(s) collard greens, chopped

Steps:

1. In a large skillet, add olive oil & sauté onion & butternut squash over medium heat for 8 minutes, stirring occasionally.
2. Add chopped apple, apple cider & salt to squash mixture. Cook together for 5 minutes.
3. Push veggie mixture to side & add sausage. Break up sausage with a wooden spoon & cook until no longer pink. Mix sausage in with veggies.
4. Put greens on top of veggies, cover skillet & let greens steam for 2-3 minutes. Take off lid & mix all ingredients together.
5. At this point, you can crack 5 or 6 eggs on top & bake at 350 for 10 minutes, 12-15 minutes for firmer yolk.

Tips:

Choose the Right Potatoes: Use firm, all-purpose potatoes like Yukon Gold or Russet potatoes. These hold their shape well and won't disintegrate during cooking.
Cut Potatoes Evenly: Cut the potatoes into uniform cubes or wedges to ensure even cooking.
Season Generously: Don't be shy with the seasonings. Use a combination of salt, pepper, garlic powder, onion powder, and paprika for a classic autumn flavor.
Roast the Vegetables: Roasting brings out the natural sweetness of the vegetables and gives them a slightly caramelized exterior.
Use a Cast Iron Skillet: A cast iron skillet provides even heat distribution and helps create a crispy crust on the potatoes.
Don't Overcrowd the Skillet: Cook the vegetables in batches if necessary to avoid overcrowding the skillet. This will ensure they cook evenly.
Add Fresh Herbs: Stir in fresh herbs like thyme, rosemary, or sage towards the end of cooking for an extra burst of flavor.
Serve Immediately: Autumn hash is best served hot out of the skillet. Enjoy it as a side dish or a main course with a fried or poached egg on top.

Conclusion:

Autumn hash is a delicious and versatile dish that is perfect for a fall meal. With its combination of roasted vegetables, crispy potatoes, and flavorful seasonings, it's sure to be a hit with your family and friends. Experiment with different vegetables and seasonings to create your unique autumn hash recipe. Enjoy!