Parsley Potato Carrot “Hash”

April 14, 2021 , , ,

In From Asparagus to Zucchini

  • 2 T. olive oil
  • 1-2 T. butter
  • 1 ½ lb potatoes, cut into small cubes
  • 1 large carrot, cut into small cubes
  • Salt and pepper
  • ¼ to 1/3 C. finely chopped shallots or onions
  • 1/3 to ½ C. coarsely chopped fresh parsley

Cook potatoes and carrots, seasoned generously with salt and pepper, in the olive oil over medium heat 4-5 minutes to brown on one side. Toss and brown again 4-5 minutes. Lower the heat. Stir in shallots and cook until tender. Stir in parsley. Note: you can also add chopped ham, chicken or hard cooked eggs to the mixture.

Serves 4-6.