Parsley Potato Carrot “Hash”

In From Asparagus to Zucchini. Serves 4-6. Recipe contains dairy.

Ingredients:

• 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

Steps:

1. 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.
2. Toss and brown again 4-5 minutes.
3. 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.