Let’s make Winter Vegetable Hash! This hash features winter veggies like potato, purple turnip and Brussels sprouts and pairs with a tart Granny Smith apple hash to top your favorite protein. Apples cook in olive oil with Dijon mustard, then are kept warm while the potatoes and turnips crisp up and soften. Add Brussels sprouts to the mix and cook until browned. Enjoy the wintertime vegetable harvest by enjoying Winter Vegetable Hash with dinner.
A few months ago, I received a text from a dear friend saying something along the lines of, “Do y’all eat salmon?”
Turns out, we eat salmon weekly.
So I responded with a resounding, “YES,” curious as to why she was asking.
Her next text said it all: “We have a Blue Apron box with salmon. My husband can’t eat it, and we need someone else to take it.”
Hesitantly, I said yes.
Because while we love salmon, I was skeptical of the whole box-in-a-dinner thing.
Not because I don’t think these boxes are worthwhile. I actually think they’re amazing. They’ve encouraged several of my non-cooking friends to make tasty homemade dishes and try something new… but I felt like they’d be lost on me since what I do is cook at home.
Turns out, I was completely wrong.
The box contained ingredients for a simple supper for two: Pan-Seared Salmon with a Brussels Sprouts, Potato and Turnip Hash. It also included a tart browned butter apple dressing to go on top of the veggie hash.
So I got to work… and it was one of the best meals we ate that week.
And since it was so good, I’ve been recreating it in our kitchen with ingredients I picked up from the grocery.
I also adapted it because we’ve been head-over-heels IN LOVE with this hash business. And that’s what I’m sharing with y’all today.
My recipe makes enough for four, though if you and yours want to enjoy this for just the two of you, it’s all good. ALL the winter vegetables! And then a tart (dairy-free!) apple hash to go on top of ‘em. What’s not to adore?
Erin’s Recommended Tools/Products for Winter Vegetable Hash
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- Essentials: A nonstick skillet.
- Get the look: Skyros Designs Historia Salad/Dessert Plates. Threshold Pretty Party Napkins (Set of Four). Oneida Countess Servingware.
Sound like something you’d like to try?
Here’s how you can make this delicious side that is PERFECT on top of fish or chicken… or simply by itself!
- 1 tablespoon extra virgin olive oil
- 1 tablespoon grainy Dijon mustard
- 2 Granny Smith apples, diced
- ¼ teaspoon kosher salt
- Black pepper, to taste
- Juice from ½ lemon
- 2 tablespoons extra virgin olive oil
- 1 russet potato, diced
- 1 large purple turnip, diced
- 16 Brussels sprouts, halved and peeled
- Kosher salt and black pepper, to taste
- Juice from ½ lemon
- Dice the apples into ½” bite-sized pieces.
- Heat the olive oil in a nonstick skillet over medium-high heat.
- When melted, add the apples, stirring constantly as they cook. Season with salt and pepper, then add the Dijon mustard. Cook for 5-7 minutes, or until browned and soft.
- Squeeze in the lemon juice, then remove the apple hash from the pan. Set aside.
- Using the same pan, heat the olive oil over medium-high heat.
- Dice the potato and turnip into ½” pieces (similar to that of the apple.)
- When the oil is warm, add the potato and turnip, and season with salt and pepper.
- Cook for 5-10 minutes, or until they begin to have a brown crust.
- Add the Brussels sprouts, and cook for another 5-10 minutes. (You want everything to soften and get brown, but not become a mushy mess.)
- Remove from the heat, and add the lemon juice.
- Serve the Winter Vegetable Hash with the Apple Hash over fish or chicken, and enjoy warm.
Have you ever tried a meal box subscription service before?
Would you like to try Winter Vegetable Hash?