Harvest Idaho® Hash

Harvest Idaho® Hash

Ann Cooper

Boulder, CO

Yield: 8 servings

From Chef Cooper's cookbook, LUNCH LESSONS: Changing the Way We Feed Our Children, HarperCollins, 2006; by permission of the author.



  1. In a large pan with a cover, sauté garlic and onions in butter and oil until onions are lightly browned.
  2. Add rutabaga, red potatoes, butternut squash and parsnips and sauté for five minutes.
  3. Add salt, pepper, nutmeg and fresh sage and stir to combine. Add stock and mix well. Cover and simmer for 10 minutes or until vegetables are tender. Serve.