Harvest Idaho® Hash

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


  • 1 teaspoon garlic, minced
  • 1 cup onions, medium dice
  • 2 tablespoons butter
  • 1 tablespoons extra virgin olive oil
  • 1-1/4 cups rutabaga, large dice
  • 1-1/4 cups red potatoes, large dice
  • 1-1/4 cups butternut squash, peeled and cut in large dice
  • 1-1/4 cups parsnips, peeled and cut in large dice
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly ground nutmeg
  • 1 teaspoon fresh sage, chopped
  • 4 tablespoons vegetable stock


  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.
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Yield: 8 servings

Ann Cooper

Boulder, CO

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