Eggplant and Potato Hash Recipe

Name: Eggplant and Potato Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chopped fresh parsley for garnish; 1/4 cup grated Parmesan cheese or 1/2 cup shredded sharp cheddar cheese (optional); 2 1/2 cups peeled, diced all-purpose potatoes ( 1/2-inch pieces); 3/4 cup low-sodium vegetable broth, plus additional if needed; 1 Tbs. unsalted butter; 1 medium onion, finely chopped; 1 Tbs. olive oil; 4 cups peeled, diced eggplant ( 1/2-inch pieces); 1 medium clove garlic, minced; 1 Tbs. all-purpose flour; 3/4 cup milk

Servings: persons

Chopped fresh parsley for garnish
1/4 cup grated Parmesan cheese or 1/2 cup shredded sharp cheddar cheese (optional)
2 1/2 cups peeled, diced all-purpose potatoes ( 1/2-inch pieces)
3/4 cup low-sodium vegetable broth, plus additional if needed
1 Tbs. unsalted butter
1 medium onion, finely chopped
1 Tbs. olive oil
4 cups peeled, diced eggplant ( 1/2-inch pieces)
1 medium clove garlic, minced
1 Tbs. all-purpose flour
3/4 cup milk

1
In large nonstick skillet, combine potatoes and 3/4 cup broth; season lightly with salt to taste.
2
Bring to a boil over medium-high heat, cover partially, reduce heat to medium and cook until potatoes are almost tender and most of liquid has evaporated, about 6 minutes.
3
Transfer to bowl; set aside.
4
In same skillet, melt butter over medium heat.
5
Add onion and cook, stirring often, until softened, about 5 minutes.
6
Stir in oil, eggplant and 2 tablespoons plus 2 teaspoons water; season lightly with salt to taste.
7
Cover, reduce heat to medium-low and cook until eggplant is tender, stirring occasionally, about 5 minutes.
8
Add garlic and flour and cook, stirring, 1 minute.
9
Reduce heat to low, stir in milk and cook uncovered, stirring, 2 minutes.
10
Stir in reserved potato mixture.
11
Cover and cook, stirring occasionally, until hash is thick and saucy, 5 to 7 minutes.
12
(If hash sticks to pan, stir in additional broth or water by the tablespoon.)
13
During last minute of cooking, sprinkle cheese over hash if desired.
14
Serve hot, garnished with sprigs of fresh parsley.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Chopped fresh parsley for garnish, 1/4 cup grated Parmesan cheese or 1/2 cup shredded sharp cheddar cheese (optional), 2 1/2 cups peeled, diced all-purpose potatoes ( 1/2-inch pieces), 3/4 cup low-sodium vegetable broth, plus additional if needed, and more.

Yes, Eggplant and Potato Hash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant and Potato Hash

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