Harvest Hash

1. 1

   Peel potato and cut into 1/2-inch cubes.

2. 2

   Bring a 5- to 6-quart pot of salted water to a boil and cook potato until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a colander.

3. 3

   Cook parsnips and squash together in same boiling water until crisp-tender, about 3 minutes, then drain in colander.

4. 4

   Heat butter in a 12-inch heavy skillet over moderately high heat, swirling skillet occasionally, until foam subsides and butter begins to brown, about 2 minutes.

5. 5

   Add shallots and garlic and saute, stirring occasionally, until shallots are golden brown, about 5 minutes.

6. 6

   Add parcooked vegetables, salt, and pepper and saute, stirring occasionally, until browned and tender, about 7 minutes.

7. 7

   Stir in sage to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.