Irish Vegetable Hash
A Chinese-inspired twist on the Irish classic, featuring roasted vegetables and a crunchy hash.
Ingredients
- ●2 cups, peeled and chopped Carrotsabout 4-5 medium-sized carrots
- ●1 large, peeled and chopped Potatoesabout 2 inches in diameter
- ●1 large, chopped Onionsabout 1 1/2 inches in diameter
- ●1 large, chopped Red Bell Pepperabout 1 1/2 inches in diameter
- ●3 cloves, minced Garlicabout 1 tablespoon
- ●2 tablespoons Soy Sauceabout 30ml
- ●2 tablespoons Olive Oilabout 30ml
- ●1 cup, shredded Hash Brownsabout 1/2 cup when cooked
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Toss the carrots, potatoes, onions, and red bell pepper with 1 tablespoon of olive oil, soy sauce, and a pinch of salt on a baking sheet.
- 3
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
- 4
While the vegetables are roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 5
Add the minced garlic and cook for 1-2 minutes, or until fragrant.
- 6
Add the shredded hash browns to the skillet and cook for 3-4 minutes, or until they are golden brown and crispy.
- 7
Once the vegetables are done roasting, remove them from the oven and let them cool slightly.
- 8
Add the roasted vegetables to the skillet with the hash browns and stir to combine.
- 9
Cook for an additional 2-3 minutes, or until the vegetables are well coated with the hash browns.
- 10
Serve hot and enjoy!