Vegetable Hash Using Leftover Cooked Vegetables

Plate of leftover vegetables made into vegetable hash, cooked poultry meat, dressing, mustard pickles, and cranberry sauce
Vegetable Hash

One of my absolute favorite comfort food meals is Vegetable Hash made using leftover cooked vegetables.

When I cook a roast chicken or turkey dinner, I always cook more vegetables to have ready to make hash the next day or two. There really is no prescribed recipe for this dish as it is more a method than a recipe per se. Here’s how I make mine.

Heat some olive oil and a bit of butter in a skillet over medium low heat. Chop up some onion or shallots – how much will depend on how many veggies you have and how many servings you intend. For four servings, I typically use two to three tablespoons of finely chopped onion or shallots. Once they are sautéed to the point of being transparent, I add in whatever leftover veggies I have. This would include, for sure, mashed potato, carrot, and turnip but can also include some cooked peas and mashed parsnip, for example.

Add in some leftover gravy to moisten the mixture – it is meant to be quite moist. Some stuffing/dressing can be added, if desired, though I usually serve it on the side. Add salt and pepper to taste.You can also add a teaspoon or so of liquid chicken bouillion, if desired, to boost the flavor a wee bit.

Using a heatproof spatula, keep the mixture moving in the skillet so it doesn’t scorch. Basically, all that needs to be done is to heat the vegetables. Once they are heated, the Vegetable Hash can be served immediately or, if time allows, turn the burner to its lowest setting, cover the skillet, and let the flavors develop a bit more, for a few minutes longer.

Serve this Vegetable Hash with leftover cold turkey or chicken, some cranberry sauce, mustard pickles, and leftover dressing/stuffing, if desired. True old-fashioned simple, but super tasty, comfort food.

Leftover Vegetables Turned into a Vegetable Hash
Vegetable Hash

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