Reviewed: Nov. 26, 2007

I really love this Hash, it's so perfect for the winter. I live in NY, and you need lots of calories when you do all of your travel by foot and train. Anyway, I added veggy soup broth in the mix to help the veggies from sticking. I also used a chopped up portobello mushroom. It only took me 20 minutes for alll of the veggies to be cooked on my gas stove. I will fix this over and over again. Tawnya

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tawnya

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2007

this is a lovely accompant to any meal....i didnt use mushrooms or the pepper because my husband doesnt like them...i also added 2 tablespoons of balsamic vinigar and 2 tablespoons or worstersire sauce,at the end i sprinkled with cheese and baked for 10 mins served with haddock...my 2 year old little boy loved it too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

eleanor williams

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2007

I didn't have all the ingredients for this dish so I just cooked the potatoes as directed with shallots, seasoned with salt, pepper and garlic powder and added the kale in the last 5 min. It was terrific and since it was a much simpler dish, my kids agreed to try it! Next time I'll try the whole recipe, but this was a good modification.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PALMER96

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2007

Because I had all the ingredients on hand except for shallots, I used regualr onions and seasoned it up with a touch of chili powder and oregano just for a bit more flavor. Original recipe was fantastic, just wanted to spice it up. :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Inky

Cooking Level: Professional

Home Town: Levittown, New York, USA

Living In: Jacksonville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 15, 2007

This dish was absolutely delicious. My family are skeptical about trying new dishes but to their surprise they really enjoyed this dish. I did not include the mushroom or the kale in this dish. Hopefully, the next time I make this dish the grocery store will have kale in stock.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tdemby

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2007

This was awesome! I used dried shiitakes, rehydrated according to package directions, and added in during the last 5 minutes of cooking. Turned out great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lil deb

Cooking Level: Intermediate

Living In: Grand Canyon, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2007

We are back to having a vegetarian meal one night a week. This was a perfect vegetarian dinner. I used butternut squash instead of the acorn squash, and added fresh garlic instead of garlic powder. Invest in one of those dicer boxes - - it only took me 5 minutes to dice the squash, mushrooms, potatoes, red pepper, shallots, and garlic. For the record, the dish needs a heavy pinch of salt and pepper for flavoring. And we splashed on hot sauce right before serving. (My husband added soy sauce too.) It just needs alittle "zing" to make it fabulous!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2007

Delicious and flexible, I substituted a few things based on what was in the house -- I used regular mushrooms, no peppers, half an acorn squash instead of a whole, and dried sage. Next time I think I will double the kale since it is the most healthy thing in there and it shrinks down so much. Hubby loved it, and he is not a fan of kale or squash. I think it was all the olive oil and butter and a liberal dash of salt that brought the flavors together so well. I'll be keeping this in the recipe box.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SJRJA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2007

I added the kale at the beginning, along with the potatoes and the squash. 5 minutes is not nearly enough to wilt kale in my experience: it can stand as much cooking as the potatoes. The diced red pepper, on the other hand, I withheld until the last five minutes or so. I substituted some of the giant puffball Kathy Turner gave us for the shitakes, and a leek for the shallot; added some frozen "meat"balls (my wife's vegetarian)for protein's sake; and I served this, with some grated cheese to go on top, as a main dish. Delish! This is an amazing festive autumn treat even without the giant puffball. In fact, we enjoyed this so much that I'm cooking it again tonight (for the second night running). Still some giant puffball left, but this time I'll substitue fish sausage (she's a pesce-vegetarian) for the "meat"balls, and adding Kathy's green beans to the melange.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

Larry Hauser

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2007

I am a married mother of 2. My husband and I are both 24 years old. He is a total meat guy. I made this for him and he loved it. He didn't even notice that there were veggies in it. My 5 year old and 2 year old loved it as well. I put a little ketchup on the kids plates and they loved it even more.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Johanna27

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2007

Super, super tasty. I opted for no mushrooms (can't stand 'em), but otherwise followed the recipe to a T. I REALLY enjoyed this, particularly with some soy sauce to spice it up. It was also quite tasty with eggs - I scrambled them together with a little extra salt & pepper. Yum!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Morley

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2007

Deliciously healthy comfort food! Of course, it helps that you like all the vegetables on their own! I substituted butternut squash for the acorn squash and added dried crushed sage leaves instead. Like others, I could definately finish a whole lot of this at a time. Based on other reviewers' suggestions, I cooked the potato and onion alone for 10 minutes, then added the squash, mushroom, and bell pepper and cooked for an additional 10 minutes. Finally, I added the remaining vegetable and cooked the final 5 minutes. So good! A keeper of a recipe and a great starting point for making your own vegetable hash recipe.

Was this review helpful? [ YES ]
28 users found this review helpful

Reviewer:

Jessica

Cooking Level: Expert

Living In: Burnaby, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2007

I just made this for brunch on this snowy morning. I had picked up some purple kale at Wild Oats but needed a recipe to go with it. I made this and some fried eggs, and put out some crusty artisan bread next to it. Delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Robin Smith

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: West Jordan, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 3, 2007

This is a wonderful recipe. I cooked it for a dinner party attended by a vegetarian. She loved it and asked me for the recipe. Even my carnivore husband loved it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

spamdex

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2007

I didn't care for the recipe so much. I didn't like the sweetness of the acorn squash mixed with everything else. Nothing out of the ordinary. I added some summer squash to it and the yellow squash offered a nice visual presentation and added flavor.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

K. Briggs

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2007

Good and healthy. It was good, but not great. Too much time and effort for just a "good" recipe. But you gave me a good start on producing my own veggie hash. Thanks Rebecca.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RLOGAN01

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Mobile, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2007

This was delicious everyone loved it. My husband even ate the leftovers in the morning with his egg.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KENYALOREN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2007

Yummy! Slightly sweet flavor with the squash and shallot. My kids loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Brooke D

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2007

Fabulous. Excellent dish for vegetarians.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kathie T.

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooksville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2007

Really good. I sliced the mushrooms instead of dicing because I didn't want them to go mushy I also used green pepper as well as the red. Next time I will use 2 shallots. Thanks.

Was this review helpful? [ YES ]
2 users found this review helpful