Autumn Hash

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Top rated Our dietitians' favourite

Ingredients

2 cups (500 mL) potatoes, diced

1 cup (250 mL) celeriac, diced

1 tbsp (15 mL) butter

1 small red onion, chopped

2 garlic cloves, chopped

1/2 bell pepper, (your choice), diced

1 celery stalk, diced

1 cup (250 mL) butternut squash, diced or grated

1 lb (450) extra-lean ground beef , and/or veal

1 1/2 cups (375 mL) corn kernels, fresh or thawed

Salt

Freshly ground pepper

1/4 cup (60 mL) milk

2 tbsp (30 mL) chopped fresh parsley

1 1/2 cups (375 mL) diced Canadian Havarti

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Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

Watch video Autumn Hash

Place potatoes and celeriac in a saucepan. Cover with salted cold water and bring to a boil. Let cook 15–20 minutes or until vegetables are tender.

In the meantime, in a large skillet, melt butter and brown onion, garlic, pepper, celery and squash for 3–4 minutes.

Add meat and cook thoroughly.

Mix in corn and season.

Transfer to an oven-safe dish.

Preheat oven to 375oF (190oC).

Drain potatoes and celeriac. Mash with a potato masher, adding milk and parsley. Season.

Spread mashed potatoes and celeriac onto meat mixture and top with Havarti.

Bake in oven for about 20 minutes or until hash is thoroughly hot and cheese is golden brown.

5 people love this recipe.

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Amber
August 29th, 2012

We started a new trend/family activity, my brother & I cook with mom when we try new recipes. This is the 2nd/3rd or recipe we've tried from the mag. Its like sheppards pie (which I don't like) but better! The recipe used veggies we've never used before like celeriac (celery with a turnip on the end which I had to google use/storage) & butternut squash. Kids would like it & turned out perfectly! You should include cooking tips for unusual ingredients. Keep celeriac away from air, it browns!