Best 3 Fall Hash Recipes

As the autumn season graces us with its vibrant hues and crisp air, it's time to indulge in the culinary delights that this season brings. Fall hash, a hearty and flavorful dish, takes center stage during this time of year. With its medley of roasted vegetables, tender meats, and aromatic herbs, fall hash embodies the essence of the season's bounty. Whether you're looking for a comforting brunch, a satisfying lunch, or a delightful dinner, fall hash offers a symphony of flavors that will tantalize your taste buds and warm your soul. So, gather your ingredients, prepare your kitchen, and embark on a culinary journey that celebrates the harvest's finest offerings.

Let's cook with our recipes!

FALL-VEGETABLE AND QUINOA HASH WITH POACHED EGGS

Fall-Vegetable and Quinoa Hash with Poached Eggs image

Tender, nutty quinoa makes for a hearty hash when pressed with vegetables. Top each helping with a poached egg and you've got brunch.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 9

Ingredients

1 large sweet potato, cut into 1/2-inch cubes
2 1/2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 beets, peeled and cut into 1/2-inch wedges, greens reserved and rinsed well
1 tablespoon white-wine vinegar
4 large eggs
1 leek, white and pale-green parts only, halved lengthwise, cut 1/4 inch thick, and rinsed well
1 cup cooked quinoa (from 1/4 cup dry)
3/4 teaspoon chopped fresh thyme

Steps:

Preheat oven to 400 degrees. Toss sweet potato with 1/2 teaspoon oil and 1/4 teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Toss beets with 1/2 teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so that beets don't discolor potatoes). Roast, stirring halfway through, until tender, 35 to 40 minutes.
Meanwhile, bring a large saucepan of water to a boil; add vinegar. Break each egg into a teacup. Reduce heat so that water is just simmering. Slightly immerse 1 teacup, and gently slide egg into water. Use a spoon to fold edges of white over egg. Repeat with remaining eggs. Simmer until whites are just set but yolks are runny, 2 to 3 minutes. Transfer eggs to a towel using a slotted spoon, and drain.
Thinly slice beet greens. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add greens, leek, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until tender and lightly browned, 8 to 10 minutes. Stir in quinoa, thyme, and vegetables; press down using a rubber spatula. Cook until quinoa is warm, 1 to 2 minutes. Divide among 4 plates; top each with 1 egg, and season with a pinch of pepper.

Nutrition Facts : Calories 201 g, Cholesterol 211 g, Fiber 4 g, Protein 10 g, SaturatedFat 2 g, Sodium 338 g

FALL HASH

Fall Hash image

This colorful, hearty side dish from Tim Sutherland of TimmyChew is the perfect accent to any fall meal.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 50m

Yield 5

Number Of Ingredients 11

Ingredients

1 pound Brussels sprouts
1 Pink Lady apple - peeled, cored and diced
2 tablespoons olive oil
¼ teaspoon salt
3 ounces diced pancetta
¼ cup thinly sliced red onion
1 clove garlic, chopped
½ head radicchio, outer leaves and core removed, quartered
1 tablespoon apple cider vinegar
1 tablespoon honey
Reynolds Wrap® Aluminum Foil

Steps:

Preheat oven to 475 degrees F. Slice ends off of Brussels sprouts and remove outermost leaves. Slice thin with a knife or use a food processor fitted with a slicing blade. Toss sprouts and diced apples with olive oil and salt. Line a sheet pan with Reynolds Wrap® Aluminum Foil and roast sprouts and apples for 20 minutes, stirring after 10 minutes.
In a skillet over medium heat, cook pancetta until crisp, about 5 minutes. Remove pancetta and leave 3 tablespoons of the grease. Add the onion and garlic and cook about 2 minutes. Add the radicchio, separating the quarters and stir until the leaves wilt. Add Brussels sprouts and pancetta, and toss to combine. Add vinegar and honey.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 17.2 g, Cholesterol 5.9 mg, Fat 8 g, Fiber 4.4 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 269.2 mg, Sugar 8.7 g

FALL-VEGETABLE AND QUINOA HASH WITH POACHED EGGS

FALL-VEGETABLE AND QUINOA HASH WITH POACHED EGGS image

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 large sweet potato, cut into 1/2-inch cubes
2 1/2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 beets, peeled and cut into 1/2-inch wedges, greens reserved and rinsed well
1 tablespoon white-wine vinegar
4 large eggs
1 leek, white and pale-green parts only, halved lengthwise, cut 1/4 inch thick, and rinsed well
1 cup cooked quinoa (from 1/4 cup dry)
3/4 teaspoon chopped fresh thyme

Steps:

1. Preheat oven to 400 degrees. Toss sweet potato with 1/2 teaspoon oil and 1/4 teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Toss beets with 1/2 teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so that beets don't discolor potatoes). Roast, stirring halfway through, until tender, 35 to 40 minutes. 2. Meanwhile, bring a large saucepan of water to a boil; add vinegar. Break each egg into a teacup. Reduce heat so that water is just simmering. Slightly immerse 1 teacup, and gently slide egg into water. Use a spoon to fold edges of white over egg. Repeat with remaining eggs. Simmer until whites are just set but yolks are runny, 2 to 3 minutes. Transfer eggs to a towel using a slotted spoon, and drain. 3. Thinly slice beet greens. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add greens, leek, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until tender and lightly browned, 8 to 10 minutes. Stir in quinoa, thyme, and vegetables; press down using a rubber spatula. Cook until quinoa is warm, 1 to 2 minutes. Divide among 4 plates; top each with 1 egg, and season with a pinch of pepper.

Tips:

Use seasonal produce. Fall is the perfect time to find fresh, flavorful fruits and vegetables like apples, pears, butternut squash, and Brussels sprouts. Using seasonal produce will give your hash a delicious, autumnal flavor.
Roast your vegetables. Roasting vegetables brings out their natural sweetness and caramelizes them slightly, giving them a delicious, smoky flavor. To roast vegetables, simply toss them with olive oil, salt, and pepper and roast them in a preheated oven at 425 degrees Fahrenheit for 20-30 minutes, or until they are tender and slightly browned.
Don't be afraid to mix and match ingredients. There are endless possibilities when it comes to making a hash. Feel free to experiment with different combinations of vegetables, proteins, and spices until you find a combination that you love.
Season your hash well. Hash is a great opportunity to use up leftover herbs and spices. Be generous with the salt and pepper, and don't be afraid to add other spices like garlic powder, onion powder, or paprika.
Serve your hash with a fried or poached egg. A fried or poached egg is the perfect topping for a hash. It adds protein and richness, and it helps to bind the ingredients together.

Conclusion:

Fall hash is a delicious, versatile dish that is perfect for a quick and easy breakfast, lunch, or dinner. With a few simple ingredients and a little creativity, you can create a hash that is sure to please everyone at the table. So next time you're looking for a hearty and flavorful meal, give fall hash a try. You won't be disappointed.