The Carriage House Inn B&B

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Rainbow Hash

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Rainbow Hash

Rainbow Hash

It’s November and at The Carriage House Inn Bed and Breakfast we are turning our thoughts to hearty side dishes, when serving an egg dish as the entree.  As you know, we select our dishes based upon the time of year, ingredients in season or a holiday.  This month we are serving Rainbow Hash since it has butternut squash, potatoes, carrots and spinach as ingredients.  All are plentiful during the month of November and present a colorful and nutritious dish (and we are still harvesting squash, carrots and spinach from the garden!)

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium butternut squash, peeled and cubed
  • 1 medium purple potato, peeled and cubed
  • 1 large carrot, peeled and cubed
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 2 cups fresh spinach, coarsely chopped
  • 1 small garlic clove, minced

Directions:

In a large skillet, heat oil over medium heat.  Cook and stir squash, potato, carrot and seasonings until vegetables are tender, 8-10 minutes.  Add spinach and garlic; continue cooking until vegetables are slightly browned and spinach is just wilted, 2-4 minutes.

** we have substituted sweet potato for the butternut squash and substituted kale for the spinach and beets for the purple potato.   If using kale the cooking time for the vegetables might be a bit longer.