Summer Potato Hash


This potato hash is chock full of veggies and flavor. Dig in!


4 tablespoons olive oil
4 cloves garlic minced
1 medium onion diced
2 tablespoons rosemary fresh, diced
4 cups carrots shredded with processor
8 cups potatoes shredded with processor
1/2 cup white mushrooms sliced
4 cups sugar snap peas sliced
2 tablespoons parsley chopped
1/2 teaspoon salt or to taste


Use a food processor to shred your carrots and potatoes.
Chop your sugar snap peas, mushrooms and onions.
Saute onions and garlic in olive oil on medium heat until tender, about 5 minutes.

Add carrots and potatoes and cook until softened, about 30 minutes, stirring frequently to prevent it sticking to the bottom of the pan. Adjust heat to be sure the veggies don't stick to bottom of pan, and add water if needed. Add mushrooms, sugar snap peas, rosemary, salt, and parsley. Cook for another 15 minutes until all veggies are done.

Salt to taste.

Pack hash up in 4 different containers. Will keep in refrigerator for up to 3 days.

Nutritional data

Yield: 8 Servings

Serving Size: 1.5 cups

Calories 230 | Fat 7g | Sodium 220mg | Total Carbs 37g | Dietary Fiber 6g | Protein 5g


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