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Vegetarian Hash

Alison Lewis
  • minutes
  • Serves

INGREDIENTS

1

Acorn squash, peeled and cut into 1/4-inch pieces, small

2 cups

Broccoli

3/4 lb

Potatoes, small new

1/3 cup

Red and green bell pepper

1 tsp

Rosemary, fresh

2

Shallots

2 tsp

Lemon juice, fresh

1/2 tsp

Black pepper, fresh ground

1/2 tsp

Sea salt

4 tsp

Olive oil

1

Olive oil cooking spray