Harvest Idaho Hash

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
8

Chef Cooper runs a couple of highly regarded restaurants near Atlanta, but in the Boulder schools, she’s known as “The Renegade Lunch Lady.” She has revamped the school lunch program with dishes like this colorful hash. It combines winter vegetables like rutabaga, butternut squash and parsnips with red potatoes to boost the nutritional value of a classic hash while adding extra servings of vitamin-packed veggies.

Ingredients

1 tsp. minced garlic
1 cup onions, medium dice
2 tbsp. butter
1 tbsp. extra virgin olive oil
1 1/4 cups rutabaga, large dice
1 1/4 cups red potatoes, large dice
1 1/4 cups butternut squash, peeled and cut in large dice
1 1/4 cups parsnips, peeled and cut in large dice
3/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1/2 tsp. freshly ground nutmeg
1 tsp. fresh sage, chopped
4 tbsp. vegetable stock

Steps

  1. In a large skillet with a cover, sauté garlic and onions in butter and oil until onions are lightly browned.
  2. Add rutabaga, red potatoes, butternut squash and parsnips; sauté for 5 min.
  3. Add salt, pepper, nutmeg and fresh sage; stir to combine. Add stock and mix well. Cover and simmer for 10 min. or until vegetables are tender. Serve.
Source: Ann Cooper from her cookbook, LUNCH LESSONS: Changing the Way We Feed Our Children, HarperCollins, 2006; by permission of the author, and the Idaho Potato Commission

More From FoodService Director

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

FSD Resources