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

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources