Apple and root vegetable hash

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Have you forgotten why Meat-Free Friday is a great idea for the environment?  Be sure to check greenmomster’s post on the topic.

This week’s recipe is adapted from the November 2012 issue of Martha Stewart Living.  I made it for my family this week and it was a big hit!  Serve it with some soup and a salad, and you’ve got an easy Friday night meal.  Note:  I played fast and loose with theingredient amounts for this recipe and it still turned out very tasty!

Ingredients:

• salt and pepper to taste
• 5 or 6 celery stalks, chopped into 1/4 inch pieces
• 2 cups Yukon Gold potatoes, peeled and cut into 1/2 inch pieces (I used much more)
• 2 cup sweet potatoes, peeled and cut into 1/2 inch pieces
• 1/4 cup extra-virgin olive oil, divided
• 1 onion, chopped
• 3 apples, cut into 1/2 inch pieces
• 1/4 cup fresh sage leaves, chopped

Instructions:

1)  Bring a medium pot of water to a boil, and generously season with salt.  Add celery and simmer for 3 minutes.  Add potatoes and sweet potatoes and simmer for an additional 2 or 3 minutes.  Take veggies out of the water and cool for about 15 minutes.
2)  Heat 2 tablespoons of oil in a skillet and cook onions until almost clear.  Add remaining oil, apples and veggies.  Season with salt and pepper.
3)  Stir the mixture and then press into a single layer with a spatula.  Cook for about 2 minutes.  Mix and repeat until the vegetables are soft.
4)  Remove from heat, stir in sage, and enjoy!

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