One-Pan Mixed Vegetable Hash

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This is a brilliant way to use up leftover vegetable mash. This versatile vegetable hash is the perfect side dish, but topped with a fried egg it would make a quick, simple and tasty dinner.

recipe updated Dec 10, 2018


  • Water icon
    4⅛ cups
  • Carrot icon
    ½ cup
  • Sweet potato icon
    Sweet potato
    ½ cup
  • Rutabaga icon
    ½ cup
  • Kale icon
    x ¾
  • Sunflower oil icon
    Sunflower oil
    1 tbsp
  • Onion icon
    x 1
  • Wholegrain mustard icon
    Wholegrain mustard
    1 tbsp
  • Salt icon
    1 pinch
  • Black pepper icon
    Black pepper
    as needed


  • kCook icon Stove
  • kCook icon Large saucepan
  • kCook icon Frying pan
  • kCook icon Medium bowl

Step preview

  1. Prep and set aside carrot: diced & peeled
  2. Prep and set aside sweet potato: diced & peeled
  3. Prep and set aside rutabaga: diced & peeled
  4. Prep and set aside kale: sliced
  5. Prep and set aside onion: finely chopped
  6. Get a clean large saucepan
  7. Add boiling water
  8. Add prepared carrot
  9. Add prepared sweet potato
  10. Add prepared rutabaga
  11. Cook for 10min until softened
  12. Add prepared kale
  13. Cook for 3min until softened
  14. Drain vegetables into medium bowl then set aside
  15. Get a clean frying pan
  16. Add sunflower oil
  17. Sauté prepared onion
  18. Stir wholegrain mustard
  19. Transfer vegetables to frying pan
  20. Add salt
  21. Add black pepper
  22. Mash gently with potato masher
  23. Cook on medium heat until lightly browned while stirring occasionally
  24. Serve immediately
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