Leftover Vegetable Hash

Whilst at a local farmers market I was impressed with the array of vibrant, fresh vegetables. I bought a selection and took it home for meals during the week. After consuming some tasty sides over a few days, my wife made a delicious vegetable hash with the leftovers.

Make yourself a simple, tasty and very healthy vegetarian dish with this easy recipe.

Continue reading“Leftover Vegetable Hash”

Leftover Vegetable Hash

15 mins prep
45-50 mins cook
4-6 servings
Chilean Viognier


  • Sharp knives
  • Chopping board
  • Baking tray
  • Saucepan
  • Colander


The list below is what we used, but it probably works with just about any sort of vegetables. If you’ve got some cauliflower, cut that up and toss it in as well.

  • 1 kg Charlotte potatoes
  • 1 red pepper
  • 1 aubergine
  • 1 large courgette
  • 1 large onion
  • 2 bunches broccoli
  • 200g cherry tomatoes
  • 400g chestnut mushrooms
  • Olive oil
  • Pinch salt
  • 2 tbsp Dizzy Pig Dizzy Dust*

* – this adds underlying flavour. If not available, combine 1 tsp each of salt, Demerara sugar, pepper, paprika, garlic powder and onion powder.

Brightly coloured vegetables ready to be cooked


  1. Pre-heat the oven to 180°C/350°F.
  2. Slice the potatoes into bite sized chunks, layer them in the bottom of the roasting tray. Drizzle a little olive oil over the potatoes, sprinkle with salt. Place the tray into the oven, cook for 20 minutes.
  3. Meanwhile, slice the red pepper into chunks, removing the core and pips. Cut the aubergine, courgette, onion and mushrooms into bite-sized pieces.
  4. Pick the florets of broccoli from the stem. Cut the broccoli stems into bite-sized pieces. Blanch the broccoli in boiling water for 2 mins, then drain.
  5. When ready, remove the roasting tray from the oven. Arrange the broccoli on top of the potatoes and then all of the cut vegetables, along with whole cherry tomatoes. Sprinkle with 1 tbsp of Dizzy Pig Dizzy Dust (or your own seasoning) and drizzle with a little more olive oil. Return the roasting tray to the oven, cook for a further 20 minutes.
  6. Remove the tray from the oven and mix all of the veg around. Sprinkle over another 1 tbsp of Dizzy Pig Dizzy Dust (or your own seasoning), then return the tray to the oven again for a further 5-10 mins. Check that the vegetables are cooked through.
  7. Serve as a main course by itself, a side dish, or with eggs and toast for breakfast.

Hints, Tips and Pictures

  1. Once cooled this can be stored in a fridge for up to a week and reheated for further meals.

2 thoughts on “Leftover Vegetable Hash

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