Vegetable and Bean Hash
Source: Nichole Accettola, Scandinavian Everyday
Recipe Type: Appetizers and Sides | Seasons: Autumn
This recipe appears in Scandinavian Everyday by Nichole Accettola and was demonstrated in the Foodwise Classroom on September 26, 2026.
Serves 4
INGREDIENTS
¼ cup (55 g) neutral oil, plus more for frying eggs
2⁄3 cup (90 g) chopped yellow onion
12 ounces (336 g) cremini mushrooms, thickly sliced
Kosher salt and freshly ground black pepper
1 pound (454 g) cooked vegetables (such as peppers), cut into bite-size pieces
9 ounces (252 g) boiled or roasted potato, cut into bite-size pieces
9 ounces (252 g) cooked kidney beans or chickpeas
4 eggs
1 bunch of chives, chopped
Pickled cucumbers
Pickled beets
Ketchup, for serving
PREPARATION
- Heat a large Dutch oven over medium heat. Add 1 tablespoon of the oil and the onion. Cook, stirring occasionally, until lightly golden, about 3 minutes. Add the mushrooms, season with salt and pepper, and cook, stirring often, until they begin to soften and release their liquid, 3 to 4 minutes. Pour the onion-mushroom mixture into a bowl. Set aside.
- Return the pot to the stovetop and add 2 tablespoons of the oil, followed by the vegetables and potato. Season with salt and pepper and cook, stirring occasionally, until everything is heated through and slightly browned, 4 to 5 minutes. Add the beans as well as the reserved onion-mushroom mixture. Cook until heated through, 2 to 3 minutes. Keep warm over low heat while you prepare the eggs.
- Just before serving, heat a large skillet over medium heat. Add the remaining tablespoon of oil to the pan, then break the eggs into the pan,staying close to the pan so your yolks don’t break. Season with salt and pepper and cook until the egg whites are opaque but the yolks are still runny, 2 minutes.
- Arrange the hash on four plates, topping each with a fried egg and chives. Serve immediately with pickled cucumbers, pickled beets, and/or ketchup alongside.
