| 7 | 45 | 159 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 4 |
| 1 large | Yellow onion (diced) |
| 1 potato | Potato (diced) |
| 2 large potato | Sweet potato (diced) |
| 2 large | Apple (diced) |
| 2 large stalk(s) | Celery (diced (optional)) |
| 1 tbsp | Sage, fresh (or 1 tsp poultry seasoning, or 1 large handful of fresh; chopped) |
| 1 dash | Salt and pepper (to taste) |
In a large mixing bowl, toss all the diced ingredients with the seasonings and spread out on a parchment-lined baking sheet.
Bake in a 375-degree oven for 15 minutes, then remove and stir, and bake for 15 minutes more.
Remove the pan from the oven and fold the parchment over itself to cover the vegetables, slightly steaming them, for about five minutes. This will serve to soften the hash and remove it from the parchment paper without sticking.
Serve hot with an optional garnish of dried cranberries or chopped figs, and maple syrup.
| Fruit | 0.8 |
| Vegetables | 2.7 |
