USA / Main dishes

Braised vegetable hash

Name: Braised vegetable hash
Prep time: 15 min
Cook time: 30 min
Yield: 4 portions
Cuisine: USA
Ingredients: 1 cup olive oil; 2 sprigs thyme; 1 clove garlic; 0.75 lb Yukon potatoes, diced; 1 fennel bulb, diced; 1 red onion, diced; 1 red pepper, diced; 2 tbsp red-wine vinegar; As needed: salt

A published Thomas Keller recipe, adapted for home preparation.

Prep15 min

Cook30 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

From the published recipe collection

Thomas Keller

This is Private Kitchen’s concise home adaptation, not the chef’s original text. Read the source for the complete published method and context.

Read the published recipe

Three-star restaurant connection: The French Laundry · MICHELIN Guide . Restaurant recognition does not certify this recipe. No affiliation or endorsement.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat potatoes, oil, thyme and garlic; cook five minutes. Rest ten; drain, reserving oil.
Soften other vegetables in two tablespoons reserved oil, covered, ten minutes.
Add vinegar; evaporate for two minutes. Remove vegetables.
Crisp potatoes in two tablespoons oil, five minutes. Return vegetables; heat two minutes and season.

A little kitchen note

Private Kitchen home adaptation of the linked published recipe; not kitchen-tested or endorsed by the chef. Much of the cooking oil is drained; reserve fennel fronds for garnish.

Allergen notes

Check packaged ingredients. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 589 kcal
Protein: 3.4 g
Carbs: 21.1 g
Fat: 55.6 g
Fibre: 4.0 g
Total sugar: 3.4 g
Sodium: 18 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Excludes unmeasured: salt. Actual calories, fat and sodium may be higher.

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