Harvest Hash

• 1 russet (baking) potato (1/2 pound)
• 3 medium parsnips (1/2 pound total), peeled and cut into 1/2-inch cubes (1 1/4 cups)
• 1/2 pound butternut squash, peeled and cut into 1/2-inch cubes (1 1/4 cups)
• 1/2 stick (1/4 cup) unsalted butter, cut into pieces
• 3 shallots (6 ounces), halved lengthwise and thinly sliced crosswise (1 1/3 cups)
• 3 garlic cloves, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 to 2 teaspoons chopped fresh sage

1. Peel potato and cut into 1/2-inch cubes.
2. Bring a 5- to 6-quart pot of salted water to a boil and cook potato until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a colander.
3. Cook parsnips and squash together in same boiling water until crisp-tender, about 3 minutes, then drain in colander.
4. Heat butter in a 12-inch heavy skillet over moderately high heat, swirling skillet occasionally, until foam subsides and butter begins to brown, about 2 minutes.
5. Add shallots and garlic and saute, stirring occasionally, until shallots are golden brown, about 5 minutes.
6. Add parcooked vegetables, salt, and pepper and saute, stirring occasionally, until browned and tender, about 7 minutes.
7. Stir in sage to taste.

russet, parsnips, butternut squash, unsalted butter, shallots, garlic, salt, black pepper, fresh sage

Taken from www.epicurious.com/recipes/food/views/harvest-hash-107214 (may not work)