Farmer’s Market Vegetable Hash Gluten Free Recipe

I just love heading to the farmer’s market without a shopping list.  It leaves me open to finding great foods and often new things I’ve never tried before.  Then I bring them home and start tossing a bunch in a pan for a hash, into a bowl for a salad or into a baking dish to roast up.  It’s all good and will keep you living that easy healthy gluten free life.

This hash was created from my latest trip to the market.  Feel free to change up the ingredients according to what you like and what you find at your farmer’s market.  I served this with my 5 Minute Dover Sole.

easy healthy gluten free living, sans gluten, Diane Eblin


1/4 red onion, diced

1 purple carrot, diced

1 Pablano Pepper, diced

1 Anaheim Pepper, diced

2 cloves of garlic, crushed or dice

2 ears of corn on the cobb taken off (omit if Paleo or Primal)

3 large shittake mushrooms, diced

1-2 dozen tiny Flamme Orange tomatoes

2 tsp organic virgin coconut oil

herbs of your choice such as thyme, rosemary or chef’s blend


Cut up your vegetables and start with the onions in the pan with a little oil.

Just as they start to soften in about 2-3 minutes add in the carrots since they take the longest to cook.

Next add in your peppers and garlic and cook until they start to warm up and release their flavors, around 3-4 minutes.

At this point I like to add in some herbs.  Either a couple of sprigs of thyme or rosemary or maybe some type of Chef’s blend if you don’t have fresh.

Now add in the corn and the mushrooms and again cook until they start to warm up and release their flavors, around 3-4 minutes.

Add in your tomatoes and cook until you are ready to eat.

If you used fresh herbs on their stem they should have cooked off the stem so remove it.

Note:  If you eat meat or seafood feel free to add it.  I would suggest cooking it first and removing it from the pan, then mixing it back in at the end.

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8 Responses to Farmer’s Market Vegetable Hash Gluten Free Recipe

  1. Melissa August 1, 2012 at 8:23 am #

    I'm a huge fan of hash. Almost any combination works, especially if beets are involved. =) My favorite is to top a bowl of hash with a poached egg. Love the idea of adding shiitake mushrooms to the mix.

    • Diane Eblin August 1, 2012 at 2:50 pm #

      I'm with you on this one too. Had the leftovers with egg and a strip of bacon. I do love my bacon but the runny egg on the vegetable hash is devine. Especially when you get eggs from happy chickens!

  2. Wendy August 1, 2012 at 8:24 am #

    Oh, this is a good one. You are the hash queen. It can be overwhelming sometimes trying to decide to do with all the goodies I bring home from the farmer's market and this would be a tasty and easy way to get a lot of it into one meal.

    • Diane Eblin August 1, 2012 at 2:49 pm #

      I do love hash. For some reason I have no fear of throwing everything I bring home from the farmer's market into a hash. Last nights included green beans and asparagus along with most of what was in this one. Some how it just all works out. They like to play together. So just toss them into a pan and string the taste together with fresh herbs or even a spice with a kick!

  3. Shirley @ gfe August 1, 2012 at 2:25 pm #

    As you already know, I am a hash lover, like you! I appreciate that this one has no potatoes and changes things up a bit. Great side for fish and meat or on top of greens, too! 🙂


    • Diane Eblin August 1, 2012 at 2:49 pm #

      Thank you Shirley. Next time we're hanging together I'll toss a little bacon in there for us. 🙂

  4. glutenfreehappytummy August 1, 2012 at 3:38 pm #

    wow that looks amazing! i love all the colors!

  5. Whaleshark August 2, 2012 at 8:42 pm #

    I agree with you. I did not bring any list if I go to farmers market. I love to pick things that is not in my plan. Anyway, I really appreciate this recipe. Thanks!