Chilean Charquican Vegetable Hash

Ingredients

• 1 lb winter squash, peeled and cubed
• 12 oz potatoes, cubed
• 1 cup corn kernels
• 6 oz green beans, cut into 1-inch lengths
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp sweet paprika
• 1 tsp ground cumin and 1 tsp dried oregano
• 2 cups vegetable broth
• 1 tbsp red wine vinegar
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Heat the oil in a heavy pot over medium heat and cook the onion with a pinch of salt for 8 minutes, until soft and golden.
2. Add the garlic, cumin, and oregano for 30 seconds, then take the pot off the heat and stir in the paprika for 20 seconds. Paprika burns within seconds over direct heat and turns the whole dish bitter.
3. Return to the heat, add the squash, potatoes, and broth, and season with salt. The liquid should come about halfway up the vegetables, no more.
4. Simmer uncovered for 20 minutes, until both the squash and the potatoes are completely soft and collapsing at the edges.
5. Add the green beans and corn and cook for 8 minutes more, until tender.
6. Crush the mixture roughly with a potato masher, leaving plenty of texture. Charquican is meant to be a coarse, uneven mash, not a purée, so stop while pieces are still visible.
7. Cook for 5 minutes more over low heat, stirring, until it thickens to a spoonable hash with no free liquid pooling at the edges.
8. Stir in the vinegar, taste for salt, and serve with the fresh herbs.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.