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What to do
1. Pour the stock into a large saucepan and bring to the boil over a high heat. Add the diced potato, pumpkin and rosemary sprigs (if using), and allow to cook for 5–10 minutes, or until the vegetables are beginning to soften. Add the broccoli and zucchini and continue to cook for another 5 minutes. Once the vegetables are cooked, remove from the heat and strain.
2. Place a large non-stick saucepan over a medium heat. Add the olive oil or ghee and once warmed, add the sage leaves and cook for 2–3 minutes or until crispy, slightly shrivelled and darkened. They add a beautiful crunch and herbaceous flavour.
3. Add the tomatoes, strained vegetables and rosemary sprigs. Season with salt and pepper.
4. Turn the heat up to high, and allow the vegetables to form golden crusts, stirring intermittently. Once they have achieved your desired level of crunchiness, remove from the pan and discard the rosemary sprigs. You can serve the hash as is, or top with a fried egg.
I like to keep a batch of this hash in the fridge to have for breakfast (alone, or in a scramble), or tossed through a salad for lunch.
Recipe extracted from FODMAP Friendly by Georgia McDermott. Available now, Macmillan Australia, RRP $34.99.