Harvest Hash

Directions

1. 1
   Peel potato and cut into 1/2-inch cubes.
2. 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. 3
   Cook parsnips and squash together in same boiling water until crisp-tender, about 3 minutes, then drain in colander.
4. 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. 5
   Add shallots and garlic and saute, stirring occasionally, until shallots are golden brown, about 5 minutes.
6. 6
   Add parcooked vegetables, salt, and pepper and saute, stirring occasionally, until browned and tender, about 7 minutes.
7. 7
   Stir in sage to taste.