Our little breakfast/lunch cafe does a big business in traditional corned beef hash. This fall, we added a special of root veggie hash that rivaled the sales of the corned beef, at a far lower food cost. It's not a season appropriate dish, however, as it was a variety of root vegetables; sweet potato, red and yellow beets, spanish onion, turnip, celery root , carrot and golden delicious apple. I'm playing around with a summer version of; summer quash and zucchini, seeded diced tomato, red onion, yukon gold potato, apple, red bell pepper, and sweet corn off the cob. The challenge is to prep it in large batches and still tastes fresh for a few days, and that it cooks fast on the flat top. The corn is a nice component but is the biggest PIA of the dish. Husking, oven roasting, finishing in the salamander and taking it off the cob produces the best product with the tools we have to work with, (no grill) but it's a royal PIA. I may just have to do without the corn.
Anyone have a tried and true summer veggie hash?