Recipe: Vegetable Hash by Chef Rob Zack of Golden Palate® Prospect at Hotel Jerome, an Auberge Resort in Aspen, CO!


This dish pairs nicely with steak, lamb, chicken, or pork and is a favorite of Chef Rob Zack of Hotel Jerome. Hotel Jerome features local Colorado beef from 7x Ranch (it is amazing!)

1 cup Yukon gold potatoes, peeled, medium dice | 2 cups sweet potato, peeled, medium dice | ½ cup Brussels sprouts, halved |¼ cup red onion, medium dice | 1 cup mushrooms, sliced | 1 zucchini, quartered lengthwise, medium dice | 1 cup corn, fresh cut from cob | ¼ cup heavy cream| 1 teaspoon fresh oregano, minced | 1 teaspoon fresh thyme, fresh minced | 1 teaspoon garlic, minced | 1 teaspoon Worcestershire sauce | 1 teaspoon soy sauce | 1 teaspoon dirty spice mix (see below)

Boil potatoes and sweet potatoes to al dente in salted water, separately to preserve color. In a separate batch of salted water, boil Brussels sprouts until tender. Set aside to cool.

In pan, sauté (separately, to preserve color) red onions, mushrooms, and zucchini, setting them aside to cool.

Combine cooked ingredients in a mixing bowl with remaining ingredients. Stir to combine, and taste for seasoning. Refrigerate overnight to allow the flavors to develop.

Immediately prior to service, sauté in a nonstick skillet with a bit of oil until brown, crispy, and caramelized.

Dirty Spice Mix:

¼ cup kosher salt | ¼ cup black pepper | 3 tablespoons paprika | 2 tablespoons dry mustard | 2 tablespoons ground cumin | 2 teaspoons thyme, dry | 2 tablespoons oregano, dry

Combine all ingredients and store in a sealed container.


Chef Rob Zack of Prospect at Hotel Jerome.

Since August 2012, Zack has been Executive Chef of the historic Hotel Jerome, the Aspen landmark where he began his career as a line cook two decades ago. He’s taken on the task of bringing one of the town’s most iconic dining rooms back to its place as one of the Rocky Mountains’ great culinary destinations. His restaurant, the newly christened Prospect, is the centerpiece of a four-month top-to-bottom renovation of the Jerome.

Prospect is a restaurant that loves its meat, and Zack is a meat guy by breeding. He was introduced to the art of charcuterie from his Polish grandfather, who owned a butcher shop, and he serves his Italian grandfather’s meatball recipe at Prospect. He’s particularly enamored of 7X Beef from Colorado, finding it a perfect balance between the over-the-top unctuousness of Kobe beef and the toothsome (but not ideally flavorful) American heirloom beef. “It’s got good fattiness and good meatiness,” he says, “And it’s rich, but not overly so — perfect for an eight-ounce serving.” For more information, visit:

Hotel Jerome

330 East Main Street
Aspen, CO 81611


About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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