WINTER VEGETABLE HASH
This is a basic recipe that I found in one of Deborah Madison's books a few years ago. It lends itself to "fiddling around". Usually we enjoy this made with kale, but I have used chard, escarole, spinach, and/or beet greens. You just adjust cooking times to the needs of your greens. We have this plain, or sometimes served over polenta. Daughter #3 likes it for breakfast, too. You can increase the red pepper and garlic, frequently I increase the evoo, it all depends on who's coming to dinner!
Provided by Chef Edlear
Categories Winter
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Clean the greens well. Remove any fibrous stems, yellow or wilted parts. Chop the leaves and the tender stems.
- Boil the potatoes in a large pot of pre salted water until tender. Scoop them out into a strainer, save the pot of salted hot water.
- Cook the greens in the reserved pot of water. Check for doneness by tasting them, the different types will cook for different amounts of time. Drain.
- Warm the evoo with the red pepper flakes in a large saute pan.
- When the pan is hot (the red pepper flakes will sizzle) add the potatoes, saute for 2 or 3 minutes.
- Add the greens and the chopped garlic, saute for 2 or 3 more minutes.
- Stir in the diced tomatoes and drizzle on more evoo. In fact, if your hash looks too dry to your tastes at any time, just drizzle in a bit more oil.
Nutrition Facts : Calories 231.8, Fat 7, SaturatedFat 1, Sodium 14.8, Carbohydrate 39, Fiber 5.1, Sugar 2.5, Protein 4.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Precious Zinny
[email protected]This hash is a delicious and healthy way to start your day.
Chima Godwin
[email protected]This is a great recipe for a quick and easy weeknight meal.
Rasel Paul
[email protected]This hash is a great way to use up leftover vegetables.
Shain Rana
[email protected]I love how versatile this recipe is.
Kaley Martin
[email protected]This is a delicious and easy recipe.
JM Negron
[email protected]This hash is a great way to get your kids to eat their vegetables.
IFEOMA AMAKA
[email protected]I love the flavors in this hash. The roasted vegetables and eggs go together perfectly.
NOOR MORADY
[email protected]This hash is a great way to use up leftover vegetables. It's also a healthy and delicious meal.
Poetic Secret
[email protected]I love this hash! It's so versatile and easy to make. I've made it with different vegetables, and it's always delicious.
Joel Elliott
[email protected]This hash is easy to make and packed with flavor. I love the combination of roasted vegetables and eggs. It's a great way to get your daily dose of vegetables.
Kassidy Harper
[email protected]This is a delicious and healthy way to start your day. The vegetables are packed with nutrients, and the eggs are a good source of protein. I love the addition of the fresh herbs, which give the hash a nice zing.
Bijay Dangal
[email protected]This hash is a great way to use up leftover vegetables. I had some roasted sweet potatoes and Brussels sprouts, and they worked great in this dish. The eggs added a nice richness, and the whole thing was very flavorful.
Fazal Ullah
[email protected]This is my new favorite hash recipe! The vegetables are roasted to perfection, and the eggs are cooked just the way I like them. I love the addition of the fresh herbs, which give the hash a nice pop of flavor.
Proshanto Saeker
[email protected]I made this hash for my family for breakfast, and they loved it! The vegetables were perfectly cooked, and the eggs were fluffy and delicious. I will definitely be making this again.
Mahnor Ali
[email protected]This hash is so flavorful and satisfying. The roasted vegetables give it a nice smoky flavor, and the eggs add a creamy richness. I love serving this for breakfast or brunch.
Kamya Amos
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that I can use whatever vegetables I have on hand. The hash is always delicious, and it's a great way to get my kids to eat their vegetables.
Salimu Idrissu
[email protected]I'm not usually a fan of hash, but this recipe changed my mind. The vegetables were perfectly roasted, and the eggs were cooked to perfection. I loved the pop of flavor from the fresh herbs.
Johnson House
[email protected]This hash is the perfect way to use up leftover vegetables. I had some roasted butternut squash and Brussels sprouts, and they worked great in this dish. The eggs added a nice richness, and the whole thing was very flavorful.
Rahma Jonas
[email protected]I love how easy this recipe is to make. I was able to throw it together in no time, and it turned out perfectly. The vegetables were tender and flavorful, and the eggs were cooked just the way I like them.
changbinator
[email protected]This winter vegetable hash was a hit with my family! The flavors of the roasted vegetables were incredible, and the addition of the eggs made it a hearty and satisfying meal. I will definitely be making this again.