Hey y’all! Hoping everyone is enjoying these beautiful summer days like my family is. The Carolinas have been blessed with a good growing season for fruits and vegetables this year, which is a gardeners blessing indeed. The fields are full of soy beans, okra, corn, melons, and many delicious veggies. Road-side produce stands, truck beds full of melons, Saturday morning farmers markets, and even flea markets are great places to get yours while it’s fresh. I encourage you to support a local famer this season.

VEGAN POTATO HASH RECIPE BELOW

This easy recipe helps you cook once and eat twice with its versatility. It’s so easy it’s like having a cheat recipe for quick and inexpensive meals. You can eat it as-is or add various vegetables, tofu cubes, tempeh, or meatless crumbles for a filling meal or scrumptious side dish. As usual, recipe serves two to four, depending on if used as a side or a main dish.

Start with basic hash brown potatoes or use as a base for a main dish.

Vegan Hash with diced white Potatoes and Veggies, yields 2 servings

INGREDIENTS:

2 Medium sized white potatoes, washed and cut to small cubes (fine diced)

  • Substitute with 1 large Sweet Potato, 4 Red Skinned Potatoes, or 2 Turnips washed, peeled and diced

1 Cup Each Yellow, Red, and Green Bell Peppers (About 1/4 of a Bell Pepper)

1/2 Cup White Onion, peeled and sliced

2 Tablespoons Vegetable or Neutral Oil such as Canola,Olive, avocado. Sesame oil is not recommended.

Extra veg can be added to tastes. Example, 2 Cups spinach can be added to the top of potato mixture in the last 5 minutes of cooking time. Wash and trim stems from fresh spinach before using. Chop leaves if desired and toss on top to wilt down. Adding extra veg or veg proteins adds to the cooking time. You want all veggies to be tender to your tastes.

Chopped zucchini (courgette, squash, eggplant (aubergines) carrot, parsnips, pumpkin, garlic, parsley, and many other veg and herbs are delicious in this hash too.

PROCESS:

  1. Prepare all veggies used. Heat a cast iron or heavy bottom pan over medium heat. Add 2 Tablespoons of vegetable or neutral oil for 1 minute. Add potatoes in single layer to hot oil. Cook for about 7 minutes without stirring.
  2. Stir potatoes. Allowing them to brown and crisp on 1 side adds to the dish. Stir in other veggies and 1 Tablespoon of cold water. Season with 1 teaspoon salt per 2 cups of vegetables and cook until all is tender, about 12 minutes or so.

Veg Hash made with white potatoes, peppers, onions, and cole slaw blend of shredded cabbages and carrots, delish!

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Carolina Cuisine Network