One-Skillet Veggie Hash
Hi. How are you doing? Hope you had as good as possible a holiday weekend considering all the craziness. Today, I’m all about this One-Skillet Veggie Hash. Sure, it’s yummy and easy but more importantly, it’s what I could cull together from what I had on hand.
Here in NY we are being asked to go out as little as possible, so I’m trying to shop only once a week. That means more meal planning of course and getting more creative and flexible with what we do have, especially as we hit Day 6 or so on our current shopping cycle.
Anyhoo, yesterday, when I looked in my veggie bin and saw that in addition to a head of garlic and 2 carrots (which I meant to use in this hash but got sidetracked and forgot) there were a few potatoes, both white and sweet, a red onion and 2 red peppers that had been in there for almost a week and needed to be used asap, I immediately thought veggie hash.
Hashes are wonderful—so quick, easy and versatile. You can eat ‘em anytime of day and tailor them to your liking. My little secret is to parboil the potatoes (or any other tough vegetable) in some water right in the skillet. That lets them soften up a bit but still hold their shape to get crisped up when everything comes together later.
So much color and flavor! Totally comfort food, but miles away from boring!
And to-die-for-delicious when topped with a crispy-edged fried egg!
Just ‘cause our options are limited, doesn’t mean it can’t be delicious! Stay well, my friends and let me know what you’re quarantine cooking!
One-Skillet Veggie Hash
Makes enough for 4-6 people
Prep Time: Under 30 minutes
Ingredients
2 white potatoes (any kind—I used Russet), diced
2 sweet potatoes, diced
Water
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
2 red bell peppers, seeded and diced
1 large red onion, diced
Kosher salt and black pepper
The Recipe
1. Place both white and sweet potatoes into a large skillet. Add enough water so that they are covered by about an inch of water. Cover the skillet and bring to a boil. Let boil for 3-4 minutes, just until potatoes are beginning to get tender, test with a fork—if you cook them too long, they won’t hold their shape later. Drain potatoes in a colander and set aside. Wipe out the skillet.
2. Add 1 tablespoon of the oil and the butter to the skillet and place over medium high heat. add the red pepper and onion and cook, stirring every so often until the onion begins to get brown and the peppers are tender, about 7-8 minutes. Add the potatoes back in, along with the remaining tablespoon of oil. season with some salt and pepper and stir well. Spread the mixture into a single layer as best as possible and let cook for 4-5 minutes, without turning. This will allow the potatoes to get crispy and browned on one side. Use a spatula to turn everything over and repeat on other side. I like to do this a few times because we like them really browned and crispy. Serve immediately.
3. These are great with eggs or with a little salsa or both. You can also make them ahead and leave at room temperature right in the skillet and simply reheat over a low light if you will be using them within a few hours. Otherwise, you can store them in the fridge in an airtight container for a few days and reheat before using them. Really, really nice to have on hand and all ready to go!
Enjoy!
Note: Just kind of fiddled around and made up my own recipe with what we had in the veggie bin—feel free to sub in or out anything—this is more of a guide than a recipe really.
