I don't excel in many areas, but I can create really good food. {My dad would say in an exaggerated thick Texas accent, "it ain't braggin' if you really done it"}
I don't use recipes for cooking, as a general rule. I do reference recipes for inspiration and enjoy reading cookbooks. For me, cooking is mostly about using my senses to know what flavors to put together and how long and how hot to cook it.
What I cook depends on the weather and what's in season, but mostly what I'm craving. And lately, I'm all about hash!
I never thought much about hash until I had the Duluth's Grill Red Flannel Hash a few years back. It was delicious and a just the kind of dish I like to make…everything in one skillet and full of veggies!
Well, I've making my own hash loosely based on the Duluth's Grill hash and it's been a hit with 3 out of the 4 humans in our home. So, I thought I'd share it with you after several people asked me for the recipe when I posted about it on Facebook.
Now, you'll have to use a bit of your own ingenuity and your own senses when it comes to the amount of salt to use or how long to cook it, etc. As I said, the way I cook is by feel and taste and intuition, which means I don't measure or time anything.
This is the best I could do for you, but I have faith in you! Just trust your gut instincts and keep tasting for flavor and texture to determine when it's ready.
Autumn Hash (This is what I'm calling it because it's fall, but really it's for all year long)
4 medium potatoes (whatever type you have or like best is fine), coarsely chopped
4 medium sweet potatoes, coarsely chopped
1 medium onion, coarsely chopped
1 large red or yellow or orange bell pepper or any sweet or spicy pepper you prefer, coarsely chopped
1 large bunch of kale, coarsely chopped
Some sage and rosemary, chopped
1 tablespoon chopped garlic
Salt and pepper to taste (my preference is the Himalayan Pink Salt and Rainbow Pepper in grinders from Trader Joe's)
Olive oil
Heat large skillet on medium high, add olive oil to coat pan.
Add chopped garlic to pan. Then, add remaining chopped veggies, with exception of kale and herbs. Salt and pepper, fairly generously.
Continue cooking veggies on medium high, stirring and scraping down pan from time to time.
After about 10 minutes add the kale and chopped herbs. Sprinkle with salt again.
When potatoes begin to get a nice brown crust and onions are translucent and kale is wilted, scrape bottom of pan and then add ½ to 1 cup of water – just enough water to cover bottom of pan and come half way up veggies.
Cover pan and continue cooking until water is gone and potatoes are tender. Taste. Add more salt or pepper, if needed.
The key to great tasting veggies is to salt throughout the cooking process…little bits at a time. And keep tasting
your dish as it cooks. Trust your instincts.
This hash is terrific eaten hot or cold right out of the fridge the next day. It's a great side to eggs or meat. Our favorite way to eat hash is with "jiggly" eggs, bacon and toast. If you have leftovers make a frittata with it or a cheesy veggie soup with it {It's highly doubtful there will be leftovers, but just in case}. Enjoy!
Over and out…
Anna
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