Potato-free Hash

19 09 2011

I’ve said it before and I’ll say it again: Sometimes I want to eat the entire pan of whatever I’ve just made.  Tonight was one of those instances.

Tonight?  But you tagged this as a breakfast item – you might be thinking.  Yes, I enjoy hash at breakfast but tonight I enjoyed it for dinner.  And, I just might enjoy it for lunch tomorrow.

Basically what happened was that I over scheduled myself today, got home late and wanted a stick-to-your ribs dinner.  A quick review of my fridge presented the above ingredients.  FYI: the gross looking things in the plastic container are actually delicious roasted squash.

Stop, what about the tofu?  I re-made crispy fried tofu, if you haven’t made it yet – go and make it!

Potato-free Hash

1/4 cup diced onion

1 or 2 cloves of garlic, minced

2 Tbsp oil (olive, canola, coconut… whatever!)

3 cups diced roasted squash (spaghetti squash, acorn squash, butternut squash… whatever!)

2 cups shredded carrots (I used carrot slaw because I’m lazy)

1 pkg frozen chopped spinach (or 3 cups fresh chopped spinach)


Get your stuff prepped.  Dice your onion.  Chop the garlic.  Cube your squash.  Shred your carrots or gently open the bag of carrot slaw.  Press the excess water out of the frozen spinach or chop the fresh spinach.

Heat the oil in the frying pan on medium heat and sauté garlic and onions until soft.  Add everything but the spinach and seasoning.  Keep the heat on medium and stir occasionally to prevent the hash from burning, but don’t stir too much or you won’t get any crispy bits.

Believe me, you want crispy bits.

Once the squash and carrots are cooked and ready to jump on your plate – add the spinach and seasoning.  What seasoning?  Whatever!  Here are some ideas:

2 Tbsp taco seasoning or

salt and pepper to taste or

1 tsp cumin, pinch of saffron, and a dash of cinnamon or

1 Tbsp curry or

something else that you like!

Once the spinach is warmed through but still vibrant green, you’re ready to eat.




One response

27 09 2011
Sweet Potato, Apple & Pancetta Hash « Cow Tales by a CowGirl Cook

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