This inviting hash, with its rainbow of ingredients, goes well with any meal, morning or night. When every color of the rainbow is present in a meal, we can be assured that all the major nutrients will be represented. This hash will be the tastiest multi vitamin you have ever dined on.
Serves 4-6 people
Time: 30 minutes
3-4 tablespoons olive oil
1 Sweet yellow onion, finely chopped
4 cloves garlic, minced
1/2 pound Peruvian Blue Potatoes, diced
1/2 pound Yukon Gold, diced
1/2 pound Garnet Yams, diced
1 portabella mushroom, diced
2 cups kale, chopped into bite size pieces
1 Red bell pepper, diced
2 teaspoons sea salt
2 teaspoons Red pepper flakes
optional ingredients for garnish
1 cup Fresh salsa
1/2 cup Sour cream
Bring a large skillet up to medium temperature. Add the olive oil, onions and garlic to the skillet. Cook for 3 minutes, until onions become translucent. Add potatoes, stir and cook for 8 minutes. Add the diced mushroom and cook for 5 more minutes, the potatoes should be approaching tender. Stir in the kale, bell pepper and seasonings, cook for 3-5 minutes. Check a potato piece for tenderness; you may need to cook the hash for a few more minutes. When the potatoes are tender, the hash is done. Garnish with salsa and sour cream.
Original recipe by Sherrill Smith Collins, 2007.