Humble Hash by Sherrill Smith Collins

posted Mar 2, 2010, 11:37 AM by Student Nutrition Association   [ updated Mar 10, 2010, 3:17 PM ]

            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.