I love a good hash.
It's quick, cheap, and comforting. And, it's one of the ultimate improvisational foods as you can mix and match your favorite ingredients (or simply use up what is in your refrigerator). Traditionally, it's a combination of meat, potatoes, and spices, but I find it's just as delicious without the meat. Play around with different combinations of root vegetables like sweet potatoes, rutabagas, parsnips, turnips, and leeks. Add hearty greens like collards or kale. Try different fresh herbs or spices.
Here's a spicy little dish that is a go to of mine. I hope it brings you comfort and joy!
Chipotle and Rosemary Root Veggie Hash
Warm and incredibly hearty, this dish is perfect for brunch or as a satisfying night curled up in front of a movie. I highly recommend drizzling a little bit of fruit preserves over it right before you serve it as the sweetness balances out the heat perfectly! (I like fig or blackberry)
1 sweet potato, cut into 3/4" cubes (about 2 cups)
3 carrots, peeled and cut into 3/4" chunks
2 parsnips, peeled and cut into 3/4" chunks
8 oz crimini mushrooms, sliced
8 oz Brussels sprouts, shaved
1 cup black beans
1 onion, chopped
3 cloves garlic, minced
2 Tbl olive oil
2 tsp chipotle powder
2 Tbl fresh rosemary, minced
2 Tbl balsamic vinegar
salt 'n pepper
In a large saute pan over medium heat, bloom chipotle powder in the olive oil for one minute. Add onions and saute until tender, about five minutes. Add garlic and cook for one minute. Add mushrooms and cook until nicely caramelized. Add the sweet potatoes, carrots, parsnips, sprouts, and rosemary. Season with salt and pepper. Cook until the veggies are tender but still have a little bite, about 10 minutes. Add beans and deglaze the pan with the balsamic vinegar.