Hearty, Healthy Hash

14-01-20 hash browns 900x600

One of the most delicious and easily prepared dishes for a busy lifestyle is a hearty, healthy hash. The best thing about hash is that you can make it ahead of time and then freeze it in individual packages. To make your hash browns both hearty and healthy, use vegetables instead of meat.

You will need the following ingredients:
– 5 pounds of Yukon Gold potatoes
– 3 average-sized zucchinis
– 1 large onion
– 3 red bell peppers
– 1 pound of white bell mushrooms
– 3 stalks of celery
– 4 cups of chopped spinach
– 1/2 cup of olive oil
– 1/2 cup of butter
– Salt, pepper, garlic powder and dried parsley, to taste

Cut the potatoes up into bite-sized pieces, put them in a large pot of water, and bring them to a boil. Let the potatoes boil only for about five minutes, then remove them from the heat and drain. Next cut up the zucchini, peppers, and mushrooms into bite-sized pieces and dice the onion and the celery up into very small pieces. Mix all the vegetables together in a large bowl to even distribute everything. Of course, you can substitute other veggies, such as cauliflower and sweet potatoes.

In a large frying pan, heat up the olive oil and the butter. (If you do not have a frying pan large enough to cook everything at once, this can be done in multiple batches, just make sure to split the olive oil and butter up accordingly.) Once it is hot, pour all of the vegetables into the frying pan, mixing them around as you do so to evenly coat everything with the oil. Sprinkle generously with salt, pepper, garlic powder and parsley. Allow this to cook, stirring frequently, for 10 to 15 minutes. About three minutes before you remove it from the heat, add the chopped spinach and stir it around. You do not want to overcook anything you make ahead to freeze, so remove it from the heat before the potatoes start to brown. Let it sit in the pan until it is cool.

This will make enough for eight meals serving four people, so have eight freezer-proof plastic containers ready. Evenly distribute the hash browns into the containers and seal them tightly before placing them into the freezer. When you are ready to use them, simply take one out and let it thaw on the counter for several hours, then heat up a frying pan and cook it until the potatoes are brown. Serve it as-is or with a sprinkling of cheese.

 

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