09 June 2020

Recipe: Quick Vegetable Hash Skillet Dinner

Hello all - I've decided that today I will share one of my favorite recipes with you.  It's not difficult, but it does take a bit of planning ahead.  This falls into the category of comfort food in our house.  Granted, because our house does not get that cool and comfy in the summer, we tend to skip making this when the heat and humidity are in full swing, but if your house cools down better this could definitely be a year-round dish.


Quick Vegetable Hash Skillet Dinner


2 potatoes, chopped and parboiled
2 carrots, chopped and parboiled
1 T. natural coarse salt
1 T. olive oil
2 cloves garlic, minced (more if you love garlic!)
1 onion, sliced
1 red or green bell pepper, chopped
1/2 tsp. turmeric
Pinch red chili powder (cayenne can be substituted)
1 can black beans, drained
4 cups chopped kale


Bring a pot of water to boil and add a teaspoon of natural coarse salt.  Add chopped potatoes and carrots and boil until just cooked ( 8-12 minutes).  Strain and set aside until needed. 

Heat olive oil in a large skillet on medium heat.  Add garlic and saute until starting to lightly brown.  Add onions, bell pepper, turmeric, chili powder, and a pinch of salt, and continue to saute until starting to soften (about 5 minutes)

Add parboiled potatoes and carrots, another pinch of salt, and a splash more of olive oil, if you like.  Spread the vegetables out evenly on the bottom of the skillet and cook until they start to brown, then toss.  Spread evenly again, and cook until they start to brown, and the potatoes are nicely carmelized.  (You can turn up the heat if the process seems to be taking too long, but watch everything so it doesn't burn.)

Add black beans, and washed and chopped greens, and stir well.  Add a pinch of salt and some black pepper and continue to cook until the greens are wilted and cooked.

Taste and adjust seasonings to your taste.  Add fresh tomato and a splash of fresh lime and give skillet a shake.

Serve while still hot.  (4 good-sized servings)

* This really doesn't take long - maybe half an hour all together. 
*  If kale isn't your favorite, you can substitute spinach, broccoli rabe, or just about any other green and leafy vegetable.
*  The recipe I adapted this from said that if you are trying to eat low-carb, you can substitute cauliflower for the potatoes.
*  That recipe also showed it served with a fried egg on top; I'm not a big egg person, so I left that out, but The Tim likes it that way.
*  You can really mix-and-match vegetables and spices according to the things you like.  I've done various substitutions based on what we had or did not have, and have never been disappointed.

Let me know if you give this a try, and how it turned out.  We think it's definitely a keeper!


Araignee said...

That does look yummy! What a prefect use of those veggies that don't have a purpose. I've been making lots of soup with them lately but it's too hot for soup anymore. Thanks for sharing!

kathy b said...

mmmm Mmmmm Mmmmmm. IT sounds wonderful and HEALTHY!

Nance said...

Yum. And I'd definitely serve with a runny fried egg atop it all. So good!

Vera said...

Sounds good - reminds me of college dinners! Also the way Fletch and I eat a lot of the time.

Kym said...

OH, that sounds FABULOUS! I'm going to fit this into my dinner-repertoire for sure. Thanks for sharing!

Sharondoubleknit said...

I just made this for dinner and it was delicious. And easy, after I googled what a skillet is!