This root vegetable hash is nice on cold mornings, or when you need a lot of energy to get through the day.
- 1 large potato, diced in 1cm cubes
- 1 cup chopped carrots
- 1 bell pepper diced or 4-5 mini sweet peppers sliced and seeded
- 1-8oz can or 1 cup freshly chopped mushrooms
- 1 tbsp oil of your choice (optional)
- 1 clove or 1/8 tsp dried garlic
- 1/2 tsp cumin
- 1/4 tsp thyme
- 1/8 tsp gluten-free vegetarian Worcestershire sauce (optional)
- Salt and pepper to taste
- Topping/condiment ideas: ketchup, tomato or corn salsa, vegan ranch dressing, gluten-free French fried onions, vegan sour cream, or vegan cheese.
- If you can eat onions, add some with the potatoes and carrots.
- For more protein, add chopped kale, white beans, black beans, or veggie sausage.
- For a southwestern twist, substitute sweet potatoes for white potatoes, then add a drained can of black beans, chopped Hatch or poblano peppers, and a pinch of ground cayenne or chipotle.
- This also cooks well in a foil packet on the grill, for 25-30 minutes.
In a skillet, warm the oil or a splash of water over medium, and saute the potato, carrots, mushrooms, and spices for 10-15 minutes, until potatoes start to soften. Adding a little start at the beginning of cooking can help veggies release their juices and soften faster.
Add the remaining veggies, and continue to cook for another 5-10 minutes. Cover the skillet to let the veggies steam themselves, if you’re impatient and the potatoes or carrots aren’t softening fast enough.
If using Worcestershire sauce, add at the end before turning off heat, and mix well. Add pepper to taste.