Summer Vegetable Hash Food

SUMMER VEGETABLE HASH

Steps:

• Melt the butter in a large cast iron skillet or non-stick pan over medium heat. Add in the garlic cloves, thyme and red pepper flakes and saute until the garlic becomes fragrant.
• Add in the potatoes, eggplant, zucchini and yellow squash. Saute until the vegetables soften this takes about 10 minutes but is a little faster if you cover them for 2-3 minutes at a time and stir in between. Add in the dijon mustard, salt, pepper and oregano, toss and saute for another 3 minutes.
• Toss the vegetables in fresh parsley and add the fried or poached eggs right before serving and top with our green goddess dressing.

SUMMER VEGETABLE HASH

Steps:

• Put oil in a 12 inch or large nonstick sauté pan and heat over medium high until oil shimmers. (if you look at it, it seems like it's barely rippling)
• Sauté mushrooms, and onion if using, for 5 minutes and remove to plate.
• If you want add more oil, but you don't have to.
• Add green beans to pan and sauté five minutes. If they're still too crunchy, add about ½ cup water to the pan and they'll be fine when it's boiled away. Remove to plate
• Add bell pepper and zucchini/squash to pan and sauté 3 minutes.
• Add all cooked veggies back to pan and add tomato and stir a little until tomatoes are heated through. Remove to plate.
• If needed add a little oil to pan and carefully break eggs into pan. Lower heat to medium and cook just until whites are set, two to three minutes. You can speed this up by adding just a tablespoon or so of water and covering the pan with a lid.
• Portion out veggies and top with egg.

SUMMER VEGETABLE SKILLET HASH

Steps:

• Heat olive oil in a large skillet over medium low heat. Add onion and potato, and lightly season with a pinch of salt. Cook until golden and lightly browned, stirring occasionally, about 5 minutes.
• Add the bell pepper, zucchini, corn, and tomatoes, and continue to cook until tender. Feel free to toss in any other veggie you have around and would like to use up! Season to taste with salt and pepper, and more seasoning blend. Sprinkle with parsley.
• To poach the eggs, bring 1-2 inches of water to a simmer in a large saucepan. Add the vinegar. Crack 1 egg into a small bowl and then slowly pour it into the pot of simmering water. Repeat with any remaining eggs, one at a time. Cook at a low simmer until cooked to desired doneness, about 5 minutes.
• Serve the hash warm with eggs, avocado, and sriracha.

MUSHROOM AND BROWN RICE HASH WITH POACHED EGGS

Steps:

• In a large skillet, heat oil over medium-high heat; saute mushrooms until lightly browned, 5-7 minutes. Add sweet onion; cook 1 minute. Add rice and carrot; cook and stir until vegetables are tender, 4-5 minutes. Stir in green onions, salt, pepper and caraway seeds; heat through., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve over rice mixture.

SUMMER VEGETABLE HASH

Steps:

• 1. Cook bacon in a 12-in skillet over medium heat until crisp. Remove bacon, reserving 2TBS drippings in skillet. Using kitchen knife coarsely chop bacon.Set aside.
• 2. Add olive oil to skillet. Add potatoes and baby carrots with small amount the tops on them to the skillet. Cover stirring occasionally 5-6 minutes until slightly tender.
• 3. Combine champagne vinegar and 2TBS water. Add sliced brussels sprouts, garlic and vineger mixture to skillet. Cover and cook, stirring occasionally, 5 min or until vegetables are tender. Stir in bacon, add salt and pepper

ROOT VEGETABLE HASH

Steps:

• Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm.

SUMMER VEGETABLE AND CHICKEN HASH

Steps:

• Heat a 12-inch nonstick skillet over high heat. Add chicken. Cook, stirring occasionally, until golden brown, about 2 minutes; transfer to a bowl.
• Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a small bowl.
• Add remaining teaspoon oil, the corn, 2 tablespoons scallion, and the jalapeno to skillet, and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes (some kernels may pop). Add tomatoes, and cook until skins just begin to soften, about 1 minute. Add stock, salt, pepper, and reserved chicken; bring to a boil. Fold in reserved potatoes, and sprinkle with marjoram and remaining 2 tablespoons scallion.

SAUSAGE HASH

Steps:

• In a large cast-iron or other heavy skillet, cook the sausage over medium heat until no longer pink; drain. Add the onion, carrots and green pepper; cook until tender. Stir in the potatoes, salt and pepper. Reduce heat; cook and stir until lightly browned and heated through, about 20 minutes.