I see lots of hash photos on my @Hashcapades twitter feed that make me drool…literally! So while I was minding my own business, well, actually nosing around, my expert eye was captivated by a simple veggie hashcapade. To be more specific, a Pretty Veggie Hash from my newest tweep and “East Coast girl”, Mindy Berger, .a.k.a. @Pretty_Veggie. She has a fabulous blog called Pretty Veggie that you simply must check out for great vegetarian dishes! And without further ado, I’m excited to introduce Mindy and the very first hashcapade recipe guest post! >>>
Long ago and far away in a land called New York, where I grew up, I remember my father eating corned beef hash that came from a can. He, or rather my mother, fried it in a pan and put fried eggs on top, and my father loved it. I could never understand how he could eat that “stuff,” especially since it smelled so awful!
Because of that memory, I never, ever, tried any other kind of hash, corned beef or otherwise. Back in the day, I did eat ham and eggs, bacon and eggs, even Spam and eggs while living in Hawaii (I don’t know what they do to it, but its good!), but I never did try any kind of hash.
About 9 or 10 years ago, I became a vegetarian, so for sure, I haven’t been eating any hash….. until the other night. No, no meat in the “hash.” I made vegetable hash…. and it was GOOD!
I was looking for a quick and easy dinner, and I thought, “Breakfast for dinner!” Good vegetarian that I am, I had an assortment of vegetables on hand, as well as veggie “meats.” I love zucchini, and veggie ground “beef,” and Veggie Hash was born. (I also had eggplant in the fridge and that would have been great, too.)
It’s so easy to sauté chopped onion, if you want to take the time, chopped zucchini, and veggie “beef” until cooked through (the “beef” is already cooked, so sauté the zucchini until still a bit crisp), and drop a couple of raw eggs on top!
Cook until the bottom is set, and with a lot of luck and a big spatula, flip the eggs and veggie hash over to cook the other side. Or, place under a broiler to cook the top. (If the handle of the pan is not metal wrap it in tin foil and keep it away from the heat.) Top with cheese, and melt under the broiler, or not. When ready to eat, add salt and pepper, or Sriracha, to taste…. and enjoy!
Breakfast for dinner. Such a variety of veggies, so fast, and so good!
>>>Indeed, I’m going to have to try this, Mindy. Thanks again for being my very first guest post for hash recipes!