A vegetable hash dinner is comfort food cooked in a single skillet that is extremely quick and easy to make.
Today I have for you the satiating goodness of potatoes, carrots, black beans, and kale for a quick vegetarian dinner filled with plenty of protein.
Hash is an unattractive name for this dish. Considering how good it is, this seems very unfair. My poor husband had not heard of it. He must have wondered what got into me when I presented him with hash the first time.
Hache, or hachy, as it used to be known, has existed since at least the 14th century, perhaps originating somewhere in England.
Today, hash is very popular in the UK, United States, and Canada. Many cultures throughout the world also have their own versions of a dish made from chopped up meat and vegetables fried up together. Obviously.
Use Leftovers Or Make Vegetable Hash From Scratch
Historically, hash came about as a tasty way to repurpose dinner leftovers for the next day’s dinner. Corned beef hash and roast beef hash are among the most popular variations of this dish.
If you’ve got leftovers that would work in a hash, then by all means add them to your recipe. (Or, if you’re cooking potatoes and you feel like hash in the next couple of days, cook extra and it will speed up the process.)
However, these days hash has gone gourmet, and leftovers are no longer a requirement.
A hash is plenty good enough to be worth making from scratch. In fact, my mom used to make it with ground beef, fried together with potatoes, carrots, and onions. It probably took her 20 minutes to make this dinner, which the kid in me enjoyed immensely with tomato ketchup.
Oh … and I still enjoy ketchup with my vegetarian hash.
Being of the vegetarian persuasion these days, I have reinvented hash into a vegetable hash skillet dinner that I hope you will love as much as we do!
How To Make Vegetable Hash From Scratch
To make this vegetable hash, I recommend parboiling the potatoes and carrots. Just chop the vegetables up into pieces and cook them in salted boiling water until just tender.
For me, the carrots in this dish remind me of home, and they are not overpoweringly sweet like sweet potatoes would be.
While the carrots and potatoes are simmering, chop your onions, bell peppers, and greens. I find kale works nicely, but you could also use Swiss chard, collard greens, mustard greens, or spinach.
You could also add extra ingredients, such add green bell peppers, green beans, cauliflower, corn kernels, green onion, turnips, or anything else you fancy in your hash.
Next, my big recommendation for your vegetarian hash is beans. Beans add protein, texture, and satisfaction to this vegetarian dish.
Canned black beans are perfectly fine. You’ll need about half a can. Or you could cook black beans from scratch.
If you enjoy another type of bean, or it’s simply what you have, go ahead and substitute it.
Now, the final element in our vegetable hash is the seasonings.
Salt and pepper are a must, and a classic standby. I also call for turmeric powder, because it adds a subtle bitter flavor and a pleasing caramelized color to the final dish.
I also recommend garlic and a pinch of red chili to brighten your flavors.
And finally, for the sour taste, garnish with fresh lime and a bit of fresh chopped tomato. If you are feeling the dairy, consider sour cream or shredded cheese.
And I personally enjoy vegetable hash with ketchup or salsa on the side.
Quick Vegetable Hash Skillet Dinner
- 2 large potatoes,
chopped and parboiled
- 2 carrots,
chopped and parboiled
- 1 tablespoon natural coarse salt
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 red onion, sliced
- 1 red bell pepper, chopped
- ½ teaspoon turmeric powder
- pinch red chili powder (substitute with cayenne pepper),
(or cayenne pepper powder)
- ½ teaspoon Himalayan pink salt, or to taste
- ½ can black beans, drained
- 4 cups kale, (see notes)
- ⅛ teaspoon freshly ground black pepper
- 1 tomato, chopped (for garnish)
- ½ fresh lime, juiced (for garnish)
- Bring a pot of water to boil and add a tablespoon of natural coarse salt. Add chopped potatoes and carrots and boil until just cooked (about 12 minutes). Strain, and set aside until needed.
- Heat olive oil in a large skillet on medium heat. Add garlic and sauté until starting to lightly brown. Add onions, red bell pepper, turmeric powder, red chili powder, and a pinch of salt, and continue to sauté until starting to soften (about 5 minutes).
- Add parboiled potatoes and carrots, another pinch of salt, and a splash more 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 caramelize again. Continue to sauté until the potatoes are nicely caramelized. Turn up the heat if the process is taking too long.
- Add black beans, and washed and chopped greens, and stir well. Add a pinch of salt and black pepper and continue to cook until the greens are wilted and cooked.
- Taste and adjust the seasonings to your taste. Add fresh tomato and a splash of fresh lime and give the skillet a final toss to boost the flavors.
- Enjoy this with ketchup or salsa on the side. See notes for more topping ideas.
hungry in KC
Followed recipe except used purple sweet potatoes and russet potatoes. It is a great recipe with all of those flavors mingled together. So good.
Love that! —Andrea
Had this tonight - was delicious. Serving young kids so left out the chili powder and added some dried thyme instead. Also fresh parsley for garnish. Great way to use up leftover potatoes. Thanks!
Thanks for leaving a comment. So happy to hear that you were able to adapt for your children's needs.
—All the best, Andrea