Easy healthy hash
8 oz, yellow-fleshed or red-skinned potatoes, diced
Uncooked Canadian bacon
2 oz, diced
6 cup(s), onion, bell pepper, celery, fennel, broccoli, gree
1 Tbsp, thyme, oregano, basil, or parsley
- Bring a large pot of water to a boil over high heat. Add 8 ounces diced yellow-fleshed or red-skinned potatoes. Boil for 5 minutes, just until the little cubes are almost tender. Drain in a colander set in the sink.
- Spray a large skillet with nonstick spray set over medium-high heat and add 2 ounces diced Canadian bacon. Cook for a couple of minutes until lightly browned, then add 6 cups chopped quick-cooking mixed vegetables (such as onion, seeded red bell pepper, celery, fennel, cauliflower, broccoli, green beans, Brussels sprouts — choose at least 3 from this list). Continue cooking, stirring often, for 5 minutes.
- Add 1 tablespoon dried herb (thyme, rosemary, oregano, basil, parsley — or maybe a combination of two) as well as 1/2 teaspoon salt and 1/2 teaspoon ground black pepper.
- Add the potatoes to the skillet — spread everything out across the hot surface and leave the thing alone until the potatoes begin to get brown and crunchy on the bottom, about 5 minutes.
- They’ll be stuck a bit. Using a rubber spatula or a wooden spoon, scrape them up, stir well and keep cooking for another 5 minutes, stirring occasionally, until everything’s hot and crunchy. If the skillet dries out, and the potatoes start to stick, add vegetable broth in 1-tablespoon increments to keep things from sticking too much.