Vegetable Hash

This is a variation of an ova-lacto vegetarian hash. Mrs Stumpy and I like our broccoli on the crunchy side so if you prefer it softer, you might want to blanch the broc before adding it to the hash. Of course, this is by no means all you can add to the hash. Some diced carrot added in with the onions and peppers gives a subtle sweetness and mushrooms added in with the broccoli would be very nice.


1 cup or half a large onion, diced
1 cup or half a large red pepper, diced
2 medium Russet potatoes, 1/2 inch cubed
2 cups brocolli
2 cups fresh spinach
4 eggs, beaten
2 cups grated sharp white cheddar cheese
1 tbsp of finely minced chives
1 tbsp olive oil
1 tbsp butter
salt and pepper

Place the cubed potatoes in a large skillet. Don't use a non-stick skillet as you'll be cooking at a very high temperature and you don't want to be cooking on that nasty teflon at that high of heat. I prefer my ancient, hand-me-down, well seasoned cast iron skillet. If you don't have a cast iron skillet it's time to go get one.

Add water to the skillet until the potatoes are just barely covered and turn the burner on high. When the water comes to a full boil, drain the potatoes into a colander. Turn the heat down to medium high, add the olive oil and butter then re-add the blanched potatoes, giving the pan a shake to help it to keep the potatoes from sticking and to make sure each potato cube is in contact with the hot oil and butter. Sprinkle the potatoes with salt and fresh ground pepper. Let the potatoes cook unmolested for five minutes. After five minutes and golden brown on one side turn the potatoes and cook for another five minutes.

Reduce heat to medium and add the onions, bell pepper and stir thoroughly. Stir occassionally for 5 minutes or so or until the onions are translucent then add the broccoli. Lightly salt and pepper again. Cook for 10 more minutes stirring occassionally.

Reduce heat to low. Add the spinach and toss until wilted. Now push the finished hash to the far side of the skillet and scramble the eggs on the other side. Keeping the eggs and the hash separate at this stage will make sure you have scrambled eggs in your hash and not just egg coated hash. When the eggs are nearly done (should be really quick since the pan should be still very hot), toss the hash together and serve family style on a large plate. Top with the grated cheddar and sprinkle with the minced chives.

Serves 4