Veggie Hash

Submitted by Inez Whipple

Almost any greens work in this dish. Good ones to start with are spinach, cabbage or dinosaur kale. Arugula, spicy Chinese greens, and harder varieties of kale are also good. You can also very the veggies depending on what you’ve got: zucchini cubes, acorn squash, green beans.


  • 2-3 medium potatoes, scrubbed and cut into 1/2″ cubes
  • 1 carrot, scrubbed and sliced thin
  • 1-2 tablespoon olive oil
  • 1 medium onion, chopped
  • 1/2 green, yellow or red bell pepper
  • 4 vegan breakfast “sausage” patties or 1/2 package of Gimme Lean veggie sausage (optional)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/8 – 1/4 teaspoon cayenne pepper (if you like things a little less hot, use either white or black pepper)
  • 1 teaspoon crushed oregano
  • 1 large bunch greens, washed and chopped
  • 1 small tomato or a small handful of cherry tomatoes, chopped
  • 1/4 cup nutritional yeast (optinal)
  • salt and black pepper to taste

Heat the oil over medium heat in a non-stick frying pan, add the potatoes and carrots. Cover and cook until they are about halfway cooked through. You may have to add a little water to the pan to get them to steam through. Then add the onions, peppers and veggie sausage, if using, and continue cooking. When the onions are translucent, add the herbs/ spices and cook for another minute or two. Cover and cook until the potatoes are pretty much cooked through and then add the greens, the tomatoes, and about a tablespoon of water. Cover and cook until the greens are just cooked. Salt and pepper and nutritional yeast (if using) to taste. Serves 3-4 persons.

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