Hash to San Diego with Love

There are friends who grow apart, and those who grow together. I must add the category of friends growing separately but in parallel. One of my oldest and best friends lives in San Diego. We talk often, and try to visit at least once a year. We are continually amazed at how synchronistic our separate lives have been over the years. We wear the same clothes, read the same books, and enjoy the same (sometimes obscure) entertainment unknowingly. When we do compare notes there is always a thread of common experience.

Not surprisingly, on a recent visit the conversation turned to food. Specifically, eating loads of veggies and limiting food waste. Two subjects we are both passionate about.  As I stood in her kitchen pulling leftover roast chicken off the bone we discussed ways to use all the parts. Salads and soups are obvious choices, but what about hash?

Turkey hash is a Thanksgiving tradition, meant to use up all the multitudinous leftovers in one satisfying, warm, cozy, dish. But, hash should not be reserved for Black Friday. Just about any vegetable can be incorporated, along with a huge variety of leftovers. It can contain meat, tempeh, eggs, beans, cheese, or no protein at all. Hash takes no time to make, and fulfills the need for comfort food.

Here is a basic recipe along with a list of great veggies and leftovers that would work well to substitute or just add in.

Hashtag Loads o’ Veggie Hash

1 Tablespoon oil (any kind from coconut to bacon drippings)
1 ½ cups diced onion (one medium)
3-4 cloves garlic- crushed
2-3 cups grated root veggies (carrots, potatoes, rutabagas etc.)
½ cup wine, broth, stock or water
4-6 cups chopped leafy greens
1 ½ cups leftover diced meat, beans, tempeh etc.(optional)
1-2 cups other leftovers (optional)
½ cup cheese (optional)
1/2-1 teaspoon salt (depending on leftovers added)
1-2 Tablespoons chopped fresh, or dried herbs
Fresh ground pepper to taste
Hot sauce to taste

  • Heat a good sized oven proof skillet over medium heat.
  • Combine onion and oil in skillet and sauté for 2-3 minutes.
  • Add in garlic, grated veggies, and any vegetable that needs to get cooked through. Sauté for 4-5 minutes. 
  • Add wine or stock, cover and let cook for about 10 minutes.
  • Add all remaining ingredients and stir well. Taste and adjust seasoning. Serve immediately or for a crispier hash, cook under broiler for about 5 minutes, remove and flip hash and broil 5 more minutes. 
  • Optionally make a couple of holes in your hash and crack eggs into the indentions, cover and cook on low for 5-10 minutes until eggs are set to your desired consistency.

Veggies to substitute or add:

- Diced Bell Pepper
- Grated Summer Squash – squeezed dry
- Corn
- Green Beans
- Diced Celery
- Peas
- Diced Cauliflower or Broccoli
- Sliced Mushrooms
- Chopped Olives
- Sundried Tomatoes

Leftovers that work well – 1-1 ½  cups 

Rice or other grain
Mashed Potato or Sweet Potato
Crumbled casseroles
Roasted squash
Veggie Side dishes
Bean salad
Bread or cornbread crumbs

Small amounts of leftovers that work (1/2 cup or less)

Hummus or Dips
Thick soups or stews

Download and print this recipe.