Contributed by Helen Chin Lui of The Healing Place Medfield
Living in a household full of men they love to eat meat and potato. Since my son and I are participating in the Liver Detox program there is no meat in this recipe. Sorry! My sons and husband love this dish. No matter how much I make it disappears within hours. I made this 4 pound recipe with the hopes that it will last 2 days, but it lasted only two hours. My son noted that it only gave him 2 big bowls full and “what’s up with that?” He was nice enough to save me a little for my dinner. I mixed mine with Cole Slaw (strange combination. I will have to tell you sometime how we love to eat BBQ ribs with Sushi.) I couldn’t finish it so my son took it upon himself to finish what was left. The sacrifices we make.
This recipe can be easily doubled. Most likely you would have to cook it in two batches unless you have a huge frying pan. I cooked my 4lb hash in a 14″ pan with a lid.
Prep time: 20
Cooking time: 30 minutes
Serves: 4-6 main or 10 side
Ingredients:
Use any or a combination of potato except Idaho.
4 lbs of potatoes (either peeled or not, sliced into even bite chunks)
1 large onion, sliced
1 jalapeño pepper, chopped finely with seeds (optional. If you want to keep the pepper but want less heat omit seeds)
1 large green or red pepper, sliced into small pieces
3 large or 4 small ribs of celery, sliced
3 cloves of garlic, chopped
Salt and pepper to taste
1/3 to ½ cup of oil for the pan (we use olive oil)
Directions:
In large frying pan on medium high heat, heat oil with garlic until garlic is brown. Add sliced onion and cook for a couple of minutes. Add all the other ingredients and stir. Turn down the heat to medium/low. For a crusty bottom, let hash sit for 2-3 minutes with a lid on the pan before flipping it with a spatula. As the potato cooks it will begin to stick to the pan, keep checking and move hash around with the spatula. If the hash is sticks too much add a little more oil. Cook hash until potato are tender. The best part of the hash is the crusty bottom. You may want to scrape that into your serving dish.
I hope you enjoyed this article about how to live healthier on a frugal budget and maximize your performance!
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This recipe can be easily doubled. Most likely you would have to cook it in two batches unless you have a huge frying pan. I cooked my 4lb hash in a 14″ pan with a lid.
Prep time: 20
Cooking time: 30 minutes
Serves: 4-6 main or 10 side
Ingredients:
Use any or a combination of potato except Idaho.
4 lbs of potatoes (either peeled or not, sliced into even bite chunks)
1 large onion, sliced
1 jalapeño pepper, chopped finely with seeds (optional. If you want to keep the pepper but want less heat omit seeds)
1 large green or red pepper, sliced into small pieces
3 large or 4 small ribs of celery, sliced
3 cloves of garlic, chopped
Salt and pepper to taste
1/3 to ½ cup of oil for the pan (we use olive oil)
Directions:
In large frying pan on medium high heat, heat oil with garlic until garlic is brown. Add sliced onion and cook for a couple of minutes. Add all the other ingredients and stir. Turn down the heat to medium/low. For a crusty bottom, let hash sit for 2-3 minutes with a lid on the pan before flipping it with a spatula. As the potato cooks it will begin to stick to the pan, keep checking and move hash around with the spatula. If the hash is sticks too much add a little more oil. Cook hash until potato are tender. The best part of the hash is the crusty bottom. You may want to scrape that into your serving dish.
I hope you enjoyed this article about how to live healthier on a frugal budget and maximize your performance!
Interested in more articles about frugal fitness?
Read My Posts:
Stay Frugal & Fit My Friends!
Frugal Fitness World Wide Wellness
Free Workouts & Nutrition On A Budget
"Crushing Fitness Costs Worldwide"
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