The following post isn’t a recipe, but hopefully it still will be an inspiration. I am a creature of habit and Saturday afternoons are filled with grocery shopping. I tend to go to no less than 3 or 4 different grocery stores. I tend to go to the Vietnamese market for fresh herbs and fun tropical fruits, the farmer’s market for some local seasonal produce, the spice market for mouth wateringly good cumin, and depending upon the planned weekly menu the bakery for bread. That generally leaves me on Saturday morning penciling out the week’s menu and digging through the fridge to see what I need to use up before putting stuff into the compost. Saturday morning’s breakfast is my favorite and usually consists of a nice potato hash and a cup of coffee.
The reason I don’t have a recipe is because the possibilities are endless. This past weekend I made a southwest themed hash with leftover sweet potatoes, corn, Korean sweet peppers, shallots, green onions and cubed Field Roast Smoke Tomato Deli Slices. After peaking in the fridge this morning and looking at the counter top I have a feeling it’s going to be more of a Northwestern theme using Yukon gold potatoes, oyster mushrooms, Field Roast Wild Mushroom Deli Slices, chives and a dollop of vegan sour cream.
If you’ve never made a fresh morning hash before it’s simple. Start by cubing your potato of choice; I tend to do a 1/2 inch dice or smaller because I love a crispy potato. In a large skillet, over medium heat cook the cubed potatoes for 10 minutes, moving them minimally in the pan to get a nice crust on the outside. After that just add the rest of your chopped ingredients including the Field Roast product of your choice, reserving more delicate items such as fresh green onions and spinach until the last few minutes, and cook for an additional 10 minutes until the potatoes are cooked, stirring often. Season with salt or fresh herbs and spices like cumin, cilantro, or red pepper flakes, and then sit and savor your Saturday morning.