Wednesday 17 July 2013

Potato, Capsicum and Mushroom Hash

From What’s Cooking: Vegetarian, Jenny Stacey, Paragon, 2000.
Sometimes when I don’t know what to make, and I am feeling a little on the lazy side, I make a hash. This is especially good if there are some vegetables left over from the dinner the evening before. They just need to be added to a pan and fried until they crisp up. Really tasty and a bit self-indulgent.

When I saw this hash recipe I had to make it to see what a recipe did as opposed to just throwing a lot of vegetable bits and pieces into the pan. This recipe called for potatoes to be part boiled before beginning. Oil was now heated in a frying pan and the potatoes added and fried until they were browning.  A couple of chopped garlic cloves were now added together with some red capsicum and yellow capsicum cut into pieces. These were fried a few more minutes then two tomatoes cut into chunks were added with a good handful of halved button mushrooms. A few torn basil leaves were added and the hash was seasoned well.
As I expected the hash was tasty, satisfying and somewhat moreish. A real lazy day comfort food.
Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔

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