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  • Writer's pictureCheryl Ferguson

Herbed Breakfast Hash

I'm a sucker for the grocery-checkout-food-magazine-impulse-buy. Sometimes they are a disappointment, but the "Forks Over Knives" magazine never lets me down. A little pricey ($12.99CDN) but worth it, in my opinion. This recipe is from their Summer 2020 magazine, and will probably not be the only entry on this blog from this vibrant, tempting magazine!


Although this is called the "Herbed Breakfast Hash", I made it for dinner and it was lovely! (Breakfast for dinner is loved by many, I know.)


Ingredients:


1/2 cup onion, chopped

1/2 cup red bell pepper, chopped

3 cloves minced garlic

1 tsp chili powder

1-1/2 cups vegetable broth

2 lbs chopped red potatoes (I used baby potatoes and they held up beautifully)

1-1/2 cups fresh corn kernels cut off the cob (I would not use frozen - the freshness of this ingredient was the highlight of this dish)

1 zucchini, sliced in half lengthwise and then chopped into half-moons

1 cup of halved grape or cherry tomatoes

1/3 cup chopped herbs (basil, parsley, dill, thyme are suggested in the recipe - I used basil and parsley which were good, but next time I hope to add dill)

Salt and pepper to taste




This recipe uses no oil! Start with a large skillet and fry up (medium heat) onion, red pepper, garlic and chili powder, adding spoonfuls of vegetable broth as it cooks for 3-4 minutes, to avoid sticking to the pan.


Next up are the potatoes. Add them with one cup of broth, cover and cook for 10-15 minutes, or until potatoes are tender (it was definitely closer to 10 for me, probably because I used baby potatoes cut pretty small).


Add corn, zucchini, and any remaining broth and cook to tender. The recipe suggests 5-7 minutes, but I found that made the zucchini too mushy. Next time, I will go 3-4 minutes on this step, since I prefer veggies with a slight crunch.


Final step is to add tomatoes and herbs, and heat for 1-2 minutes. Season with salt and pepper to taste.


Vegan rating: ⭐⭐⭐⭐⭐ Delicious. Would have cooked a slightly shorter time after adding zucchini for a bit more crispness on that veggie (or maybe add it at the same time as the tomatoes). Really tasty, and I love that it has no oil! The herbs are very nice in this recipe - next time I would lead with fresh dill. Note: the next day, this was almost better than day one (except for the zucchini). This might be nice in a wrap or pita shell!


Carnivore rating: ⭐⭐⭐⭐⭐ "Five stars. What's not to like? Great flavors."


Kid rating: ⭐⭐⭐⭐ "I like the corn in there!"


Great recipe to use up veggies from your fridge! Enjoy!

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