Veggie Hash Recipe

Wash & prep

Wash the spinach and drain well; pat dry or spin in a salad spinner. Clean mushrooms with a damp towel and slice. Remove kernels from the corn cob (if using fresh). Peel and dice the onion. Seed and dice the poblano. Mince the garlic. Slice or dice the avocado and crumble the queso fresco. Chop cilantro and set toppings aside.

Heat a large heavy skillet (10–12-inch) over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the diced onion and poblano and a pinch of salt. Sauté 4–5 minutes, stirring occasionally, until softened and beginning to brown.

Push the onion and poblano to one side of the pan and add the remaining 1 tablespoon olive oil. Add the sliced mushrooms in an even layer. Let mushrooms cook undisturbed 2–3 minutes so they brown, then stir together with the onion/poblano and continue cooking 2 minutes more.

Add the corn kernels and minced garlic to the pan. Stir and cook 2–3 minutes until corn begins to char slightly and garlic is fragrant. Sprinkle in the cumin, smoked paprika, red pepper flakes (if using), and the remaining 1/2 teaspoon salt (adjust to taste). Stir to combine so spices coat the vegetables.

Add the spinach in batches, stirring after each addition so it wilts and reduces in volume. Cook until all spinach is wilted and any excess liquid has mostly evaporated, about 3–4 minutes. If pan looks dry, add the optional tablespoon of butter now and stir to incorporate for a glossy finish.

Taste and adjust seasoning with more salt, pepper, or lime juice as desired. If you want a crispier texture, increase heat briefly and let the vegetables sit without stirring for 1–2 minutes to develop more browning.

Remove skillet from heat. Transfer the veggie hash to a serving platter or serve directly from the pan. Squeeze the tablespoon of fresh lime juice over the top and sprinkle with crumbled queso fresco and chopped cilantro.

Top with avocado slices or diced avocado just before serving so it stays fresh. Serve hot as a main with eggs, or as a side to grilled protein or tortillas.