Veggie Hash Recipe

Wash and dry all vegetables. Peel or scrub potatoes and cut into 1/2-inch cubes. Slice mushrooms. Dice tomato. Core and dice bell peppers. Thinly slice the onion. Mince garlic. If spinach is very large-leafed, roughly chop.

If you prefer a quicker potato cook, parboil cubed potatoes in salted water for 5 minutes, drain and shake off excess moisture; otherwise proceed directly to pan-roasting.

Sear and soften potatoes

Heat a large 12-inch skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter (or 2 tbs oil if omitting butter). When shimmering, add the potato cubes in an even layer. Season with 1/2 tsp kosher salt and 1/2 tsp black pepper. Cook without stirring for 4–5 minutes to develop a golden crust, then stir and continue to cook, stirring occasionally, until potatoes are tender and browned, about 10–12 minutes total. Reduce heat to medium if potatoes brown too quickly.

Onion, peppers and mushrooms

Push the potatoes to one side of the pan (or transfer to a plate temporarily). Add the remaining 1 tablespoon olive oil to the empty space, reduce heat to medium, and add the sliced onion and diced bell peppers. Cook, stirring occasionally, until softened and beginning to caramelize, 5–7 minutes. Add the sliced mushrooms and continue to cook until mushrooms release moisture and brown, about 4 minutes.

Garlic and spices

Stir in the minced garlic, smoked paprika, ground cumin, dried oregano, and red pepper flakes. Cook for 30–45 seconds until fragrant, stirring to combine and deglaze any brown bits from the pan.

Return potatoes to the pan if you moved them. Add the diced tomato and packed spinach. Toss everything together and cook until spinach wilts and tomatoes soften, about 2–3 minutes. Taste and adjust seasoning with remaining 1/2 tsp salt and 1/2 tsp pepper if needed.

Turn off the heat and stir in lemon juice and chopped parsley if using. Fold in the sprouts gently (these are best added last so they stay crisp).

Divide the hash among 3–4 plates. Serve hot as-is, or with optional toppings such as a fried or poached egg, avocado slices, hot sauce, or extra herbs.