Complimentary colours and flavours is what this hash is all about. It works well at any meal, from breakfast right through to supper, while emptying the fridge of small amounts of cooked veg that are laying around. A perfect way to disguise leftovers by making them into anything but!
Yield: 4 servings
What you need:
- 2 teaspoons coconut oil
- 1 teaspoon Panch Phoran (an Indian mix of spice seeds you can either make yourself or buy from a well-stocked grocery)
- 1 onion, peeled, halved and sliced into fine half-moons
- 2 cups shredded green cabbage (raw)
- 1 tablespoon sesame seeds (black and/or white, as desired)
- 1 cup cooked and cubed purple potatoes (steamed or boiled; white potatoes will work too, but then you’ll have white and yellow hash)
- 1 cup cooked and cubed yellow beet (roasted or steamed)
- 1 cup cooked florets of cauliflower (roasted or steamed)
- 1/2 teaspoon ground coriander
- salt and pepper to taste
- 2 teaspoons freshly squeezed lemon juice
What you do:
- Heat a cast-iron fry-pan or large skillet over medium heat until very hot. Add the coconut oil and when melted, the Panch Phoran. When the seeds start to pop, which should happen almost immediately, add the sliced onion. Stir and fry 5-7 minutes, until the onion is browning around the edges.
- Add the cabbage and sesame seeds. Sprinkle with salt. Continue to stir and fry, another 5 minutes to so, until the cabbage has wilted thoroughly.
- Add potatoes, cauliflower and beets and mix to combine. Add the coriander and salt and pepper to taste. Mix to distribute the spices throughout.
- Let the hash sit 2 to 4 minutes at a time in the pan and then flip from the bottom to turn the newly formed crispy bits to the top and the un-crisped portions to the bottom. Repeat the sit and stir, and sit and stir, until cooked to the desired level of dark and crispy.
- Remove from heat and add the lemon juice. Stir to mix.