Tri-Color Hash
 
Prep time
Cook time
Total time
 
Author:
Cuisine: American
Serves: 3-4
Ingredients
  • 2-3 medium russet potatoes, peeled and cut into ½-inch pieces
  • 2 organic carrots, peeled and chopped into ½-inch pieces
  • 1 tablespoon chipotle olive oil
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 1 pound Brussels Sprouts (about a foot-long portion of the stalk), trimmed and quartered
  • 1 tablespoon citrus olive oil
  • 2 tablespoons extra virgin olive oil
  • 1 red onion, chopped
  • 2 garlic cloves, pressed
  • ¼ teaspoon dried thyme
  • ½ teaspoon sea salt
  • 2 tablespoons fresh Italian parsley, finely chopped
  • 2 scallions, white parts only, thinly sliced
  • Sea salt and freshly ground black pepper
Instructions
  1. Put the chunks of potato and carrot in a microwave safe bowl, and toss with the chipotle olive oil, sea salt, and pepper. Cover and microwave on high for about 6-7 minutes.
  2. Meanwhile, put your Brussels sprouts in a cold, non-stick skillet, and drizzle on the citrus olive and the extra virgin olive oil. Cover with a tight-fitting lid, turn the heat to medium-high and cook for about 6 minutes. Uncover and add the red onion.
  3. By now, the potatoes and carrots will be done. Add the potatoes and carrots (along with any liquid in the bowl) to the skillet, along with the garlic, thyme, and salt. Cook uncovered for about 5-7 minutes longer, stirring occasionally.
  4. Sprinkle on the fresh parsley and the scallions, taste and correct seasonings, adding a bit more salt and freshly ground pepper if needed.
Notes
© 2019 by Nancy Olah
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/gardein-barbecue-wings-and-tri-color-hash/