Veggie night for us. Meatless Monday. I used all the leftover vegetables, added onion and potatoes and made Vegetable Hash. Add a fried egg or two, some crusty bread and dinner is amazing. Here’s the recipe I used, but of course, substitute any vegetables you have. Vegetable Hash 2 medium all-purpose potatoes, peeled 2 carrots, peeled 3 tablespoons olive oil, approximately 1 medium onion, sliced Butter, as desired 8 medium mushrooms, approximately, cut into smaller pieces 1 cup cut up cooked vegetables (I used asparagus) 1 large clove garlic, finely chopped Salt and freshly ground black pepper to taste Eggs Cut the potatoes and carrots into small pieces. Place them in a saucepan, cover with water and bring to a boil. Turn the heat down and simmer the vegetables for about 5-6 minutes or until tender. Drain and set aside. Heat 3 tablespoons of the olive oil in a sauté pan over medium heat. Add the onion and cook for 1-2 minutes. Add the potatoes and carrots and cook, stirring frequently, for 6-8 minutes, or until the potatoes are crispy, adding more olive oil and/or butter, as needed to prevent sticking. Add the mushrooms, vegetables and garlic and cook for another 3-4 minutes. Sprinkle with salt and pepper. In a separate pan, fry some eggs. Serve the hash with 1-2 eggs on top for each person. Makes 4 servings #vegetablehash #veggiehash #coronacuisine #quarantinecuisine #quarantinecuisines #meatlessmonday #pantrycuisine #vegetarian https://www.instagram.com/p/B_fyuANFZB_/?igshid=1xxtkz2hbh57s
