Spicy Eggplant, Potato, Carrot Hash

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Well, I’m back to my usual something from nothing tricks. The way I usually cook. Just pulling items out, in whatever quantities I have and figuring things out as I go. No real plan. Only agenda is to feed my hunger. When I’m in this mode, I don’t measure. But because I love you, I cut up whatever ingredients I took out and measured each one. This way you would have approximate amounts as a guide. For those of you who don’t necessarily need to follow a recipe for amounts, have fun. For those who usually use follow a recipe to a T, I encourage you to use your taste buds as a guide for judgement on approximating amounts. Look into a pot and say, I think that is enough onions, or carrots, or whatever. Once you get a feel for it, you will feel empowered. But, if you like sticking to a recipe, that’s cool, too.

AND as usual, the impetus for this creation emerged when I remembered buying white eggplant, but neglected to make it during the week. Panic struck when I wondered if I waited too long. Then relief filled my heart when I saw they were still in good shape. And so the story began; out came the eggplant, and with the fridge door swung wide open I started pulling ones item out at a time, looking through the drawers and shelves, and cupboards to see what else might be available.

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Here’s what I came up with. After I pulled everything out and chopped it up, I would have just starting cooking. But as promised, I measured it all for you. I very much appreciate that you take the time to read and try these recipes so I want to make experimenting easy and fun.

ingredients

  • White eggplant (4 c cubed)

  • Heirloom carrots (2 c cubed)

  • Long hot peppers (1/2 c sliced)

  • Red onions (2.5 c sliced)

  • Idaho Potatoes (4 c cubed)

(You will need 3/4c oil, salt and pepper to taste.)

When I saw this pile of gorgeous veg, I immediately thought HASH. No, not the kind you smoke; the yummy, crispy kind you usually have with eggs. Only I planned on making it as a side dish for dinner.

Since each of these ingredients takes different cooking times, my approach was to cook each separately and then bring them all together at the end. While I was cooking my mind kept ping ponging thoughts on whether this would need a salsa. There was mint, parsley and cilantro standing by in the fridge. It got me thinking about making a chimichurri style dressing to brighten the whole thing up in the end.

Salsa Ingredients

1/4 c fresh mint leaves
1/3 c Olive Oil (you can use less if you want it less liquidy)
1 large garlic clove
1 T, shallot, minced (optional)
1/2 t lemon zest
squeeze of lemon juice
Salt, preferably coarse

I use a mortar and pestle but you can also use a mini blender to combine the ingredients.

Here’s how this something from nothing adventure turned out.

 The salsa line up.

The salsa line up.

Instructions

  1. Cut and slice all the ingredients as noted above.

 Heirloom carrots. Yellow and purple gorgeous chunks.

Heirloom carrots. Yellow and purple gorgeous chunks.

 What a beautiful array of potatoes, onions, spicy peppers, white eggplant. Ready and willing.

What a beautiful array of potatoes, onions, spicy peppers, white eggplant. Ready and willing.

2. Start with the potatoes first because they will take the longest. Add them into a hot cast iron skillet with 1/4 c oil, add salt and pepper. Then turn the heat to medium low. Once they are crispy on the outside and tender in the middle, remove them and set aside.

 Nice bite sized chunks.

Nice bite sized chunks.

 Is there anything more satisfying than crispy potatoes? I think not.

Is there anything more satisfying than crispy potatoes? I think not.

3. In the same pan, add 1/4 c oil, then add the eggplant and half the sliced onions, salt and pepper. Cook until they have a nice crust. Remove and set aside.

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 Get a good sear so the eggplant don’t get mushy. You want a nice bite to them.

Get a good sear so the eggplant don’t get mushy. You want a nice bite to them.

4. In the same pan, add 1/4 c oil, carrots, remainder of the onions and peppers. Cook until done.

 Look at how bright and vibrant this looks.

Look at how bright and vibrant this looks.

 Cook until the vegetables are softened and nicely caramelized.

Cook until the vegetables are softened and nicely caramelized.

5. Add everything back in the pan and cook until all the flavors meld together.

 Add everything together to combine and let the flavors marry.

Add everything together to combine and let the flavors marry.

6. Make the Chimichurri style salsa by smashing garlic, cilantro, salt in a mortar and pestle (or a mini blender). Add some lemon zest and juice and oil and whisk together.

 The salt and pepper act as a abrasive to mince the mint.

The salt and pepper act as a abrasive to mince the mint.

 Lemon zest brightens and makes all the ingredients sing.

Lemon zest brightens and makes all the ingredients sing.

 I made my salsa more on the liquidy side so I could drizzle it on. You can add as much or as little oil as you desire.

I made my salsa more on the liquidy side so I could drizzle it on. You can add as much or as little oil as you desire.

 A medley of robust flavors.

A medley of robust flavors.

The combo of the vegetables was quite tasty. The zesty salsa only amped up all the flavors. I ate it for lunch, dinner, and I might have even had a little for breakfast, too. I even added some broccolini to it.

 With some sautéd broccolini, this made a tasty lunch dish.

With some sautéd broccolini, this made a tasty lunch dish.

Other uses:

  • Put this combo instead an omelette, or just scramble it into eggs

  • Grilled flank steak or shrimp and serve it fajita style

  • Smash it together, form patties and sear them into little pancakes

    I leave the rest of the serving ideas to your imagination. What’s in your fridge this weekend? Go explore!