Tri-Color Hash

Nancy Olah

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 3 to 4 people

Cuisine: American

2-3 medium russet potatoes peeled and cut into 1/2-inch pieces
2 organic carrots peeled and chopped into 1/2-inch pieces
1 tablespoon chipotle olive oil
1/2 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
1/4 teaspoon dried thyme
1/2 teaspoon sea salt
2 tablespoons fresh Italian parsley finely chopped
2 scallions white parts only, thinly sliced
Sea salt and freshly ground black pepper

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.
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.
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.
Sprinkle on the fresh parsley and the scallions, taste and correct seasonings, adding a bit more salt and freshly ground pepper if needed.