With spring here and summer just around the corner, people are often reaching for lighter, cooler fare like salads. Well, with spring in Minnesota come some downright chilly, dreary days! This hash, which combines two types of potatoes and some vitamin-rich peppers, was the perfect hearty comfort food I needed earlier this week on a cooler, gray day. Here’s how you can whip up a batch of your own! 🙂
2 potatoes, peeled and chopped
1 sweet potato
Salt and pepper
1 (14 oz.) turkey kielbasa, sliced
2 medium parsnips, peeled and chopped
1 onion, chopped
2 bell peppers (any color), diced
2 tsp. minced garlic
What to Do:
This recipe is essentially made up of several repetitive steps: cook a couple ingredients, set them aside so they don’t overcook. And repeat. 🙂
1. Heat a tablespoon or two of oil in a skillet, then add the 2 kinds of potatoes. Season with salt and pepper. Cook for 8-10 minutes or until done. Remove from skillet and set aside in a large bowl.
(At this point, if you wish to serve the hash over quinoa, start to boil water and cook the quinoa here.)
2. In skillet, add another tablespoon of oil and brown kielbasa for 5 minutes. Remove sausage from skillet and add to the bowl with potatoes.
3. Saute onion, peppers, and garlic for a few minutes until soft.
4. Combine all ingredients either in bowl or skillet to serve. Serve over quinoa if desired.
Inspired by and adapted from The Two Bite Club’s recipe.