Northern White Hash
This has to be one of the easiest, most succulent meals I've made in a long time & I think you're going to love it!
It's a mix of potatoes, greens (I used kale here, but you could use chard or collards if you like) and beans. It's deceivingly simple to make and packs a nice little bit of heat. Sounds like something overly simple, but when you source your ingredients from local farms (in this case Riverbend Gardends) you can more fully appreciate the flavors each ingredient brings to the dish when it isn't over crowded by sauces, spices or each other.
So when in doubt, keep it simple.
I like to make this recipe for friends at impromptu gatherings because everyone loves it and the one-pan prep is really easy to clean up.
P.S. This also warms up well. In the morning with a fried egg, it's divine!
Note: You can add an egg on top of this to make it more like a north american breakfast, but I like it without the egg just the same.
wheat free, meat free, egg free, soy free
MAKES 2 PORTIONS
4 fist sized potatoes
1/2 C chopped onion
4 cloves of garlic, chopped
1 14 oz can of great northern white beans
2 T coconut oil
1 T olive oil
2 C kale, chopped
1/2 T chili flakes
Salt & pepper
20 MINS PAN FRY
First, place 1 tbs of coconut oil in a large frying pan
Then, dice your potatoes & onion.
Then, add your potato in one layer. Fry until golden on one side.
Add 1 more tbs of coconut oil.
Then add in your onions & garlic. Give it a good stir.
Once it has become quite fragrant, add white beans and the olive oil (or butter). Stir again.
Add kale on top of everything, when the kale has steamed the dish is ready.
Optional: top with fresh parsley for an extra touch of green goodness!