BARBECUE VEGGIE HASH
Cut precooked potatoes sauteed with onion and garlic till charred. Mixed with sweet petite peas and cut green beans, then tossed with an orange marmalade barbecue sauce!
Makes 7 cups
9 russet potatoes (the kind that come in 5-10 lb. bags), washed, placed in a large pot with water to cover by 2 inches, boiled till fork-tender, drained, and when warm enough to handle, cut into 1/2 inch cubes (do not peel)
3/4 c. ketchup
1/4 c. prepared yellow mustard
1/3 c. orange marmalade (I used Smucker’s brand)
2 T. blackstrap molasses
1 T. brown sugar
2 T. Balsamic vinegar
2 t. liquid smoke
1/2 t. garlic powder
1/2 t. onion powder
1/4 t. red cayenne pepper
1/2 t. salt or to taste
Combine all ingredients in bowl. Stir to mix well. Set aside.
3 T. vegetable oil
8 oz. bag froz. BIRDS EYE Recipe Ready Chopped Onions & Garlic ( or 1 c. chopped fresh onion and 4 garlic cloves finely chopped)
1 t. salt
1 t. onion powder
1 t. garlic powder
freshly ground black pepper
1 c. froz. petite peas, thawed
1 c. froz. cut green beans, thawed
thinly sliced fresh basil for garnish (optional)
In extra large skillet, over medium-high heat, melt oil. Add bag of onion/garlic, or fresh onion and garlic. Stir well. If using the frozen, cook till all liquid evaporates; if using fresh, cook till translucent and soft.
Add potato cubes all at once. Add salt, onion and garlic powders, and a little freshly ground black pepper. Stir well to coat thoroughly with oil, then let set over the heat, without stirring, till parts of the bottom layer char.
Flip potatoes over, while scraping bottom of skillet with pancake turner, to loosen the char. Cook that side, then flip again in the same way till the potatoes are as charred as you like.
Reduce heat to medium. Add peas and green beans. Flip repeatedly to evenly distribute. Cook till veggies are very hot.
Pour barbecue sauce over potatoes, flipping again repeatedly till all surfaces are coated, and cook again all contents are very hot.
To serve: Either serve family style sprinkled with cut fresh basil; or for individual servings, spoon mixture into small custard cup or other type cup, firmly pack, then invert onto serving plate. Tap bottom, lift off cup, garnish with fresh basil and serve.
Notes: This hash will make a grand entrance for that special brunch you’re planning. Want hash for supper? This will be all you’ll need.
Why peel the potatoes if you don’t have to? The peels are clean from the washing and the boiling, they’re thin, and add good texture plus more nutritional value to the dish.
Leftovers taste good the next day, even cold!
Variation: You can mix the barbecue sauce into the hash; or serve the hash with the barbecue sauce served alongside on the plate. Maybe one time try it one way, and the next time the other way!