Vegetarian Hash

Another day at home during the pandemic, this time also getting hit by tropical storm Isaias. So had to whip up something with ingredients I happened to have readily available in my fridge/freezer/pantry. This is by no means fancy food and the picture even was an after thought, but I decided to post it anyways, as it actually tasted good to me. Hope this will inspire you to try different things with the ingredients you already have. The recipe easily adjusts to different veggies. This makes two servings.

INGREDIENTS:

1 Tbsp Extra Virgin Olive Oil

1 Small Red Bell Pepper, diced

1 Poblano Pepper, diced

1 Carrot, sliced

2 Chipotle Black Bean Veggie Burgers, thawed and cut into pieces

4 Scallions

1 Cup fresh Spinach, cut to pieces

1 tsp Paprika

Salt and freshly ground Pepper to taste

2 Eggs

STEPS:

Heat the olive oil in a non-stick skillet. Add peppers and carrots and saute for about 3 to 4 min. Add the Veggie Burger pieces and cook until the pieces get firm and start to get some color. Add the scallions, paprika, salt and pepper and cook for another 2 min. Finally add the spinach and cook another 1 to 2 min.

While the hash is cooking, in a separate skillet fry eggs to your liking, I make them over easy so that the yolk is still runny.

Serve the hast with a fried egg on top of each portion.

Some fresh herbs would also be a nice garnish but I didn’t feel like fighting the elements and getting some from my garden.

Enjoy!