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Humble Hash


This inviting hash, with its rainbow of ingredients, goes well with any meal, morning or night. When every color of the rainbow is present in a meal, we can be assured that all the major nutrients are represented. Try this hash for a tastier version of the multivitamin.


3 tbsp
olive oil
sweet yellow onion, finely chopped
4 clove
garlic, minced
1⁄2 lb
Peruvian blue potatoes, diced
1⁄2 lb
Yukon gold potatoes, diced
1⁄2 lb
garnet yams, diced
portabella mushroom, diced
2 cup
kale, chopped into bite-size pieces
red bell pepper, diced
2 tsp
sea salt
2 tsp
red pepper flakes
1 cup
fresh salsa (optional)
1⁄2 cup
sour cream (optional)


Bring a large skillet up to medium temperature. Add the olive oil, onions and garlic to the skillet. Cook for 3 minutes, until onions become translucent.

Add potatoes, stir and cook for 8 minutes. Add the diced mushroom and cook for 5 more minutes, the potatoes should be approaching tender. Stir in the kale, bell pepper and seasonings, cook for 3 to 5 minutes. Check a potato piece for tenderness; you may need to cook the hash for a few more minutes. When the potatoes are tender, the hash is done.

Garnish with salsa and sour cream if using.

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A stylized plate and silverware.
SourceRecipe reprinted with permission from: Bastyr Student Nutrition Association. Copyright 2007, Sherrill Smith Collins, original recipe.
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes