Rainbow Hash

Don’t think that hash browns are strictly for breakfast – they make a great, easy lunch too! I love a colorful plate. Not only is it visually appealing but it is also good for your health. The more colorful the foods, usually the better the nutrients. For example, dark, leafy greens vs. pale greens (iceberg lettuce); dark, orange sweet potatoes vs. white potatoes, etc. They are sometimes hard to come by, but I occasionally find rainbow carrots or a variety of potatoes. In this recipe, I used some delicious purple potatoes I got from a local health food market – The Marketplace at the Joplin Greenhouse. They even offer pre-orders for organic produce at good prices. Check them out!!! This goes great with some sauerkraut and sliced kiwi for even more color! Makes 2 servings

rainbow potato hash

1 medium purple potato, peeled and diced
1 medium sweet potato, peeled and diced
1 large carrot, peeled and diced
2 cups kale or spinach, chopped
1/2 tsp minced garlic
1/2 tsp oregano
1/2 tsp basil
1 tsp sea salt
1/2 tsp black pepper
2 Tbsp coconut oil

In a large skillet, heat coconut oil. Add in potatoes, carrots, garlic, oregano, basil, salt and pepper. Cook over medium heat for about 15 minutes, stirring frequently. Add in kale or spinach and continue cooking for about 5 minutes or until vegetables are soft and starting to brown.


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