two 20 oz packages of Simply Potatoes with Onions (or another brand)
one 20 oz package frozen, chopped kale, collard greens, swiss chard or spinach
one 29 oz can of no salt, no sugar added petite diced tomatoes
Freeze dried or fresh Herbs (oregano, basil, thyme, dill, rosemary, marjoram, etc…; if you use dried herbs, you should add them with the potatoes so that the flavors have time to meld)
Optional: add leftover chopped meat or poultry or rinsed, canned beans or tofu
Optional (which is how we eat it): Serve the hash with a cooked egg atop of it
- In a large, shallow pan, on the stove top, put just enough olive oil to lightly coat the bottom of the pan. Add the diced potatoes and cook the potatoes until they are browned on all sides. To brown potatoes well, you need to let them just sit and cook. They will stick to the pan, but that’s what you want. That is how the crispy coating is formed. Just use your spatula to unstick the potatoes and turn them. Any browned crusty pieces which stick to the bottom of the pan will come up later when you add the greens and tomatoes.
- After the potatoes have browned, add the frozen chopped greens and cook through, stirring frequently, until the greens have thawed.
- Drain the canned tomatoes and add the tomatoes without the juice to the pan, along with herbs of choice, black pepper, onion powder and minced garlic, all to your taste liking. (I don’t add salt because the store bought potatoes have more than enough salt in them for the entire dish, but if you like things saltier, that’s your call.) Mix well and let the hash simmer, stirring every once and a while, for about five minutes until the browned crusty pieces have come off the bottom of the pan and mixed in with the hash.
- If adding the meat, do so now and cook just until everything is thoroughly warm.
- If eating as a vegetarian dish, serve as is. If eating it as we do, fry eggs hard or over-medium and place one on top of each serving of hash.