Little Women: Breakfast Skillet Hash

Little Women: Recipe #8

One dish that is mentioned consistently throughout the book (parts one and two), is hash. Hannah makes it, Meg makes it, and it seems like a fairly easy and cheap breakfast to quickly whip up. They are likely referring to corned beef hash, but as vegans we can make do with potatoes! I guess I could have made “corned beef” out of seitan or tofu and seasoned it accordingly, but this potato hash is delicious as-is, and I actually make it all the time! Served with some nice vegan breakfast sausage or tofu scramble and toast, it completes a hearty breakfast that will keep you going all day long.

Ingredients:

For the oven 1/2:

• 1 large sweet potato, peeled and cubed

• 3 medium-sized russet potatoes, scrubbed and cubed (I leave the skin on for maximum nutrients!)

• 1/4 cup olive oil

• 1 handful fresh thyme sprigs (+ a few left out for garnish at the end)

• Salt and pepper to taste

  For the Skillet 1/2:

• 1 large onion, diced

• 6 cloves garlic, minced

• 1 Tbsp olive oil

• Salt and pepper to taste (I also used seasoned salt - adjust amount to your taste)

Instructions:

1. Preheat oven to 450 degrees Fahrenheit

2. Place sweet potatoes and russet potatoes in an oven safe casserole dish/pan and drizzle with 1/4 cup olive oil. Fold in the thyme sprigs (see photo).

3. Bake for 40 min, stirring every 20 min to prevent too much sticking.

4. When potatoes have about 10 min left to bake, heat 2 Tbsp olive oil in a large skillet.

5. Add onions and garlic and saute until soft.

6. When potatoes are done and crispy to your liking, carefully remove thyme sprigs with tongs, and add potato mixture to skillet.

7. Stir potato mixture together with onion garlic mixture until fully combined. Cook for about 5 more minutes and season with salt and pepper, to taste.

8. Serve with ketchup or as is!

9. Enjoy!