Everything and the Kitchen Sink Stovetop Hash

Hi everyone!  Happy Monday!  Today's recipe will hopefully give you some weeknight dinner inspiration.

Picture a typical hectic weeknight:  you kick off your shoes after a long, tiring day, wondering what to eat for dinner.  You pore through your fridge, seeing what odds and ends are in your fridge that you can transform into a tasty, wholesome dinner.  You don't find a ton, but you do find some building blocks:  veggies, a couple of servings of cooked meat, and cheese.  You're thinking that if you combine each of these food groups together, you'll have a balanced meal, but you're wondering how to do it in a way that is yummy.

Enter this stovetop hash.  This meal-in-a-pan will solve your problem of not knowing how to combine seemingly unrelated ingredients into a cohesive dish.

I want to briefly walk you through how I incorporate each of the aforementioned food groups into this simple meal.  I should preface this by saying that you can feel free to switch up the ingredients based on your cravings and what you have in your fridge; that's the beauty of this recipe (and hence the recipe title 😉)

1.  Veggies

Frozen Brussels sprouts, chopped baby carrots, and diced up leftover baked potatoes combine to form a trifecta of vegetable convenience.  They also compliment each other nicely; Brusells sprouts add pungency, carrots add sweetness, and baked potatoes make this dish a bit more toothy.  If you happen to have this side dish leftover, just throw them into your hash, adjusting the cooking time as needed.

2.  Meat

I would recommend using a breakfast meat for this recipe, as the flavors therein will mingle nicely with the rest of flavors in this hash.  I used ham when I made this hash, but bacon or sausage will work too.  Just make sure that the man you are using in the hashed is already cooked so as to not overcook the vegetables by having to cook the meat with them.

3.  Cheese

I love cheese and a sprinkling of it on each serving of this hash proves that it doesn't take much richness to take a meal from good to delicious 😋.  I like using a shredded cheese blend for this recipe as it melts nicely on top of the hash.

My sister and I developed this recipe together 😊.

That's all for now.  Don't forget to follow me on Instagram!  I look forward to posting again on Friday 😊.

Everything and the Kitchen Sink Stovetop Hash

• 14 oz. Brussels sprouts, halved and partially cooked
• 2 baked potatoes, cooled and diced into 1/2 inch cubes
• 8 oz. ham, diced
• 1 T. minced garlic
• 1.5 T. minced parsley
• 1.5 cups baby carrots, chopped and cooked
• Salt and pepper to taste
• Shredded cheese for topping

1.  In a sauté pan, sauté the ham and garlic until lightly browned.

2.  Add everything else except the cheese to the pan, cooking until everything is fully cooked and lightly browned.

3.  Enjoy, topping with shredded cheese and storing leftovers in the fridge for up to 3 days.