Veggie Hash with Eggs

Hash. Growing up this was something not exactly skillet hash browns and not exactly diced potatoes with veggies either. It was gross. There was simply not enough ketchup in the world to mask the flavor, the mush, the blandness. As an adult, a lover of veggies, and someone who doesn't want nor need meat in every meal, I was hoping against hopes this modern version Bean, Potato, & Veggie Vegan Hash was better than the dratted memories of hash as a kid.

Modifications Made:

I really despise measuring of quantities, especially at early hours of the morning. Instead of measurements, I used 1 potato per person, 1 whole zucchini, yellow squash, and red pepper each, and 1 box of mushrooms. Canned beans were left out all and replaced with two eggs each. Veggie pieces were cut into large chunks to retain some crunch and to help avoid mush and all were pan fried desperately in bacon grease and then tossed together at the end with fresh green onions, salt, and pepper.

Scaled for Likability: Good

Not really a vegan recipe with the usage of bacon grease and toppings of eggs but I have to admit it was way better than my memories of kid hash. Of course, the kid table counter part did not care for it as he is in the stage of life where if all meals served are not mac and cheese or hot dogs then meals are not worth eating. Next time, russet potatoes will be swapped for yellow gold potatoes and a green pepper will be added along with a dash of spice seasoning for some heat.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

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