Being honest here, this experiment was pretty much based around what I had in the fridge that needed using up. You'll need a good non stick pan for the potatoes not to stick a bit.
Veggie hash
Serves 2
Ingredients
3 potatoes, cubed
1 celery stick, sliced
1/2 courgette, sliced
2 small onions, roughly chopped
12-14 cherry tomatoes, halved
1/2 cup, finely chopped mushrooms
4 asparagus spears, sliced
good handful wild garlic, roughly chopped
1 sprig fresh thyme
2 tbsp oil
Salt and pepper to season.
Method
Heat the oil in a deep sided frying pan over a medium heat, add the onions, potatoes and thyme, stir to coat in oil then cover with a lid and turn down the heat. Cook covered for 10-15 minutes until potatoes soften.
Add all thee other ingredients excluding the wild garlic and asparagus, stir and cover again for a further 5 minutes.
Add the wild garlic and asparagus and season to taste. Stir and cover again for a final 5 minutes
Serve with whatever sauce or other condiments you fancy. I opted for a big dollop of homemade beetroot and chilli ketchup.
