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vegetarian “trash” hash

  • Yield: 4 servings 1x


Units Scale
  • 4 medium red potatoes, unpeeled (21 ounces)
  • 2 1/2 tablespoons olive oil, divided
  • 1 teaspoon sea salt, divided
  • 2 cups packed leftover fresh non-starchy vegetable scraps
  • 2 large garlic cloves, minced
  • 1 teaspoon minced fresh rosemary
  • 1/4 teaspoon ground cayenne pepper, or to taste
  • 1 1/2 teaspoons raw apple cider vinegar


  1. Place the potatoes in a medium saucepan. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium and cook until just fork-tender, about 15 minutes. Drain, then chill overnight. (Do this in advance.)
  2. Dice the chilled potatoes into 1/2-inch cubes. Do not peel. (Makes about 3 1/2 cups.)
  3. Heat 2 tablespoons of the oil in a large (PFOA-free) nonstick skillet over medium. Add the potatoes and 1/4 teaspoon of the salt and cook while stirring occasionally until heated through, about 5 minutes. Add the remaining 1/2 tablespoon oil, leftover vegetables, garlic, rosemary, cayenne, and remaining 3/4 teaspoon salt, increase heat to medium-high, and cook while stirring occasionally until all vegetables are cooked through and potatoes are golden, about 10 minutes. (Hint: If vegetables stick to the skillet, it’s okay to drizzle in a little more olive oil.) Stir in the vinegar.
  4. Serve as a side dish. Pair with a protein-rich entrée, like scrambled organic tofu or sunny-side-up eggs.


Per serving: 230 calories, 9g total fat, 1.5 g saturated fat, 0g trans fat, 0mg cholesterol, 600mg sodium, 34g total carbohydrate, 4g dietary fiber, 4g sugars, 4g protein


  • Serving Size: 1 cup