Another Meatless Monday is ready for the record books. I have to say I rather like the challenge and subsequent creativity that this little experiment is providing. As a money-saving and health enhancing exercise it is good for Mama D’s Kitchen. 
This week’s adventure was Vegetable Hash. I must give a good bit of the inspiration to a recipe I found in Cooking Light Magazine. While the ingredients were basically the same, I took a few liberties with quantities and techniques. I added “Toads in the Hole” to my version. This is the odd name that I use to describe a slice of bread with a hole cut out of the middle in which an egg is cooked to perfection or however the eater likes it. This was a staple when my kids were growing up. It was quick, easy, and could be eaten out of hand and on the run since mornings were not always pleasant in Mama D’s house.
So the “hole” my “toads” occupied this time, was a big pan of sautéed vegetables. Red potatoes and sweet onions gave it hash credibility. Zucchini, yellow squash, and green beans gave it summer freshness.
Added color and a spark of flavor was provided by Roma tomatoes, parsley and green onions. The eggs, of course need no introduction.
An added flavor component was “Herbs de Provence”. This is a dried herb blend that includes flavors that run the gambit from savory and marjoram to fennel and lavender. My blend smelled woodsy and a little sweet and when used in the correct measure gave an interesting depth of flavor. My word to the wise is add this a little at a time. In moderation it is interesting and pleasant, but too much and it becomes an ill-mannered Frenchman.
My Recipe Notes: I kept this on the light side using only 2 teaspoons of olive oil. My trusty box of good chicken stock added a little moistness as needed. A non-stick fry pan gave the eggs a fighting chance to come out intact. A lid was crucial to allowing the eggs to cook properly and insure the vegetables were tender crisp. Finally, I used a mixture of shredded Romano cheese and crumbled Feta to garnish the dish. Any hard or crumbly cheese would work. Go with whatever you’ve got on hand. This could probably serve four people, but they’d be raiding the refrigerator before bedtime, so it served the two of us lavishly, but still without guilt.
This rated 5 stars on the “Dear Husband Scale” so it will be making future appearances. Vegetable Hash could wander into Fall and Winter Meatless Mondays with a change of seasonal veggies and seasonings. Hope you’ll give this a try, and as always make it your own. Love, Mama D
- 1-1/2 Cup Potatoes Chopped
- 1 Cup Onion Chopped
- 1+ Tsp. Herbs de Provence More or less to taste
- 1/4 Cup Vegetable or Chicken Stock More or less as needed
- 1 Cup Green Beans Cut in 2 inch pieces
- 1 Cup Zucchini Chopped
- 1 Cup Yellow Squash Chopped
- 1 Cup Tomatoes Seeded and chopped
- 1/4 Cup Parsley Finely chopped
- 1 Green Onion Minced
- 4 Eggs
- 2 Tblsp. Hard or Crumbly Cheese For garnish
- Kosher Salt and Pepper To taste
- Heat a large skillet and add the olive oil. Add the potatoes and onions to the pan. Sprinkle the herbs de provence on top and cook with out stirring for 5 minutes. As you are cooking the vegetables add the chicken stock as needed to keep things moving.
- Stir the potatoes and onions. Add the green beans and cook for another 3 minutes. stirring occasionally. Add the squashes and cook for 2 minutes or so.
- Add the tomatoes, parsley and green onion to the pan and cook for several minutes.
- Using a spatula, make four holes in the vegetable mixture. Break one egg into each of the holes. Cover and cook for 2 -4 minutes depending on how hard or soft you like your eggs.
- Carefully scoop out the hash into shallow bowls. Top with the grated cheese
