Few things beat a hearty potato hash in the hard months of wintering. I often find myself reaching for my bag of potatoes and throwing together something simple and tasty, like a chunky hash.  This week, I paired this hash with a colorful Artichoke and Green Olive Salad, and it was near perfection in this first week of February. May you enjoy the tangy, smokyness of this dish!

Serves 4


Plenty of extra virgin olive oil
4-5 red potatoes, cut into chunks
1 small rutabaga, cut  into chunks
1 small daikon radish, cut into chunks
1 small red pepper, cut into chunks
1 yellow onion, diced
4 cloves of garlic, chopped
1 package of smoked tofu
A handful of spinach
To taste: sea salt, ground pepper, garlic powder, smoked paprika, ground cumin, ground sage, ground turmeric, seaweed flakes


In a large, high-sided skillet, heat several swirls of oil over medium heat. Add the potatoes, rutabaga, radish, red pepper, and onion. Sprinkle with plenty of salt, pepper, and garlic powder. Cook this down until the onions become transparent and the potato begins to brown nicely (20-25 minutes). Never hesitate to add more oil; I add it probably two more times to make the mixture nice and oily.

Toss in the garlic, tofu, and generous helpings of smoked paprika, cumin, sage. Go smaller with the turmeric and seaweed. You will notice that the caked veggies begin to brown faster, so stir attentively. Taste test after 5 minutes and cook to desire texture; re-season to perfection.

When perfect, toss in a handful of spinach, and turn off the meal; continue to stir until spinach wilts.


Let me know how you liked it!

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