Family-style veggie hash recipe
When we have a big group of people to feed, a hash is often an easy crowd-pleaser because you can adjust the ingredients to anyone’s dietary specifications and, no matter what you put in it, it always turns out delicious. We added the pancakes mostly for fun, and they make great climbing fuel. You really can’t have a bad day if you’ve had pancakes for breakfast.
We are currently in Joe’s Valley, Utah—one of our absolute favorite places to camp. One can let go of all the usual worries—groceries are cheap, water and camping are free, and there’s no cell reception at camp. Oh, and did I mention that there’s scores of beautiful sandstone boulders literally roadside? Hello, perfect getaway.
Of note, I have Celiac Disease so our meals are always gluten-free. Also, we cook practically everything on our well-seasoned cast iron pan.
Veggie hash ingredients
- 2 sweet potatoes, 1 Russet potato (or any combination of yam & potato)
- Bacon (or other cooking fat, such as coconut oil)
- Veggies (we used zucchini, spinach, peppers, onion & tomatoes—but you can use whatever you’ve got!)
- Herbs & spices to taste (we used rosemary, crushed red pepper flakes, salt & pepper)
- Vegetable oil
- 2-3 eggs per person
- Prep the potatoes to get rid of excess moisture so you don’t end up with hash mush (we cooked them wrapped in a double layer of aluminum foil at the camp fire the night before, but popping them in the microwave or toaster oven before frying them works well, too).
- Fry the bacon (skip this step if you are using coconut oil). Pour the extra fat into a container to use later. Enjoy the bacon. Or, save it to throw in the hash … if you can!
- Cut up the potatoes & vegetables into similarly sized cubes.
- Start frying! First the onions, then the veggies, then the potatoes. Lastly, add the eggs when all the ingredients are close to cooked.
- Bob’s Red Mill gluten-free pancake mix
- Almond Milk
- Vegetable oil
- 1 egg
- ½ cup chia seeds
- ¼ cup flax meal
- 1 thinly sliced banana
- Vanilla extract
- Follow the instructions on the mix—Bob’s has you add an egg, vegetable oil & milk.
- Stir, stir, stir.
- I personally like my pancakes pretty thin, so I usually add extra milk (splash by splash, don’t overdo it!) until I get the right consistency.
- Mix in chia seeds, flax meal, banana, cinnamon & vanilla.
The chia seeds & flax meal give these pancakes an extra nutritional power punch of fiber, protein, and healthy fat to start your day right.
- Heat up your frying pan (or, better yet, griddle). If you have leftover bacon grease, use that to fry these babies up. Otherwise, coconut oil works great.
It’s officially Joe’s Valley seasons y’all! For all the information you need on life in Joe’s Valley, Utah check out our essential guide.