Ingredients
Scale
- 1 Tablespoon grass-fed butter (or olive oil)
- 1 medium golden potato, cut into small chunks
- 4 oz. baby bella mushrooms, sliced/roughly chopped
- 1/3 cup chopped sweet onion
- 1 cup frozen broccoli florets
- Red Robin Seasoning (or your favorite seasoned salt), Trader Joe’s 21 Seasoning Salute and freshly ground pepper
- Optional: cheese and/or egg(s)
Instructions
- Heat a small nonstick frying pan over medium heat. Add the butter and as soon as it is all melted and bubbly, use a spatula to coat the bottom of the pan.Add the potatoes, stir, then cover and cook until the potatoes are browned on the bottom. Stir, then cover and cook a while longer until the potatoes are fork-tender, checking the potatoes occasionally and stirring as needed.
- Stir, then add the mushrooms and onions, sprinkle generously with the seasonings, then stir again, cover and cook until the mushrooms and the onions are tender, uncovering to stir every few minutes.
- While the potatoes and mushrooms are cooking, put the broccoli in a bowl and microwave for about 1 minute or until the broccoli is mostly thawed. Chop the broccoli roughly, then stir into the potato/mushroom mixture. Sprinkle again with seasonings and continue to saute just until the broccoli is hot and crisp/tender.
- If desired, melt cheese on the hash and top with your favorite style of egg. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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