This recipe is from Deborah Geering, local vegetarian food writer. She suggests it’s perfect with eggs and toast. Peppers are sort of “required” for hash, so if you don’t have any, run to your favorite local farmers market and pick some up. Any pepper will do – bell peppers, fancy Italian frying peppers … even hot peppers depending on how much heat you like.
Ingredients:
2 tablespoons olive oil 2 medium potatoes, cut into 1/2-inch pieces Salt and pepper to taste 1 large eggplant (or 2 medium), cut into 1/2-inch pieces, salted for 15 minutes and drained (peeled or not is up to you) 1 onion, chopped 2 red bell peppers, seeded and diced 1 clove garlic, chopped Salt and pepper
Preparation:
Heat oil in a large skillet over medium-high heat. Add potatoes; toss to coat with oil and season with salt and pepper. Cook, without turning, until lightly browned on one side; turn potatoes. Cook 2 more minutes, then push potatoes aside and add eggplant. Toss gently, then cook, without turning, until lightly browned on 1 side, about 2 minutes. Turn; add onion, bell pepper and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 to 5 minutes. Taste for seasoning.