Hash is traditionally a dish consisting of chopped meat, potatoes and onions. While it is quick and filling, it isn’t the most healthful dish. So to make it closer to something I would eat on a consistent basis, I added kohlrabi plus the kohlrabi greens. You don’t have to stop there though – you could also add turnips, peppers, carrots or other root vegetables while playing with other types of greens. Spices, like cumin or chile powder, would be nice too.
Think of this recipe as a starting point. Then let us know how you made it your own!
makes 2-3 servings
- 1-2 tablespoons vegetable oil
- 1 large onion, diced
- 3 small to medium kohlrabi, leaves removed, destemmed and chopped, and the bulb peeled and cut into 1/2″ dice
- 2 medium red potatoes, cut into 1/2″ dice
- 2 medium garlic cloves, minced
- For serving: a fried egg, scallions or chives, hot sauce
- Heat oil in a 12″ skillet over medium heat until shimmering. Add the onion, salt and pepper to taste, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the kohlrabi bulb and potatoes, stir to combine, reduce heat to medium-low and cover. Cook, stirring every few minutes, until the potatoes and kohlrabi are cooked through and brown (add a couple tablespoons of water to the pan if they are browning too quickly or to release browned bits from the bottom), about 10 minutes. Remove lid, add the kohlrabi greens and stir until wilted, about 3 minutes. Add the garlic and cook for an additional minute. Remove from heat and top with egg, scallions/chives and/or hot sauce.
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