I grew up eating hashes, but usually as a way to finish up any leftovers. My mother would store up all our uneaten food in small bowls in the fridge then, at some stage, retrieve the frying pan, heat it nicely and sauté all the various bits and pieces. Chopped steamed carrots, shredded chicken from the roast a night or two before, a few green beans or peas, and so on. At the same time, Mum would cook and mash the potatoes and when everything was cooked and hot she’d tip the lot into a bowl, mix it well with some salt and pepper and put it back into the frying pan to crispen.
They never seemed like a boring meal so we loved those hashes. Nowadays I don’t see them as just a meal for leftovers, I often make a hash from scratch because we love them so much. Besides, use white sweet potatoes and some large flakes of Omega-3 rich wild salmon in your hash and we’re talking nutrient density on your plate!
There’s no doubting that sweet potatoes make toothsome bases for hashes but they can be a little too sweet. That’s one reason why I like to add some bitter leaves, such as radicchio or watercress. The other is that something bitter makes a perfect digestive aid. They can take some getting used to though, so putting them into a hash is a great way to start. However there’s no denying Mother Nature’s own offering is a better source than the tinctures found on the store shelves. Those things invariably contain alcohol or other gut irritating ingredients. A bit ironic don’t you think, given they’re there to aid digestion?
Anyway, I’m pretty sure you need this recipe in your life just as much as we do. So make sure to hop on over to Autoimmune Wellness all for the details.