Veggie Hash

veggie hash
I literally threw together tonight’s meal. First of all, my brain was completely fried after almost 3 hours of IT exams. I never want to see another Excel spreadsheet in my life! Do you realize how many different formatting options there are to type the exact same word? What did we ever do without computers?!?! Secondly, after realizing that half the veggies in my fridge were on the verge of rotting (well it wasn’t quite that dramatic, but I did have a lot of produce to use up!) I decided to chop em’ and toss em’. And there you have it, vegetable hash…with a side of steak (which I just so happened to also have on hand, go figure!). Surprisingly, the vegetables were truly the star of this supper, the meat was almost like an after-thought. Well I suppose I did need the protein to replenish my mental capacity after all of today’s exertion! Listen to me ramble, I have even lost the ability to type my thoughts into coherent sentences. I better just get on with the recipe before I lose it completely!
veggie hash
 veggie hash
Ingredients:
– 1 portabello mushroom, cubed
– 5 mini eggplant, cubed
– 4 stems of kale, chopped
– 1 cob of corn, kernels removed
– 1/2 cup roasted turnip, cubed (left over from dinner last night )
– 1 tbsp. Sriracha hot sauce
– a couple squeezes of lemon juice (very scientific right?)
– salt and pepper to taste
– one sirloin steak medallion (this is the cut I had on hand, use whatever you like…you don’t even need to cook steak, you can make the veggie hash as a side dish to anything)
– 1 tsp. olive oil

– 1/4 cup vegetable broth

veggie hash
All this involves is chopping and cooking. Heat up a pan to cook the steak (if you are choosing this route), add the oil, season your meat and cook for 2-3 minutes per side. Remove and let rest. Add the vegetables that take the longest to cook first (start with the mushrooms, eggplant and turnip). Pour in the chicken stock to deglaze the bottom of the pan. Season with salt, pepper and Sriracha. Let everything simmer down, then add the kale and corn (and more salt and pepper if necessary). Once the kale has wilted, finish the works with however many “squeezes” of lemon you like. Please do yourself a favor and actually use a real lemon. The bottled stuff that is called “Real Lemon” juice just doesn’t do it justice. Eat up!
veggie hash
*If you aren’t including the steak, simply omit those steps from the recipe, follow everything else as is, heat up the pan, add the oil and you are set to saute (me and my alliterations again!)*

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