We’ve all been there: the crisper drawer overflowing, the potatoes looking like they came from the upside down, mealtime rapidly approaching and you forgot to thaw meat again. I present to you: the Everything-But-The-Kitchen Sink Hash.
This is probably my favourite recipe I’ve come up with. It’s so versatile, comforting, and delicious, every time. Don’t let the recipe limit you. It’s really just a guide. One that I had a hard time making, at that!
The formula is the same every time: veggies and starches, herbs and spices, and cheese. But I’ve never made it the same way twice. Most of the time I throw in some type of squash. The herb blend is different every time. I use whatever cheese I have on hand. If I have a protein, I’ll throw it on the side or chop it up and mix it in. It’s a great dish to use up excess produce.
For the hash you see in the photos, I used creamer potatoes, carrots that were starting to go soft, sweet potatoes, beets, and honeynut squash (it was on sale). For the cheese blend, I threw in some chopped up cheddar and smoked gouda.
A Dish for Every Occasion:
The beauty of the Everything But the Kitchen Sink Hash is its adaptability. Enjoy it for a hearty breakfast, a light lunch, or a comforting dinner. Serve it with protein for a complete meal, or enjoy it as a side dish.
The Base:
This dish starts with a foundation of hearty, wholesome goodness. Dice up your favorite root vegetables like potatoes, sweet potatoes, carrots, and squash. Throw in some bell peppers for extra color and sweetness.
The Flavour:
Forget bland hashes! Our homemade herb blend is where the magic happens. Dill weed adds a subtle freshness, while garlic powder, onion powder, and onion salt bring savory depth. Oregano and parsley offer herbaceous notes, and rosemary infuses a woodsy aroma. Don’t forget freshly ground pepper and sea salt for that essential taste boost.
The Comfort:
And now, for the cheese lovers’ moment – pile on your favorite cheese! Cheddar, gouda, or a blend of your choice brings everything together for the ultimate comfort food. Remember, more cheese is always a good idea.
Topping it Off:
Finish your masterpiece with a flourish! Green onions and chives offer a fresh pop, while Everything But the Bagel seasoning adds a delightfully salty crunch.
Beyond the Basics:
This is where the “everything but the kitchen sink” part comes in. Got leftover protein lying around? Chopped bacon, sausage, or Christmas ham leftovers can add a protein punch. Feeling adventurous? Throw in smoked paprika, vibrant beets, or different types of squash to change the flavour profile.
Embrace the Chaos:
This “recipe” is more of a guide, a springboard for your culinary creativity. Don’t be afraid to break the rules and experiment! Here are some tips to get you started:
- Experiment with different herb blends, spices, and cheeses. Smoked paprika for a kick, fresh dill for a zing, or a creamy goat cheese topping – the possibilities are endless.
- Prep smarter, not harder: Use a food processor for faster ingredient chopping
- Protein pairing perfection: Serve your hash with your favorite protein on the side for a complete meal. Bacon, sausage, or leftover ham are delicious options.
- Let your creativity flow: This recipe is all about using up what you have and exploring unique flavor combinations. Don’t be afraid to get creative!
Remember, there are no hard and fast rules. This is your dish. So, grab your spatula, raid your pantry, and get creative! You might just discover your new favorite way to fight food waste and celebrate the joy of cooking.
Don’t forget to share your unique hash creations in the comments below! I can’t wait to see what you come up with.
Everything But the Kitchen Sink Hash
Ingredients
- 1 tbsp Fat olive oil, coconut oil, bacon grease, etc
- 1 Sweet Onion
- 2 Potatoes or a handful of creamer potatoes, as pictured
- 1/2 Butternut Squash honeynut or sweet potatoes also work great
- 3 Carrots
- 2 Bell Peppers
- Cheese as much as your heart desires
Herb + Spice Blend
- 1 tsp Dill Weed
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Onion Salt
- 1 tsp Oregano
- 1 tsp Parsley
- 1/2 tsp Pepper Freshly Ground
- 1/2 tsp Rosemary
- 1 tsp Sea Salt
- 1/2 tsp Thyme
Instructions
- Start by warming a large pan over medium heat.
- While your pan is heating, dice a sweet onion.
- Add a drizzle of olive oil or a dollop of bacon grease or coconut oil. When the fat is hot ( a drop of water sizzles in the pan), add your onions and reduce heat to medium low.
- Cook onions, stirring occasionally, until they are soft and translucent and beginning to caramelize.
- Meanwhile, cut the rest of your ingredients into bite-sized pieces. You can also use a food processor for this. It will make this step so much faster, but the end result will be uglier. It tastes the same.
- Add the diced ingredients to the pan and stir.
- While everything is cooking, mix all your spices together in an airtight container. You won't use all of it today.
- Sprinkle over your spice blend, to taste. I probably use between one and two tablespoons. Stir again.
- Cover the pan with a lid and reduce heat to low. Cook for about 10 minutes, until everything is fork tender.
- Turn off the heat and add your cheese to the pan. Cover with a lid again to allow the cheese to melt.
- Stir, and serve warm!
Notes
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