Spiced up Veggie hash
Hash browns..this name does not convey me anything.It is shredded potato dish,commonly served with breakfast.If it is cut in cubes,it is sold as ‘country’ hash browns.So for my breakfast for dinner meal,I thought to dress up the ‘country hash brown’ in Indian way.I did just that.I used Yellow bell pepper,peas and tomato to spice up the key ingredient potatoes.
Now with ‘peas’ I was taking a huge risk.I am the only person in our house who love ‘peas’ and I get the impression that ‘peas’ are not very well liked here,I mean really not liked..Only logical reason I can think of is because they never tasted my mom’s ‘Ghughani’,best made with fresh peas and eaten along with puffy rice as evening snack.Best snack ever..I always remember ‘peas’ like that and it is one of my beloved vegetable,I use it in many different ways, in many different dish.
So even though,tonight,my daughter totally refused to eat this.My son picked up the potatoes mostly and peas here and there and my sweet husband ate it all,despite the fact that he didn’t like them,I will keep preparing them/sneak it, time to time because i love it in every form and i know it doesn’t hurt for them to eat it.
- Browning the veggies in steps, add much more in depth flavor.Onions are almost always saute first until brown and translucent. Vegetable which takes longer to cook is added first then follows the vegetable next in line, hard/soft wise.
- I used frozen peas and thawed it before using it.You can use canned too.For me,fresh peas taste so much better.
- You can totally make this dish just with peas,that’s how my mom usually prepared it for snack for us.I added peas to potatoes to make it little more apt for meal.