Mushroom and Vegetable Hash

Oct, 20, 2018

By Fredrica Syren:

In Sweden, there is a dish called pytt-i-panna which is usually made with leftover potatoes, onions and meat and is like a hash but you eat for lunch or dinner.  It’s the perfect leftover dish. I make my own plant based version of this especially when I have a couple of leftover cooked potatoes, vegetables going limp and some beans or mushrooms. If I have leftovers beans I will add those too for an extra hearty meal.








Pytt-i-panna (hash) serves 4

  • 2 cups of cooked potatoes, cubed
  • 1 1/2  tbsp. olive oil
  • 2 carrots, peeled and cubed
  • ½ yellow onion, minced
  • 1 cup red cabbage, diced
  • 1 cup smallbroccoli florets
  • 4 fresh mushrooms, diced
  • 1 pinch of garlic powder
  • 1 pinch of ground black pepper
  • 1 pinch of dried thyme
  • Salt to taste
  • 2 tbsp. sesame seeds

Preheat oven to F350

Steam broccoli and carrots until almost done. Drain.Heat oil on medium heat in a skillet. Sauté onion and mushrooms for 5 minutes. Add potatoes and cabbage. Sauté for another 5 minutes. Add cooked broccoli and carrots. Add garlic powder, ground pepper, thyme and salt. Put in oven for 15 minutes. Sprinkle sesame seeds over before serving. Serve with a leafy green salad.

October 22, 2018

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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