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I’m a person who loves breakfast and brunch food and could easily eat that all day long. Vegetable hash is a known breakfast food here in the USA but in Sweden where I come from it more known as a lunch food and is called pytt-i-panna (small things in a pan). Hash is an easy dish to make and use vegetable that are on its last leg and it’s an easy one to add lots of vegetables which for us who grow food in a garden is a plus.

  • 3 tbsp. olive oil
  • 1 tbsp. butter
  • 1 pound potatoes, peeled and diced
  • 2 cups of black or kidney beans
  • 1 shallot, minced
  • 2 tsp garlic powder
  • 1 small rutabaga, peeled and diced
  • Salt and pepper to taste
  • 1 cup chopped kale

Mix potatoes, onion, oil, shallot, rutabaga, salt and pepper in a bowl until everything is coated. Cook in a large skillet on medium heat. Stir carefully to make sure not to end up with much. Cook until vegetables are soft. Right before they are done, add kale and fold in and cook for another 5 minutes.

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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