A hash is often associated with a sausage breakfast dish, but the word originates from the French term for “chop.” This vegetarian take on Italian hash from Dr. Sabrina Falquier, an internal medicine doctor with Sharp Rees-Stealy, is versatile, flavorful and heart-healthy.
Vegetarian Italian Hash
Serve alone or tossed with whole-wheat pasta or farro, or add to quesadillas or eggs.
Yields 4 servings
1/2 medium-sized cauliflower, roughly diced
6 sun-dried tomatoes or 2 red bell peppers, diced
3 cloves garlic, minced or thinly sliced
1 cup mushrooms (any kind), diced
1 bunch or 6-ounce bag of spinach (de-stem any large leaves)
1 pinch red pepper flakes, to taste (optional)
Salt and pepper, to taste
Grated pecorino Romano or Parmigiano-Reggiano cheese, to serve (optional)
Nutritional yeast, to serve (plant-based option)
Wash and prepare fresh vegetables as directed above. If using dry sun-dried tomatoes, rehydrate them by placing in a heatproof bowl and completely covering them with boiling water. Let sit for 30 minutes until soft. Drain and pat dry.
In a large sauté pan over medium heat, drizzle enough olive oil to thinly coat bottom of the pan. Once heated, add cauliflower, sprinkle with salt and sauté for 3 to 5 minutes, stirring occasionally until there are browned bits at bottom of the pan.
Add about 1 to 2 teaspoons of olive oil to the pan and heat until translucent, then add garlic. Sauté for 2 to 3 minutes until garlic is aromatic. Add mushrooms and bell peppers (if using) to pan for 3 to 5 more minutes. Once cauliflower is fork-tender, add spinach and sun-dried tomatoes (if using). Heat 1 to 3 minutes, until spinach is wilted. Season with salt and pepper. Add red pepper flakes (optional; a little goes a long way).
Remove from heat. Top with grated cheese or nutritional yeast. Serve and enjoy.