Coronavirus (COVID-19): Important information from Sharp
Doctor's office
Enter your doctor's name to get office information.
Find labs in your network
Enter your primary care doctor's name to find labs in your network.
Find urgent care centers in your network
Enter your primary care doctor's name to find urgent care centers in your network.
Driving Directions
Update Information
Forgot Password

Please enter your e-mail address.

Sharp Health News

Vegetarian Italian hash (recipe)

Sept. 26, 2018

Vegetarian Italian hash (recipe)

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

Olive oil
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.

You might also like:

Choose the doctor who's right for you.

At Sharp, we make it easy to find an exceptional doctor — right where you live and work.

All Categories
Contact Sharp HealthCare
Call us


If this is a life- or limb-threatening emergency, please call 911 immediately.

Email us

Please do not use this form to convey personal or medical information.

How would you like to be contacted?
Date of birth

Find other numbers

View our phone directory

What's This?

These important numbers are located on your billing statement.

Find your Sharp Rees-Stealy account number

Find your Sharp Rees-Stealy account number

Find your Sharp hospital account number

Find your Sharp hospital account number

Find your SharpCare account number

Find your SharpCare account number
What's GDPR?

The General Data Protection Regulation (GDPR) governs the processing of personal information gathered from individuals while they are in the European Union (EU) and parts of the EEA (European Economic Area, which currently includes Iceland, Lichtenstein and Norway).

We are sorry, but we are unable to process hospital price estimates if you live or are travelling within the EU or affiliated nations.

To learn more, call us at 858-499-5901.

What's This?

Many surgery and procedure names sound similar. If possible, please provide the current procedure terminology (CPT) code, which can be found on the order from your doctor.

If you cannot provide the CPT code, please contact your doctor's office for the CPT or a detailed description of services.