Gather
2 carrots
2 stalks celery
1/2 onion
1 red bell pepper
1 poblano pepper
1-2 jalapenos
olive oil
4 cloves garlic, minced
8 new potatoes
10 mushrooms
Lawry’s seasoned salt
pepper
Go
1. Wash and dice vegetables.
2. Saute carrots, celery, onion and peppers until al dente. Add minced garlic.
3. Stir in potatoes and mushrooms. Season to taste.
4. Cook until potatoes are soft. Enjoy!
Optional: Top hash with a fried egg.
