Seitanic Hash

When I gave birth to my first child years ago, my mom came up to stay with us. She did a lot of cooking for us, and shared many of her recipes. We weren't vegan at the time, but I still have all of those recipes, recorded on cards and filed in my recipe box. The beauty of them all were their simplicity.

One dish she made was hash. Hamburger and diced potatoes and onions, simmered in gravy. I've made similar, but this time around I did things a little differently. This is also a good dish to use up any leftover pot roast, like the one I made here.

Seitanic Hash

Leftover seitan pot roast, diced
Two large potatoes, diced
3 carrots, diced
One onion, diced
1/2 t. fennel seed
1/2 t. salt
1/2 t. pepper

In a large skillet, sauté the pot roast, potatoes, carrots and onion until vegetables begin to soften. Add the seasonings and stir to mix well. Cover, reduce heat and simmer for about 30 minutes. Check occasionally to make sure nothing is sticking, and add a little water if necessary. Serve with slices of buttered bread. Enjoy!

Black Bean and Potato Hash

Skillet meals make life convenient. Like one pot meals, everything goes into one pot or pan and done. I like crockpots for the same reason. Plus, with the way my dishwasher sounds when it runs right now, the fewer dishes I use I figure the better.

Black Bean and Potato Hash

Potatoes - however many you want, probably about 2 per person, diced
One onion, diced
5 cloves garlic, diced
2 green bell peppers, diced
1 t. chili powder
1/2 t. cumin
1/2 t. oregano
One can black beans, drained

Add the potatoes, onion, garlic and bell peppers in a frying pan with a small amount of water. Bring to a boil, cover, reduce heat and simmer until potatoes are tender, around 30 minutes. Add the spices and black beans, stir well and cook until beans are heated through. Salt and pepper to taste. You can add some chopped cilantro, if you want. Serve. Enjoy!

As it cools, the sauce created darkens. Don't be put off by it. Once reheated, it remains tasty!