Cooking for Luv: Vegetarian + Vegan Recipes
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Hippie Hash


01 Apr Hippie Hash

Hippie Hash

Yield: 4 Servings

Cook Time: 40 minutes

While in college at The University of Michigan in Ann Arbor, the Fleetwood Diner (“The Hippest Little Diner in Michigan”) was our go-to Sunday morning tradition to help cure our inevitable hangovers. Every single time, I ordered their incredible Hippie Hash- a griddle combo of hash browns, tomatoes, onions, mushrooms, and broccoli topped with a generous portion of feta. The addition of feta to hash browns was a life altering food discovery for me, and to this day whenever I end up out for breakfast I make a special request for feta on top of whatever hash the restaurant offers. When at home, I whip up this slightly more refined version of Fleetwood’s college student favorite.



My recipe calls for using one frying pan or griddle to cook (most of) the veggies in steps, so it’s not exactly a breakfast in a hurry recipe. I do this for a couple of reasons: 1. In order to get good caramelization on the vegetables in a single pan you would need an extremely large cooking surface so as to not crowd all the veggies (crowding = steaming instead of sautéing) 2. I really hate doing dishes, and we’re already using one pot for boiling, a bowl for mixing, and one pan for cooking the potatoes… so I’d rather not create more scrubbing  for myself by adding a pan for each vegetable. If neither of these things bother you, you could cut down the cook time by sautéing all the vegetables together or using several pans at the same time. Personally I think it’s worth the extra time to make it perfect and save the extra cleanup!



2 Pounds Waxy Potatoes, scrubbed and cut into ½ inch pieces (do not use russet or idaho, they will fall apart, I like to use a colorful mix of Yukon Golds, Reds, and Purple Potatoes)

1 10 Ounce Container of Grape Tomatoes, whole

1 Pint of Tri-Color Baby Bell Peppers, Stems and seeds removed, diced

1 8 Ounce Container of Baby Bella Mushrooms, cut into ¼ inch thick slices (cut parallel to the stem, not perpendicular- it’s prettier that way)

1 Head of Broccoli, Chopped into small florets (save the stems for a shaved salad or roasting)

1 Medium Red Onion, Sliced into 1/8 inch thick slices

5 Tablespoons of Extra Virgin Olive Oil

1 6 Ounce Package of Feta, Crumbled

Kosher Salt

Fresh Ground Pepper

Cholula (optional)



Parboil* the potatoes until tender, about 7-10 minutes. Remove the potatoes with a slotted spoon or mesh strainer (don’t pour out water, we’ll need it in a few minutes, keep it boiling) and set in a colander to drain.

Using a griddle or a large frying pan, heat 2 Tablespoons of oil until starts to pop on high heat, then add potatoes and toss in oil and sprinkle with a pinch of salt. Cook, without stirring, until bottom layer is crispy golden brown, about 10 minutes. Turn down heat to medium-low, stir potatoes and let cook, stirring occasionally.

While potatoes are cooking:

Add broccoli to the pot of boiling water, remove after they turn bright green, about 2 minutes. Add to a large mixing bowl.

Add raw bell peppers to bowl (peppers will lightly steam from the heat of the broccoli).

On a griddle or a large frying pan, heat 1 tablespoon of oil on medium heat, add onions and saute for 10 minutes until golden and soft (if they start to crisp and turn brown, lower the heat). Sprinkle with a pinch of salt. Remove from pan and add onions to the bowl of broccoli.

In the same pan, heat another 1 tablespoon of oil, add the mushrooms and saute until tender and they start to turn golden brown, about 5 minutes. Sprinkle with a pinch of salt. Remove from pan and add mushrooms to the bowl with the broccoli and onions.

In the same pan, add another 1 tablespoon of olive oil, turn up the heat to high and add the tomatoes. Cook until they start to blister and color brown, about 5 minutes. Sprinkle with a pinch of salt. Remove and add tomatoes to the bowl with onions, broccoli, and mushrooms.

Add the content of the mixing bowl to the pan of potatoes. Stir and cook for 5 minutes.

Plate and top with a generous portion of Feta Cheese and freshly ground pepper. Add a couple dashes of Cholula for heat (optional) and enjoy!


*For fabulous step by step instructions on the process, check out this link. The only addition I have is to heavily salt your water so the potatoes get salted all the way through.  (Can be done ahead of time, cooled, and stored in an airtight container in the fridge)



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