Trader Joe’s Garden Vegetable Hash Recipe

This Trader Joe’s Garden Vegetable Hash is a hearty and healthy recipe, which is made with caramelized potatoes and fresh kale. It’s the perfect one-pan meal, ready in about 40 minutes.

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Trader Joe’s Garden Vegetable Hash Ingredients

• 2 large potatoes, chopped
• 2 carrots, chopped
• 1 tablespoon natural coarse salt
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 red onion, sliced
• 1 red bell pepper, chopped
• ½ teaspoon turmeric powder
• pinch red chili powder (or cayenne pepper)
• ½ teaspoon Himalayan pink salt, or to taste
• ½ can black beans, drained
• 4 cups kale, chopped
• ⅛ teaspoon freshly ground black pepper
• 1 tomato, chopped (for garnish)
• ½ fresh lime, juiced (for garnish)

How To Make Trader Joe’s Garden Vegetable Hash

1. Parboil the root vegetables: Bring a pot of water to a boil and add the coarse salt. Add the chopped potatoes and carrots and boil until they are just tender, about 12 minutes. Drain them and set aside.
2. Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until it begins to lightly brown. Add the sliced onions, red bell pepper, turmeric powder, chili powder, and a pinch of salt. Continue to sauté for about 5 minutes, until the vegetables start to soften.
3. Caramelize the hash: Add the parboiled potatoes and carrots to the skillet. Spread the vegetables out in an even layer and let them cook without stirring until they start to brown and caramelize on the bottom. Toss, spread them out again, and let them caramelize once more.
4. Wilt the greens: Add the drained black beans and the chopped kale to the skillet. Stir everything well and continue to cook until the kale is wilted and tender.
5. Finish and serve: Taste the hash and adjust the seasonings with more salt and pepper if needed. Just before serving, add the fresh chopped tomato and a splash of fresh lime juice, giving the skillet a final toss to combine.

Recipe Tips

• How to get the potatoes really crispy? The key is to parboil them first, which makes the inside tender. Then, ensure they are relatively dry before adding them to the hot skillet. Don’t overcrowd the pan and resist the urge to stir them too often, allowing them to form a nice brown crust.
• Can I make this low-carb? Yes. For a low-carb version, you can easily substitute the potatoes with an equal amount of chopped cauliflower. You can skip the parboiling step for the cauliflower.
• What kind of greens can I use? While kale works nicely, this recipe is very flexible. You could also use Swiss chard, collard greens, or fresh spinach. If using spinach, add it at the very end as it will wilt much faster.
• Can I add other vegetables? Absolutely. This hash is a great way to use up leftover veggies. Green bell peppers, green beans, corn kernels, or turnips would all be delicious additions.

What To Serve With Garden Vegetable Hash

This versatile hash is a great meal on its own, but it’s also wonderful with:

• A fried or poached egg on top for a hearty breakfast
• A dollop of sour cream or shredded cheese (if not keeping it vegan)
• A side of ketchup or your favorite salsa
• Served alongside grilled chicken or sausage

How To Store Garden Vegetable Hash

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a little oil to help re-crisp the potatoes.

Garden Vegetable Hash Nutrition Facts

• Calories: 137kcal
• Carbohydrates: 20g
• Protein: 7g
• Fat: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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