Potato, Red Lentil, and Onion Hash
Preparation Time: 20 minutes
Cooking Time: 25 minutes
1 cup Red Lentils
2 Tbsp. Butter
2 cups Onion, chopped
3 medium Russet Potatoes, baked, cooled, chopped into 1/2-inch chunks
1 tsp. Sea salt
1/4 tsp. Fresh ground black pepper or more to taste
Cook the lentils: Bring 2 1/2 cups water to a boil in a saucepan. Add the lentils, and simmer them, uncovered, for 10 to 15 minutes or until they are just tender. Drain the lentils and set them aside.
In a large skillet over medium heat, melt 2 tablespoons butter, then add the onions. Cook them, stirring, until they begin to brown, about 10 minutes. Add the potatoes, sea salt, and pepper. Let the mixture sit over medium heat without stirring for 10 minutes.
Stir in the lentils, and cook the hash for 5 minutes more, adding more butter if the pan seems dry. The hash should form a crust on the bottom. Toss the hash, and the let the bottom crust up for 5 minutes. Serve the hash immediately, or keep it over low heat until ready to serve. Serves 4.
Option: I also like to add a chopped green pepper to this dish.
Source: Emmons, Vegetarian Planet.
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