Vegan Hash

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  • 3 medium Yukon potatoes, diced
  • 2 medium carrots, diced
  • 2 tablespoons olive oil
  • 1/2 head green cabbage, chopped
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 3/4 pound frozen sweet corn
  • 2 teaspoons chili powder
  • 2 teaspoons dill weed
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon black pepper
  • 2 teaspoons salt


Steam potatoes and carrots until just cooked; a fork or knife should easily slide through vegetables when done. Cool for 15 to 20 minutes.

Heat oil in a heavy-bottom pan over medium heat. Lightly sauté cabbage, pepper, onion, garlic and corn in oil until just soft, about 8 minutes.

Toss together with all the spices.

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