Warm spices in this Potato Veggie Hash recipe truly take these simple vegetables to a new level. The sour cream sauce uses lemon to balance those warm spices.
I am not sure when my love for cooking started. I remember spending some time with my mom in the kitchen as a kid. She was not super enthusiastic about cooking, most likely because she had to cook so much for a big family. It was just tiring. But she always loved cookbooks with images and had a big collection of them. Mom made everything sound so easy. She never overcooked foods like traditional Russian dishes. Without step-by-step instructions, she might mention things like vegetables that require longer to cook needs to be started first. Then add the other ingredients in order of it’s preparation time.
I remember a little chair I stood on to be able to reach the stove because Mom always allowed me to stir food in the pan. She let me use a knife when I was 5 years old. I peeled potatoes, chopped carrots, diced cucumbers for the salads. In Russia, every girl knows how to cook, so I never thought of it as a passion I wanted to follow in life, but I find excitement and comfort in a bustling commercial kitchen.
I remember we always tried to eat together as a family. As we became older it was harder because we had late classes or our parents had to work late. And even if there was tension between me and my brothers, I loved that we all sat at the table together for dinner. The food would clear quickly and everyone’s mood shifted as they day’s negative moments faded. Some of my favorite dishes Mom made were mixed, sautéed vegetables with Russian meatballs, potatoes, and salad. She also made incredible soups and pastries.
Our kitchen was different from traditional Russian kitchens. We had a large rectangular table with a birch tree log for seating, which was not a typical dining table in the city. We had rustic paintings and it was just a cozy place where everybody wanted to hang out. Around that time Mom dreamed about a round table, but there was not enough space for it or money to buy it. However, her wish for this table came true several years later after my older brother and I was already out of the house.
The first time I came to visit them after I left for the U.S. was three years later. And they had that round table in their new house. That moment of getting together as a family for a meal was incredible. I still can see her happy face, and she was trying not to cry. It was magical. I always cherish the moments the whole family is sharing a meal. It really is a moment to live for!
Try this Potato Veggie Hash with Sour Cream Sauce
One of the biggest mistakes people make when cooking potato hash is not cooking the potatoes long enough. Finally, take your time and be sure to check them for doneness before you serve.
It is important to have a heavy skillet. An iron skillet is great for making this potato hash dish. Many are now pre-seasoned and easy to work with right away.
- 4 potatoes (purple, white, yellow)
- 1 sweet potato
- 1/2 red onion, medium
- 1 carrot, medium
- 1 cup mushrooms
- 1 cup cherry tomatoes
- 1/2 eggplant, medium
- 1/4 cup parsley
- 1-2 tablespoons extra-virgin olive oil
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and black pepper to taste
- 1 cup sour cream
- 1/2 cup parsley
- 1/2 lemon (juice and zest)
- 1/4 teaspoon smoked paprika or smoked chipotle
- Salt and black pepper to taste
- Cut potatoes in small, bite-sized cubes.
- In a heavy skillet on medium-heat, add olive oil and potatoes. Cook about 20 minutes.
- Add onions, carrots, eggplant, mushrooms, and spices. Cook another 15-20 minutes.
- Add tomatoes. Cook another minute and remove from heat. Salt and pepper to taste. Top with fresh parsley.
- In a medium bowl, add sour cream, lemon juice, zest, spices, and parsley, and. Add salt and pepper to taste. Mix thoroughly. Serve in a small bowl.
- Check the potatoes and make sure they are cooked through before serving.
Potato Veggie Hash