Monday, May 24, 2010
Summer Vegetable Hash
Grilled Barbecue Chicken
I love making this Summer Vegetable Hash. It reminds me of making potato packets when we are camping, but with fresh summer veggies.
2 tablespoon extra-virgin olive oil
1 pound small red potatoes, quartered
fresh corn kernels from 2 ears
2 scallions, thinly sliced (1/4 cup)
1 jalapeno chile, stem, ribs, and seeds removed, finely chopped
12 ounces cherry tomatoes, halved
1/2 cup chicken stock (or veggie stock if you are vegan/vegetarian)
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 teaspoon fresh or dried thyme
Heat oil in a large skillet over high heat. Add potatoes, salt, pepper and thyme. Cook, stirring occasionally, until golden brown, about 5 minutes.
Add the corn, onions and the jalapeno to skillet, and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes (some kernels may pop). Add stock and cook until potatoes are tender. Add tomatoes, and cook until skins just begin to soften, about 1 minute.