Tag: cajun

Cajun and Jalapeño Potato Hash

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Yum! This dish was created out of pure creative necessity. I opened my fridge and saw that my spinach and mushrooms really needed to be depleted, otherwise I would risk them going bad. I also had some jalapeños that were left over from a previous recipe. I hate food waste, so I immediately thought, “How could I put these together?” I love breakfast “bowls.” I’m not someone that needs my food separated. If anything, I feel each ingredient enhances the flavor of every bite. I decided to grab a potato and go to work. This recipe was made for myself, so it can be doubled and so on for more people.

I’m all about simple recipes. This hash is very easy to make if you have a little time in the morning or on the weekend. What you’ll need to get started:

Ingredients:

1 potato cubed (I used a red potato)
2-3 cups of spinach
2/3 cup chopped mushrooms (I used white mushrooms)
1/3 cup chopped red onion
1/2 jalapeño chopped
1 tbsp olive oil
1 tsp Cajun seasoning
salt and pepper to taste
optional: 1 egg or 1/3 cup chopped bacon

There are so many variations to this recipe to suit your dietary needs. It’s important to highlight that this dish can be made vegan, vegetarian or for our carnivores out there. Heck, if there aren’t enough veggies to suit your liking, you could even add fresh peppers or broccoli to this dish. Spice isn’t for everyone either. You could easily remove the jalapeños to tone down the heat level or substitute the Cajun seasoning with herbs. Whatever you chose, this dish is hands down amazing!

Directions:

1. Add oil to fry pan and heat over medium.
2. Add cubed potatoes to the pan with 1tsp of Cajun seasoning and salt/pepper to taste. Stir occasionally to ensure the oil and seasonings are evenly spread throughout the potatoes. If you’re going to add bacon, I recommend adding it during this step.
3. Once the potatoes are browned, add the red onions, jalapeño and spinach to the pan. Stir occasionally to ensure the seasoning and oil coat your veggies!
4. When the spinach starts cooking down (you’ll see it shrinking) add the mushrooms.
5. Remove from heat and transfer to a bowl to serve. Top with egg if desired.

This recipe serves 1.

 

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Cajun Sweet Potato Medley

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If you like a little kick with your veggies, then this dish is a must try! This hardy vegan recipe is delicious with room for moderation. If vegan isn’t your thing, a meat protein (I’d recommend chicken or shrimp) can easy be added to meet your dietary preference.

What I love about this recipe is truly how simple it is to make. Here’s what you’ll need to get started:

Ingredients

2 sweet potatoes cubed
1 head of broccoli, cut into florets
1 red onion sliced or chopped
1 can of black beans
2 tbsp of olive oil
2 tsp of cajun seasoning
Salt and Black Pepper to Taste (I use 2 pinches)

Directions

  1. Preheat your oven to 425 degrees.
  2. While the oven is preheating, place the cubed sweet potatoes on a sheet pan.
  3. Pour 1 tbsp of olive oil over the cubed sweet potatoes. Add a pinch of salt and black pepper. Then add 1 tsp of cajun seasoning. Hand mix the sweet potatoes to evenly spread the oil and seasoning. As an alternative, this step can also be completed in a bowl prior to adding the sweet potatoes to the sheet pan.
  4. Bake at 425 degrees for 8 minutes.
  5. Remove the pan from the oven and reduce the temperature to 400 degrees.
  6.  Add broccoli florets and sliced red onion to the sheet pan. Caution! The pan will be hot, so be careful. Pour the other tbsp of olive oil onto the veggie mixture. Add 1 tsp of cajun seasoning. If desired, add more salt and pepper to taste. Mix the veggies with a spatula to evenly spread the oil and seasoning.
  7. Place the sheet pan back in the oven and cook for 15-20 minutes. The cook time will depend on how you like your broccoli cooked.
  8. When the timer goes off, remove the pan from the oven and add your black beans. Mix the black beans with the veggies using your spatula. Place back in the oven for 5 minutes.
  9. Once the timer rings, remove from the oven and serve.

I like this dish over white rice or quinoa. Please pair with any side you enjoy.

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