Ingredients

• 2 tablespoons butter
• 1 onion (halved and sliced)
• 3 large red potatoes (diced with skins)
• 2 cups frozen vegetable mix (carrots, peas, green beans and corn)
• 2 tablespoons flour
• 1 1/4 cups vegetable broth
• 1 15 oz can pinto beans
• salt and pepper
• crushed parsley, to garnish

Instructions

1. Warm frozen vegetables (I chose the microwave).

• There is no reason not to use fresh vegetables, I just did not have any on hand at the time.

2. Melt butter in large fry pan/skillet on medium heat.
3. Add onion, potatoes and vegetables, and cook for 5-7 minutes, stirring constantly, until golden brown.
4. Add flour and cook for 1 minute, continueing to stir constantly.
5. Pour vegetable broth gradually, once again stirring constantly.
6. Add beans and cook for another 5 minutes, or until liquid as burned off. Season with salt and pepper to your liking.
7. Sprinked crushed parsly to garnish, then serve.

Inspired by

There is no website for this recipe since it came from a book! The recipe is called 'Potato Hash' on page 248 from [Ultimate Vegetarian Recipes, Dempsey Parr Book published 2000, Copyright (C) Parragon 1999], mind my citation!

Closing

I find this dish is rather straight forward, quick to prepare, and quite tasty! The hardy flavours make it a goto when you want something after being outside in the cold.

As mentioned, feel free to use fresh vegetables. I often substitute fresh for frozen if I do not have any on hand. It is likely that you do not need to thaw the vegetables first, but they will cook a little faster if you do.

Feel free to spice is up by adding some other peppers!