I have been making corned beef hash for years (see recipe on blog) and thought how great it would be to make a vegetarian hash. This mushroom hash is so simple and yet so delicious. I served it with a fried egg to make it a complete meal, they went really well together. I’ve included a little chopped chilli but this is optional as I know some of my friends don’t like spicy food. I try to include at least one day a week when I only eat vegetarian food, but of late I have tried so many great vegetarian recipes I have found I am eating them more frequently. I have to say I am no expert on vegetarianism so I thought I would see what I could find out.
The Vegetarian Society Defines a vegetarian as ‘Someone who lives on a diet of grains, pulses, nuts, seeds, vegetables and fruits with, or without, the use of dairy products and eggs. A vegetarian does not eat any meat, poultry, game, fish, shellfish or by-products of slaughter.”
in the early 1800’s, there were a number of groups in Britain considering adopting a meat-free diet. They varied considerably but one key group involved in the setting up of the Vegetarian Society were the followers of Reverend William Cowherd, known as the Cowherdites. Reverend Cowherd was the founder of the Bible Christian Church who believed that eating flesh was unnatural and was likely to make people aggressive. He would preach abstinence from eating flesh to his congregation in Salford, and worked with them, encouraging self-improvement through education. It was probably the practical support he gave that swung them around to his way of thinking, by providing warm food, medical help and free burial. His followers continued his work after his death and the wife of one of these, Martha Brotherton, published the first vegetarian cookbook in 1812.
If anyone is interested and wants to know more about the history of vegetarianism it is worth visiting the Vegetarian Society’ website. Just click on the link below:
Here is the recipe.
Mushroom hash Serves 2
- 12 oz floury potatoes (Desiree are good), peeled and cut into 1/4 inch thick slices
- 2 oz butter
- 2-3 tbsp olive oil
- 1 onion, halved and thinly sliced
- 1 small handful chopped fresh parsley
- 1 red chilli, deseeded and thinly sliced (optional)
- 2 cloves garlic, chopped
- 10 oz mushrooms, thickly sliced
- Simmer the potatoes in boiling salted water for about 4-5 minutes until just tender. Drain and reserve.
- Heat half the butter with a little of the olive oil in a non-stick frying pan and fry the potatoes over a medium to high heat, turning occasionally, until they are starting to go crisp and golden (about 10 minutes).
- In a separate frying pan heat half the remaining butter with a little olive oil and fry the onion over a low to medium until it is golden (about 10 minutes). Tip into the potatoes, mix well and cook together for a couple of minutes.
- In the empty pan, melt the remaining butter and olive oil and cook the mushrooms and chilli (if using) over a high heat for a couple of minutes until they are lightly coloured on all sides. Add the mushrooms, parsley and garlic to the potatoes. Mix well and cook over a high heat for 1 minute to allow the flavours to meld. Season to taste and serve with a fried egg.
Tasty Advice 