Recipes

Have y’all heard of Hippie Hash before? I hadn’t until a couple weeks back and have had a vat (literally) in my fridge since. Hippie Hash started at the Fleetwood Diner, a popular diner near the University of Michigan, and basically is a hash packed with veggies, traditionally served with a heap of feta cheese on top. It’s warm. It’s hearty. It’s delicious. And topped with feta cheese or a poach egg – incredible.

I learned about Hippie Hash after my friend Stephanie whipped some up and brought it to a girl’s dinner with a Breakfast for Dinner theme. She is an incredible cook and the beautiful face behind CookingForLuv, an awesome LA based service that helps people cook a delicious meal at home in preparation for a big date night or any special dinner. She also posts lots of delicious recipes, so head over and check her out.

Weight Watchers Hippie Hash
Points: 4 weight watchers pointsplus
Servings: 5 servings
Serving Size: 3/4-1 cup
Nutritional Info: 153.4 calories, 3g of fat, 29.4g of carbohydrates, 6.2g of fiber, 4.3g of protein

Ingredients

• 1 onion, sliced thin
• 3 medium red potatoes
• 3-4 garlic cloves, minced
• 1 large zucchini, diced
• 1 red pepper, diced
• 2 cups broccoli, diced
• 3 tsp. olive oil
• 1/2-1 tsp. red pepper flakes
• Salt and pepper
• Optional: Fresh herbs
• Recommended: Top with a generous amount of feta cheese or a poached egg

Instructions

1. Heat 1 tsp. of olive oil in a skillet over medium heat. Add the onions and let cook for 10-15 minutes until softened and just beginning to caramelize. Season with salt and pepper. Set aside in a large bowl.
2. Meanwhile, par-cook the red potatoes in the microwave. Pierce each potato with a fork and place on a microwave safe container. Microwave on high for 6 minutes or until potatoes are just cooked through. Chop into smaller pieces.
3. Add the remaining 2 tsp. of olive oil to the skillet with the garlic and red pepper flakes. Cook for 1 minute. Add the chopped red potatoes in one layer. Season with salt and pepper. Cook for about 5 minutes on each side until they begin to brown. Add to the onions.
4. Add the zucchini, red pepper, and broccoli. Cook for 6-8 minutes until cooked through to your liking. Season with salt and pepper.
5. Add the potatoes and onions back to the skillet and toss everything together.

Inspired