Award-Winning Cooking up Change Recipe: Creole Vegetable Hash (Plus, a Cooking Demo!)
November 16, 2012
As we get ready to celebrate Thanksgiving and look around for special, healthy recipes to share with family and friends, HSC is happy to highlight one of the many incredible recipes from last week’s Cooking up Change healthy cooking contest.
This recipe for Creole Vegetable Hash, a side dish created by the culinary team of Dunbar Career Academy, helped propel the team to second place in the coveted school lunch category.
On the morning of the contest, team member Ciara Dixon visited the studios of WCIU’s You & Me This Morning to prepare the great-tasting dish on-air with host Jeanne Sparrow! Check out Ciara’s great cooking demo, then check out the full recipe below!
Recipe: Dunbar Career Academy's Creole Vegetable Hash
- 2 cups baking potatoes, peeled and cubed
- 1 ½ tablespoons cooking oil
- ½ cup yellow onion, diced
- ½ cup green bell peppers, diced
- 1 cup pinto beans
- 2 cups mixed vegetables, frozen
- 1 cup collard greens, frozen, chopped
- 1 teaspoon granulated garlic
- 1 teaspoon Cajun seasoning
- ½ tablespoon southern seasoning (or blend of paprika, onion powder, cayenne pepper, black pepper, dried thyme, and dried oregano to taste)
- Place potatoes on a foil-lined baking sheet. Drizzle with ½ tablespoon of the cooking oil and toss to coat. Bake in a preheated 400° F oven for 30 minutes.
- In a large skillet, heat the remaining tablespoon of oil. Add onion and bell pepper and sauté over medium-high heat until onions are translucent.
- Add potatoes from the baking sheet to the skillet, then add beans; sauté for 5-7 minutes.
- Add mixed vegetables, collard greens, granulated garlic, Southern seasoning and Cajun seasoning; mix well and cook for an additional 10-15 minutes.
- Remove from heat and serve hot. Enjoy!
Many thanks to student chefs Nekeisha, Ciara, Jerry, Alexander, Nyree and Martinique for sharing this wonderful recipe!