MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Skillet Vegetable Hash
Categories: Vegetables
Yield: 4 Servings

2 tb Olive oil
1 lg Red onion; chopped
1 sm Bell pepper;
- red or yellow,
- seeded, chopped
1 Carrot; shredded
1 md Zucchini;
- grated, well drained
1 lb Yukon Gold potatoes;
- scrubbed, diced,
- steamed until tender
1/2 c Green peas; fresh or thawed
1 tb Tamari; low-sodium
Salt
Black pepper; freshly ground

Feel free to substitute different ingredients, including any leftover
cooked vegetables you may have on hand. This is especially good made
with leftover roasted or grilled vegetables, because they add an
extra dimension of flavor. Serve with ketchup.

Heat the olive oil in a large skillet over medium heat. Add the onion,
cover, and cook until softened, about 5 minutes. Add the bell pepper,
carrot, and zucchini, cover, and cook until softened, about 5
minutes. Add the potatoes and cook, stirring frequently, until
lightly browned, about 5 minutes. Add the peas, tamari, and salt &
pepper to taste, and cook until heated through, about 5 minutes.
Serve hot.

Recipe by Vegan Planet by Robin Robertson

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