Daily Vegan Lunch for 29 January, 2013: Hashy Mashy

hashy mashy

INGREDIENTS:

1 large sweet potato, stabbed with fork at least 4 times and cooked in microwave for 4-6 minutes
3-4 small Yukon gold potatoes, stabbed with fork and cooked together in microwave for 4-6 minutes
1 large carrot, chopped (about 3/4 cup)
1/2 cup water
1 tablespoon oil
1/2 onion, minced
I teaspoon Old Bay seasoning (a mixture of celery salt and paprika with a dash of cayenne)
Additional salt to taste

DIRECTIONS:

Cook potatoes in the microwave while you steam the carrot in the bottom of a very large frying pan in 1/2 cup of water over medium-high heat. Once all the water has evaporated, add onions and oil, allow them to fry until nearly caramelized, stirring as you go. Allow the potatoes to cool before chopping them on a cutting board and adding them to the carrot/onion mixture. Add Old Bay seasoning last, then taste-test and add salt if necessary.

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