Blue Flannel Hash & Sweet Vidalia Onion Sauce | The Vegan Test Kitchen

blue potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes add nutrients and flavor.

corned beef

🥗Healthier: lean turkey

💰Cheaper: ground beef

Lean turkey reduces fat content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable.

Start by making the sweet Vidalia onion sauce. Heat a large heavy-bottomed skillet over medium-high heat and add olive oil.

Add the Vidalia onions to the skillet and sauté for about 20 minutes until softened.

While the onions are cooking, rinse the blue potatoes and chop them into half-inch diced pieces, leaving the skin on.

Once the onions are ready, add maple syrup, red wine vinegar, Dijon mustard, and white wine to the skillet with the onions. Stir for 30 seconds and add a pinch of salt. Cover and set aside to keep warm.

In the same skillet, add more olive oil and heat it up.

Open the Tempe and cut it into cubes. Add the blue potatoes and Tempe to the skillet, cover, and cook on medium-high for about 15 minutes, stirring occasionally.

While cooking, chop up another onion and grind fennel seeds (if using).

After 15 minutes, add the chopped onion, fennel seeds, and red pepper flakes to the skillet. Mix well, cover, and cook for another 10 minutes, stirring occasionally.

Add soy sauce to the skillet and cook for an additional 3 minutes, stirring well before turning off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary