|planted-- blue potato sprouts stick up|
Vegetable Hash—a perfect use for old potatoes and large leaves of mustard greens!
Wash, chop in chunks, and boil 4-5 potatoes, any type, although waxy is better.
While the potatoes boil, sauté a large bunch of mustard greens in the cast iron skillet. Add some garlic, salt, and crushed red pepper.
When the potatoes are done, drain and add to the skillet. Add a half pint of canned roasted tomatoes. Stir. Mash the potatoes a bit with the wooden spoon, taking the sharp edges off. Stir, mash, and warm through. Eat with new whole wheat bread.