Hodge-podge: a word used to describe a confused or disorderly mass or collection of things. (Wikipedia)
This is a perfect description of our dinner last Sunday evening.
Sunday afternoon quickly turned into Sunday evening. I had no dinner plans and hungry mouths to feed. That is usually when my best meals come together.
I was lucky enough to have four potatoes baked and in the fridge. I rummaged through all the “left overs” containers and came up with this delightful dish! You can never go wrong when you start out with sauteed onions and garlic! I think everyone had another serving. YUM.
Hodge-podge Potato Dinner
1-2 Tablespoons olive oil
1/2 onion chopped
1-2 cloves of garlic minced
4-5 medium BAKED potatoes chopped (if they are not already baked shop them small and be patient when cooking them, it takes a while longer)
1 can of black beans drained and rinsed (approx 1 1/2 cups black beans)
1/2 can artichoke hearts chopped (mine were in water. In oil is fine if you prefer)
1 large avocado chopped
3-4 green onions chopped
1/4 bunch cilantro chopped- to taste
Salsa or pico whichever is your fave!
Season salt- to taste (or salt and pepper)
Warm oil in a large pan over medium heat. Stir in chopped onions and allow them to brown for about five minutes. Then add garlic and stir together for one minute. Stir in chopped potatoes and allow them to brown and get a little crispy, it takes five-ten minutes depending on the heat of your stove.(you may to add some oil if you pan is not a non-stick type). Sprinkle with season salt or salt and pepper. Add artichokes and black beans. Allow them to warm in the pan. Serve topped with cilantro, green onions, avocados, and salsa.
We also love to warm a whole wheat tortilla and make it a burrito! Give a try!
Source: WFM 1-10