chayote hash

Now is the perfect opportunity to make a chayote hash skillet to get your creative juices flowing.

Chayote squash is a versatile vegetable, it has a silky potato-like texture, the flavor profile is mellow which makes it the perfect veggie to assimilate with herbs & spices, it’s hearty and filling.

The many reasons to love this chayote hash:

• It’s quick!
• Easy peasy to make.
• And it has endless variations to the likes of potato, cauliflower, and eggplant to name a few.

Considering the time (coronavirus pandemic), you may not find chayote squash at your local International market, but feel free to substitute with your favorite vegetable.

So with that said, let’s make some chayote hash.

• To begin, in a large bowl add all the ingredients. Do you have garlic powder, ancho chili powder, parsley flakes, and cumin powder? Sure you do, if you’re like me, you have every spice known to man. Coat each squash cube with generous amounts of spice, having no care for measurements. In other words, you’re free to GO ROGUE.  Set aside allowing the spices to develop a blended flavor.
• Meanwhile, heat oil over medium-high heat. Let’s pause for a moment for choosing the right cooking oil. All oils are not created equal. I know olive oil is all the rave Extra virgin olive oil, Extra, Extra Virgin olive oil, but olive oil is not the move for cooking with high temperatures. When frying you want an oil that can withstand high heat like an avocado oil, grapeseed oil or almond oil.  Otherwise, the oil will turn rancid and that’s not healthy. To learn more about what oils are suitable for your cooking needs, check out this article: Choosing The Right Cooking Oil.
• Now, add the squash mixture to the skillet the mixture consists of YUMMY leeks, portobello mushrooms with a heavy dose of fresh garlic. 🙂
• Stir-fry until the squash is fork-tender and it achieves some browning.
• Top with additional herbs for a more distinct flavor.
• Voila!!!!

As for eating chayote hash, you’re free to pair it with whatever you like: a side of sauteed kale, fruit, or with a slice of Spelt toast. Enjoy!

Got chickpeas? Check out this Chickpea Skillet with Tomato and Swiss Chard.  Certified YUMMY!

How to make Chayote Hash

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chayote hash

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

To make this stir-fry chayote hash is just what you need to get your creative juices flowing. Diced chayote squash tossed with herbs & spices is hearty YUM!

Author: Taste of Yummy

Serves: 4

Ingredients

• 3 Chayote squash peeled and diced (Can substitute with potatoes)
• 3 tablespoons of grapeseed oil (2 tablespoons for frying)
• 1 leek rinsed and sliced
• 8 baby portobello mushrooms washed and sliced
• 4 garlic cloves chopped
• 1 teaspoon of pink salt
• ½ teaspoon garlic powder
• 1 teaspoon Ancho chili powder
• 1 tablespoon of parsley flakes
• ½ teaspoon cumin powder
• ½ teaspoon black pepper

Instructions

1. In a large bowl add all ingredients including 1 tablespoon of grapeseed oil, mix to coat squash. Set aside allow spices to marry for 5 minutes.
2. Meanwhile, heat 2 tablespoons of grapeseed oil over medium-high heat.
3. Add chayote squash mixture. Stir-fry until squash is fork-tender. Top with additional herbs if desired before serving.
4. Pairs well with a slice of Spelt toast. Enjoy!

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