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Potato Carrot Hash
Recipe by Chef Ashley Cunningham

Potato Carrot Hash

2 12-oz packages Melissa’s Fingerling Potato Medley, diced
2 Carrots, peeled and diced
1 package Melissa’s Assorted Pearl Onions
6 spring onions, sliced
4 garlic cloves
4 Tbsp. olive oil
2 Tbsp. salt

Cut potatoes and carrots into a medium-dice.

Cut the root end off of each pearl onion and blanche for 1 to 2 minutes, until skin easily peels off. Remove skins.

Heat a non-stick skillet or cast-iron pan, add olive oil, then add potatoes and half of your salt. Cook over medium-high heat, stirring every 1 to 2 minutes to develop color and soften potatoes. After 5 minutes, add carrots.

Cook until softened and brown then add garlic, pearl onions, remaining salt and sliced spring onions.

Lastly, cook for two more minutes before ready to serve!