Easiest side dish with the best leftovers!
A hash is so simple and always delicious. Plus, the leftovers make the best breakfast the next day. All you have to do is add some eggs, and your breakfast is complete the next day!
I let my three year old "help" me prepare this dish by cutting up the okra with our kid-safe knife and cutting board set. He loved it. I cut up the potato and onion beforehand so I could dedicate some time watching over him with the okra during our Facebook Live (you can watch us below). He really enjoys stealing the show with his talks about wanting to ride the four wheeler and whatnot.
I went over this in my live video, but I will go over it again here because it deserves repeating: it is completely fine to make one meal at night and have everyone's plates look completely different!
I get asked about this a lot with making nutrition plans. I always tell my clients to make the meals that are on their plans and to adjust accordingly for their families. For example, my husband and I are not picky. We eat pretty much anything. However, our five year old is very picky, our 3 year old is hit or miss, and our 1 year old eats everything in sight. You can see all of our plates from the same meal below here.
My best advice for those with littles is to keep certain canned fruits and vegetables in the pantry for dinners like this. I knew my three year old would want to try the okra but probably wouldn't like it. So I gave him a few and some mandarin oranges. My five year old is not adventurous enough for okra and doesn't like potatoes unless they are fries, unfortunately. So I only gave him a few bites to try and lots of whole wheat crackers and mandarin oranges to make up for it. My one year old ate all of his food and even had some of my cabbage. He hasn't had a food he hasn't enjoyed. The last is my plate. Leftover pork and cabbage with the new side of okra and potato hash. The leftover hash and pork will be heated up tomorrow morning for breakfast for me and my husband. While it heats up, I plan to make the boys eggs and toast!
Ingredients
1 large baking potato (diced)
1 sweet onion (diced)
12oz container of fresh okra (cut in chunks)
2 tbsp olive oil
salt & pepper to taste
1/2 tbsp cayenne pepper
Directions
Step 1
Heat the olive oil in a large skillet over low-medium heat. Toss all of the ingredients in, stir and cook until the potato is completely cooked through (10-15 minutes depending on how thick you cut your potato).
Serves 4
Nutrition Facts
Calories: 177 Carbs: 26g Fat: 7g Protein: 4g
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