WEEKNIGHT HASH

2 lbs. yellow or red potatoes, peeled and diced
3 to 4 medium shallots, thinly sliced (or 1/2 yellow onion, chopped medium)
1 large clove garlic, minced
2 Tbsp. olive oil
1 cup dry white wine (or 1 cup chicken or vegetable broth)
2 cups coarsely chopped broccoli rabe
2 cups diced left-over roasted meat (chicken, turkey, beef, venison, pork)
1 tsp. kosher salt
Fresh ground black pepper

Rinse the potatoes well in cold water to remove the starch and drain well.

Heat a heavy 10-inch non-stick skillet over medium-high heat. Add the olive oil to the pan then add the potatoes, onions or shallots. Saute for about 2 minutes then add the garlic.

Immediately deglaze the pan with the wine or broth.

Add the broccoli rabe, stir to combine, reduce the heat to low then cover the pan. Cook vegetables until they are tender, stirring occasionally and the liquid has almost evaporated, 20 to 30 minutes. (You don't want to hurry this process.) Season the vegetables with the salt and pepper.

When vegetables are tender, increase the heat to medium. Drizzle a little more olive oil in the pan. Add the meat and toss with the cooked vegetables until heated through, about 2 minutes.

Yield: 4 servings
From: Diane Sheya of Ivy House Herbs
Source: KSTU, My Fox Utah