But your family still needs to eat.

She pushes the stroller

with 10 pounds of

taters and Caleb

down the narrow street.

Leah hangs on her left arm,

clutching a doll and

bag of groceries.

John pulls on her right hand,

grasping shopping

bag and toy truck.

At home

she will cook fried

potatoes for supper

as she does often.

Peeling optional.

Chopping onions,

thoughts mingle with fumes

bringing tears.

Will her children

have more than taters?

What will she add?

Colorful peppers?

Flavorful mushrooms?

What does she have?

Light green, white celery?

Dark greens like

chard or spinach?

Bright orange carrots?

A bit of garlic?

Maybe a little ground meat

or ham

or sausage,

chicken,

or eggs.

Maybe a sprinkling

of cheese

or vibrant parsley.

What can brighten dull,

dreary days?

Smiles bring joy.

Potatoes

feed hungry mouths

many different ways.

Years ago, my friend Ruth taught me to use potatoes for all types of skillets. Add whatever you have on hand, whatever strikes your fancy. You can easily make a hash or skillet dish.

We only had two potatoes left in the pantry, but I added a little this and a bit of that … onion, of course. Breakfast sausage. Celery. Red bell pepper. A couple handfuls of spinach. Ham. Shredded cheese. At the end I stirred in a couple beaten eggs for extra protein.

You can do the same with sweet potatoes. Last week we had an abundance of sweet potatoes, leftover turkey and a bunch of kale.

A little of this and a bit of that … just don’t ask for protein or carbohydrate counts.

Potato Hash

Ingredients:

A little oil for the pan (or butter, or bacon)

2 potatoes

Salt, pepper, paprika

1 onion

1 stalk celery

A few mushrooms

1/2 red bell pepper

2 cloves garlic

About 1/8 lb. breakfast sausage

A couple of handfuls of spinach

1/4 cup shredded cheese (I used Swiss & Gruyere)

1/2 cup diced ham

2 eggs, beaten

–

Directions:

–

Cook bacon to release fat. Slice potatoes thin (peeling optional), and add. Sprinkle with salt and pepper. Cover and cook on low.

Peel and dice the onion; add. Slice the celery, mushrooms and bell pepper; add. Chop or crumble in the sausage. Cook a few minutes, to brown the sausage and soften the veggies. Add spinach and cheese; toss to wilt the greens. Add diced ham and stir in beaten eggs. Taste, adjust seasonings, and serve.

Serves 2 to 3.

A little fat of your choice, for the pan (lard, coconut oil, olive oil, butter, whatever)

1 link sausage (1/4 lb.) (omit for vegetarian version)

1 onion

2 stalks celery

1 clove garlic

About 3 cups shredded kale or other sharp greens

1 or 2 sweet potatoes

1 or 2 potatoes, optional

1/2 teaspoon salt

1/4 cup liquid — broth, apple cider or wine

3/4 cup cranberries

1 apple (or pear)

1/4 cup cheese (I used sharp Cheddar)

1 cup walnuts, for vegetarian version

In large skillet, brown sausage; add onion, then celery & garlic and saut. Wash and shred or chop kale; add. Slice potatoes and sweet potatoes thin; add. Sprinkle with salt. Add liquid, cover and simmer, stirring occasionally, until vegetables cook to desired tenderness. Core and dice the apple; add, along with cranberries. Cook until berries pop. Stir in cheese and nuts, if using; cook until cheese melts. Serves 2.

Omit cheese and sausage for vegan version.

A little fresh ginger would probably have been good (add with garlic).

If you’re making this post-Thanksgiving, used a couple cups of diced turkey — added at the end with the cranberries and apples ­– instead of the sausage.