As we near the end of summer and fall starts to tease that our temperatures may eventually dip out of the 90s, I begin to crave more substance in my meals. I rely more on cooked foods and less on raw foods and hardy herbs like sage and rosemary creep back onto my plate. Consider this hash a sort of transitional summer to fall dish. It takes advantage of beautiful sweet summer peppers but hints at fall with comforting potatoes and sage. Though this makes a great breakfast (or breakfast taco filling), you can enjoy it for any meal.

I’ve reached the point in the summer when the will to turn on either the oven or stove is lost. I’m sure you can relate, especially with the temperatures in the triple digits these past several days. The saving grace of summer is almost always the produce! Cucumbers for instance are incredibly hydrating and cooling. While they don’t have chemical constituents that physically cool tissues in the body, their high water content means that cucumbers can be up to 20 degrees cooler than their surrounding environment! So find yourself some cucumbers, make this salad, and kick back and enjoy it in the shade.