Saint Patty's Day Hash

A fantastic hash starring greens including Brussels sprouts, cabbage, broccoli and green onion for that green St. Patty's day custom.  And don't potatoes help make this Irish?  A great way to lower carbs and amp up the veggies.
4 golden potatoes, scrubbed
2 Tbsp butter plus 1 Tbsp olive oil

2 small leeks, trimmed, washed and sliced
10-12 Brussels sprouts, base trimmed and quartered lengthwise

1/2 lb cabbage, cut into 1-inch pieces (about 1/2 small head)
1/2 lb broccoli floweretts, about 2-3 cups
1/4 tsp red chili pepper flakes
2 cloves garlic, minced

Prick the potatoes on all sides with the tines of a fork. Microwave for 2 minutes on each side, four times, rotating, each time. Remove the hot potatoes with a towel and carefully slice into eighths.

Heat a large non-stick skillet and add the butter and olive oil and brown the potatoes over medium heat for about 15-20 minutes. 

Turn the potatoes with tongs regularly so that they brown on all sides. Salt and pepper to taste.

Meanwhile get your veggies all lined up.

Sauté the leeks and Brussels sprouts in a large pan in a bit of olive oil. 

After about 5 minutes, add the cabbage and the broccoli and continue cooking another 5 minutes or so, until the veggies are only just becoming crisp tender. 

Add the red pepper flakes and the garlic and cook another 2-3 minutes.

Now toss in the potatoes with the green veggies and tip into a serving bowl.

Serves 6 as a side dish.