Non-Diner Hash With Spring Vegetables
Ingredients
Directions
Ingredients
1
bunch radish, quartered
0
handful of asparagus spears, chopped into 1-inch pieces
0
extra-virgin olive oil
0.25 lb
thinly sliced onions (spring, green, red, yellow—doesn’t matter)
0
salt
2
cooked potatoes
1 lb
chicken meat, chopped
0.25 c
cilantro (or other soft herb, like parsley, chives, or tarragon)
1
lemon (optional)
0
flaky salt (optional)
6
eggs (optional)
Non-Diner Hash With Spring Vegetables
The vegetables and meat you use are up to you. You could substitute sweet potatoes or steak or pork. Hash is meant to be a cobbling-together, rather than heading down the sticky path of making every component from scratch at the moment.
4-6 servings
- Bring a large saucepan filled with water to a boil. Fill a large bowl with ice and water. Season boiling water with salt and add the radishes. Cook until just tender then transfer to the ice bath with a slotted spoon or spider. Repeat with the asparagus. Drain the vegetables.
- In a large skillet set over medium heat, add at least two tablespoons of olive oil. Add the onions and a large pinch of salt. Cook until the onions have softened, about 5 minutes. Add chicken, then the potatoes, and cook, seasoning with salt. Add the radishes and asparagus and season to taste. Add a big splash of olive oil and the chopped herbs and stir.
- Season with lemon juice and flaky salt, if desired. Fry yourself an egg to go on top if you’re feeling breakfast-y.
Recipe by Scott Hocker
Scott Hocker
Scott Hocker is a writer, editor, recipe developer, cookbook author, and content and editorial consultant. He has worked in magazines, kitchens, newsletters, restaurants and a bunch of other environments he can’t remember right now. He has also been the editor in chief of both liquor.com and Tasting Table.