The Year In Food » Fine Seasonal Eating

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Root Vegetable Hash

My very favorite hash comes from Slow Club. Their take on the breakfast classic hits all the right notes: it’s livened with ground turkey sausage, given a little sweetness by way of sweet potatoes and butternut squash, laced with piquant arugula, and topped with some sharp cheddar. I ate their hash nearly every weekend for a long stretch – they happen to be two blocks away. It’s crazy, really, that it’s taken me this long to give it a go myself.

What I’ve done here isn’t so much a faithful replica of theirs as it is a jumping off point. The sunchokes add a really interesting element to the mix, providing a subtle, sweet nuttiness that pairs especially well with the potatoes. I threw in some sweet potatoes for good measure, but went for spinach instead of arugula, and Parmesan in place of cheddar. Same same, but different. There’s no meat in this version, but you could easily throw in some diced bacon and call it a day, happily.

This Root Vegetable Hash recipe is part of The February Seasonal Food Guide.

Serves 4-6

1 pound sunchokes, 1/2″ dice
3 medium Yukon gold potatoes, 1/2″ dice
2 small sweet potatoes, 1/4″ dice
1 medium yellow onion, thinly sliced lengthwise
3 ounces baby spinach or arugula (about 4 handfuls)
1 tablespoon fresh thyme, minced
grated Parmesan, to finish
salt + pepper
1-2 eggs per person

For the hash:
Preheat oven to 400 degrees.

Toss the sunchokes and both potatoes in 2 tablespoons olive oil. Salt and pepper generously. Roast for about 25 minutes, until cooked through but still firm.

While the vegetables are roasting, caramelize the onions. Warm a large skillet over a medium low heat. Add 1-2 teaspoons olive oil. Add the onions and stir to coat them evenly in the oil. Saute them, covered, until they are soft and somewhat jammy, stirring occasionally – this should time perfectly with the roasting vegetables.

When the vegetables are ready, remove from oven and combine with the onions. Add the spinach or arugula, along with the thyme, and stir until the greens are wilted, about 2-3 minutes. Keep covered and warm while you poach the eggs.

To poach the eggs:

Once the onions are covered and can be left alone, bring a medium-sized pot of water to boil. This is for the poached eggs. Adjust the size of your pot depending on how many eggs you are cooking. You don’t need a strong, rapid boil for the eggs; what you want is a gentle simmer. The technique that works well for me is to crack each egg into a small teacup, carefully lower into the water, let it congeal a bit in the cup, and then leave it to poach. The eggs should be ready in about 3-5 minutes, depending on the temperature of the water.

To finish:

Divide the hash amongst plates. Top with one or two eggs as desired. Grate Parmesan over the top. Enjoy!

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