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Non-Diner Hash With Spring Vegetables
Ingredients
Directions
Ingredients
1
bunch radish, quartered
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0
handful of asparagus spears, chopped into 1-inch pieces
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0
extra-virgin olive oil
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0.25 lb
thinly sliced onions (spring, green, red, yellow—doesn’t matter)
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0
salt
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2
cooked potatoes
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1 lb
chicken meat, chopped
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0.25 c
cilantro (or other soft herb, like parsley, chives, or tarragon)
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1
lemon (optional)
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0
flaky salt (optional)
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6
eggs (optional)
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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

  1. 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.
  2. 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.
  3. 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.