Spring is here! Crops are still slim pickings but there are the sporadic early treats coming up like ramps, fiddlehead ferns, and even asparagus if you planted them a couple of years ago. This week, however, we are talking about root vegetables. Root vegetables will last through the winter if stored properly. This recipe is a healthy alternative to hash browns that can’t be “beet”, especially when paired with a poached egg, pickled onions, and your favorite baby greens!
Root Vegetable Hash:
1 butternut squash
2 Idaho potatoes
Extra virgin olive oil
1. Preheat oven to 350F.
2. Peel the root vegetables and either julienne or slice thin using a Japanese mandolin or coarse grate on a cheese grater. Season with salt and pepper, mixing in all of the potato starch, which will help bind the mixture together as it cooks. Get a cast iron pan nice and evenly hot, over medium heat. Generously oil the pan and lay in root vegetables with oil come up 3/4 inch on veggies. Press down with a spatula. Use the back of a spatula to work away from the edge of the pan and form into a pancake.
3. Put in the oven for approximately 10 minutes. Carefully turn the pancake over and repeat on the other side.
This root vegetable hash is best enjoyed fresh out the oven but can be served room temperature or even reheated the next day.
1. Bring a pot of salted water to a simmer. Add a splash of vinegar which helps the egg white firm up faster.
2. Give the boiling water a slow swirl around the pot and drop the cracked egg gently in the center.
3. Cook 4 minutes for a loose yolk or until firm if you like the yolk cooked through.