When you’re gazing at this week’s CSA allotment of greens and root vegetables and feeling stymied, think hash! It’s a satisfying and tasty choice for breakfast, brunch, or a no-frills supper.
We like to use a mixture of greens (don’t overlook the greens from the beets, a delicious and virtuous option), but any single variety of greens works just as well. If mixing your greens, try a combo of a sharp one like broccoli rabe, turnip greens, or escarole and a mild variety like beet greens, chard, or kale. Feta cheese is a nice tangy counterpoint.
Serves 4
Time: 30 minutes
8 cups packed chopped greens
2 cups peeled and diced potatoes
1 cup peeled and diced beets
2 tablespoons olive oil
1½ cups chopped onions
1 tablespoon minced or crushed garlic
1 teaspoon salt, plus more as needed
¼ teaspoon freshly ground black pepper
½ teaspoon ground fennel seeds
⅓ cup crumbled feta cheese (optional)
Bring 3 quarts water to a boil. Immerse the greens and cook until tender, about 5 minutes. Cooking time will vary with the tenderness of the greens. Drain the greens in a colander positioned over a large bowl to reserve the cooking water. Return the greens water to the pot you cooked the greens in, add the potatoes and beets, bring the water back to a boil, and cook until tender. While the potatoes and beets cook, transfer the greens to the now empty bowl used to reserve the cooking water. Set aside. The colander is now free for draining the potatoes and beets.
Heat the olive oil in a 10-inch heavy skillet. Sauté the onions and garlic with the salt, pepper, and ground fennel until the onions begin to brown. Stir in the drained potatoes, beets, and greens, lower the heat, cover, and cook for 8 to 10 minutes. Stir occasionally to prevent sticking. Season with salt to taste.
Spoon the hash into bowls and top with the feta, if desired.
This hash is perfect with simple fried or scrambled eggs or with Green Tomato Omelet. At lunch or dinner, you could serve it with A Big Fat Tomato Sandwich or a bowl of Purée of Parsnip, Carrot, and Celeriac.