Fall Vegetable Hash
Source: Evan Bloom, Wise Sons Jewish Delicatessen
Recipe Type: Entrees | Seasons: Autumn
A most versatile dish, this makes a great side for a meal at home, or double the recipe for a potluck. Serve it for breakfast with sunny-side-up eggs and rye toast as an alternative to corned beef hash, as we do at our deli. Or top it with the maple mustard for an extra sweet New Year.
Serves 4
INGREDIENTS
Vegetable Hash
8 oz [225 g] russet potatoes, cut into ½ in [12 mm] cubes
4 Tbsp [60 ml] vegetable oil
8 oz [225 g] delicata squash, halved, seeded, and sliced into ¼ in [6 mm] thick half-moons
5 oz [140 g] Brussels sprouts, thinly sliced
5 scallions, ends trimmed, cut into 1 in [2.5 cm] lengths, plus thinly sliced scallions for serving
1½ tsp Diamond Crystal kosher salt
Toasted pepitas (pumpkin seeds) for serving
Freshly ground black pepper
Whole-Grain Maple Mustard
2 Tbsp maple syrup
2 Tbsp whole-grain Dijon mustard
PREPARATION
To make the hash, preheat the oven to 450°F [230°C].
Bring a medium pot of salted water to a boil over medium-high heat. Add the potatoes and cook until just tender, but not falling apart, 5 to 6 minutes. Drain and set aside.
Coat a large cast-iron skillet or Dutch oven with 1 Tbsp of the vegetable oil and heat over medium-high until shimmering.
Meanwhile, in a large bowl, combine the cooked potatoes, the squash, Brussels sprouts, and scallions. Toss with the salt and the remaining 3 Tbsp of vegetable oil to coat well.
Add the contents of the bowl to the hot pan in one even layer and cook, undisturbed, for about 5 minutes. The vegetables will begin to form a crispy crust on the bottom and smell toasty, but not burned. Continue to cook, gently folding the vegetables together occasionally so they begin to brown on all sides, 5 to 8 minutes more. Place the pan in the oven for 10 minutes so the vegetables continue to brown.
To make the mustard, in a small bowl, whisk together the maple syrup and mustard until well blended.
Remove the vegetables from the oven, and serve immediately, topped with the toasted pepitas, a drizzle of the maple mustard, the thinly sliced scallions, and a few grinds of pepper. Store leftover mustard in an airtight container in the refrigerator for up to 1 month.
Reprinted from Eat Something by Evan Bloom with permission by Chronicle Books, 2020. Photo by Maren Caruso.
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