Fall Vegetable Hash
Source: Evan Bloom, Wise Sons Jewish Delicatessen
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.
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
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.