Yes, another hash. Don’t @ me; I’ve got a deep and abiding love for hash.
This version takes a “safer” route than I usually take to cook the potatoes to unburnt perfection. I also upped the fat content because I was working with a cast iron skillet, and I have not yet gotten the full hang of using it without stickage.
gluten-free, paleo, vegetarian, vegan, Whole30 (sub the oil for W30 or strict paleo)
A Nice Herbed Hash Base
1 lb. small potatoes (I used a mix of purple, white and red)
1/2 lb. green beans
Sun dried tomato oil (or roasted red pepper oil – or, regular oil with a bit of either mixed in would also be great)
Citrus salt (I made mine and used this recipe as a starting point. Unfortunately, I didn’t post the recipe here. Mine has cracked peppercorns, rosemary and oregano mixed in and I believe the citrus mix is lemon + orange)
2 -3 cloves garlic
4 Tbsp. mixed fresh rosemary and dill – more if you want it even herbier
Some nice finishing salt (I used Maldon flake salt)
Maybe a splash of red wine vinegar at the end to punch up the flavors and cut through the richness (I added a dash upon reheating leftovers and it was fantastic)
Chop your potatoes into 1/2 inch cubes. Parboil in a large pot of salted water about 5 minutes or until tender but not falling apart. Drain.
While the potatoes are working, tip and chop the green beans into bite sized pieces.
Heat enough oil to cover the bottom of a large pan over medium-high until shimmering.
Add the potatoes, sprinkle with your citrus seasoning, and sauté 2-3 minutes or until just beginning to get some color.
Add the green beans & some pepper and sauté an additional 3 – 5 minutes or until nicely browned.
While the hash is working, mince the garlic and chop the herbs.
Add the garlic & herbs to the pan and stir to combine. Let cook a few minutes to meld. Taste and add more seasoning if necessary.
Finish with a sprinkle of good salt and/or a splash of vinegar.
I served with some vegan cashew curry sausages for dinner the first night and with a sausage, a little leftover seared red pepper + a fried egg the second. Both ways were yum.
Serves 2 for dinner & 1 for lunch if your portions are small (at least small to me; if you’ve been following this blog for any length of time, you know I love a healthy portion)