root cellar

Recipe & food photos by Pat Friedman

Outlandishly Light & Fluffy 10-VEG Hash!

MY way of looking at it is, and you can quote me, “Hash Ain’t For Sissies.” Almost anything can go into a great hash – no two are alike – but here we look at how to perfectly cook any hash. . . whether humble or over-the-top. YOU HASH IT OUT!!

Rule #1: It’s the order of -- and time spent cooking each ingredient -- that makes a foolproof hash. Have all your ingredients ready, and plan to cook them in order described in the METHOD, below.

Rule #2: Stick to your own rules: if you insist on deep fried potatoes in your hash, then that’s how you cook them. Air-fryer? Fine. Baked in the oven until crisp? Great! Rolled skillfully once after 10 minutes of high cooking with oil and salt in tin foil tightly wrapped on the grill? Awesome. Or, the iron pan stovetop method used in this recipe. No matter your choice of how to cook your potatoes, do them separately, in the order below.

Rule #3: Resist temptation to stir potatoes too often. Leave them alone to crisp before turning. Really. Browning these ruddy roots takes time. Then try the “flip” method if you can, minimize the use of a spatula on the tender spuds.

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Ingredients

4 large Russet-style potatoes / or 6-8 small potatoes

1 small onion, chopped

3 shallots, cut thinly on the diagonal

2 cups green cabbage, chopped

2 carrots, cut thinly on the diagonal

2 large cloves garlic, chopped

4 eggs, poached after the hash is ready

Pancetta, cut into thumb-length pieces

Salt, pepper & selected spices

Fresh herbs if available: sage, parsley, thyme…or dried works well…just add them early on, giving maximum time to release the flavors and infuse the oil.

I used Pancetta here, something I rarely buy. But it’s elegant once in a while. You can use Bacon, Ham, Sausage, Corned Beef, Brisket/Other Tender Meats, Leftovers, Plant Based Meat Products, Walnuts, (or just no protein but the egg on top!)

(NOTE: either omit the garlic or wait until the last few minutes of cooking: garlic quickly burns in a recipe like this, leaving an acrid taste and texture.)

LINK TO EASY CONVERSION CHART

Spicewell is not just a food company, but a movement to take on Big Food and demand better for us and the earth products. Spicewell is the world’s first nutrient dense, Ayurvedic salt and pepper. Made with vitamins derived from organic vegetables like kale, broccoli, cranberry and maitake mushrooms to name just a few - it delivers 10% of your daily vitamins in a half teaspoon serving size. The vitamins are heat resistant and excellent to cook or season with.

Editors Note: Outdoor cooking up here in the farthest American reaches, (the vast, wooded hinterlands of Jackman Maine, on the border of Quebec, Canada) reaches straight down to the soul. Here, a little wilderness soul-food is created as an homage to my wonderful friends in the magical FRONTIER of Jackman, where I spent so many years living and visiting year-round since the ‘80s!

Perfect Pairings — Fritatta • Good Read — Maine Potota Picking

Method 4 Serving

1. Peel the potatoes, slice into cubes or random, consistently-sized shapes, then place them directly into a large soup pot filled ½ way with clean water. Rinse & drain carefully. Place them back into the pot now filled wit h salted water – enough to cover the potatoes by an inch or more.

2. Boil at a low roll for 10 minutes – do not stir too often – the less contact with the potatoes, the better.

3. Remove and drain spuds. Gently pat them dry. Food that is wet will not brown properly.

4. Carefully crisp the pancetta on a lightly oiled iron pan at medium heat (or, have your cooked protein ready to add at the end). Remove pancetta crisps from pan, reserve the oil.

5. Return the oiled pan to the stove, adding ¼ cup of quality oil. (coconut works really well)

6. Turn up the heat to medium high and stir- carefully but continuously for 5 minutesall of the veggies and herbs except the potatoes and garlic.

7. Remove and put aside the veggies onto a cookie sheet while they are tender but stil l retain some crispness. Do not overcook.

8. Return the iron pan to the stove, turn heat down to medium. Heat ¼ cup of oil – add a bit of butter for a rich flavor and as a nice browning agent. Carefully pour the drained, patted dry, par-boiled potatoes into the pan, quickly and lightly spread them out evenly in a layer on the melted oil/butter.

9. Add salt, pepper, and any extra herbs or spices (easy and delicious: onion powder + steak seasoning…)

10. THEN LEAVE THE POTATOES ALONE for 5-10 minutes until the bottoms are browning and crispy.

11. If you can, flip them in the pan, try turning all the potatoes very carefully, keeping them intact. You don’t want mashed potatoes here. NOTE: there are thousands of varieties of potatoes (in Peru alone!) Your cooking time will vary, depending on the potatoes. Once the spuds are flipped, top with the veggies, add the garlic, and any proteins. Sti r very lightly – just 2 or 3 turns with a large spatula – just heat for 2-3 more minutes, avoid stirring unless necessary. Move off the heat: there will be carryover cooking from the iron pan. Poach the eggs. Evenly divide the hash into 4 bowls and top each with an egg, a dash of blac k pepper or your fav flavors. (A couple dabs of hot sauce on the edge of the dish looks and tastes striking, too.)

16. Who says hash has to be “onenote?” This one is a veritable party of healthy and hearty; fluffy inside and crispy outside, these potatoes are happily married to the gorgeous veg & herbs.

17. Serve with a thin slice of toasted sourdough (GOOD BREAD) or your choice of GF products.