George Weld and Evan Hanczor of Williamsburg's Egg Share a Recipe for Spring Vegetable Hash

Hashes aren’t just for heavy meats. They make a good backdrop for vegetables too.

Spring Vegetable Hash

Ingredients:
For the spring vegetable hash
1 bunch broccoli rabe (around 6 stalks)
4 to 6 radishes
1 tablespoon unsalted butter
kosher salt
black pepper
1 tablespoon plus 2 teaspoons oil
1/2 teaspoon lemon juice (optional)
4 hash browns
1/4 cup hard or semi-hard cheese
Grated Cheddar or aged Gouda
6 spring onions or scallions, chopped

For the hash browns
4 medium (or 2 pounds) russet potatoes
1/4 cup onion
minced kosher salt
black pepper
oil for deep frying

Directions:
To make the hash browns, put the potatoes in a deep pot and add cold water to cover. Bring to a boil over high heat, then turn off flame and let the potatoes sit in the boiled water for eight minutes. Pour the potatoes out into a colander and let them dry.

While they are still warm, peel the skin off each potato (you may find this easier to do with a paring knife than with a vegetable peeler, which can get gummed up). Grate the potatoes into a bowl on the coarse side of a box grater.

Mix the minced onion into the grated potatoes, then season generously with salt and pepper. Mix well with your hands.

While the potatoes are still warm, scoop them up a handful at a time, about half a cup, and form them into oblong disks with your hands. Pack them by bringing your hands together around the grated potato as though you were clapping. You want them tight. Set aside.

To make the spring vegetable hash, trim off any dry or woody ends of the broccoli rabe and split the stalks into pencil-thick pieces if they’re thick. Trim the greens on the radishes and cut them into quarters or sixths.

In a small sauté pan, heat the butter over medium heat until it’s foaming. Add the radishes and sauté until they’re browned at the edges and tender. Remove from the butter and season with salt and pepper.

Wipe out the sauté pan and heat a teaspoon of oil over medium-high heat. Add the broccoli rabe and some salt, pepper, and lemon juice to taste. When the stalks are tender and the florets lightly seared, remove from heat and set aside while you cook the hash browns.

In a larger skillet or griddle, heat a tablespoon of oil over medium-high heat. Smash the potatoes down on the oiled griddle. Leave them undisturbed for five to seven minutes, lifting up an edge from time to time with a spatula to see if the potato is browning.

When the potatoes are browned and crispy on the bottom, divide the cheese among the pieces and allow to melt for a minute before adding the vegetables. Lay the broccoli rabe and radish on half of the hash browns. Scatter the scallions throughout the pan, allowing some to sear on the surface and some to stay more or less raw on top of the potatoes. When the cheese is melted, fold each hash in half and transfer to a plate with a spatula. Serve with eggs or a salad or on its own. Serves four.

—From “Breakfast: Recipes to Wake Up For” by George Weld and Evan Hanczor from Rizzoli.

Editor’s note: A version of this story appeared in the Spring/Summer 2018 issue of Brownstoner magazine.

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