Recipe by: Sous Chef Aaron Bourre (under Chef Moises Sabina)
Hash offers that rare combination of popularity and profitability. This vegetarian version, which features potatoes and a colorful array of veggies, is low on food cost and big on flavor and satisfaction. Top it with eggs or serve it straight up as a side or small-plate, drizzled with a flavorful aioli. And don’t hesitate to mix and match potato varieties for a year-round crowd-pleaser.
3/4 cup Olive Oil
1/4 cup Balsamic Vinegar
1 head Cauliflower
Salt and Pepper to taste
1 tablespoon Turmeric
4 yellow potatoes OR 16-20 Fingerling potatoes
1 Yellow onion, diced
2 Red bell peppers, diced
1/2 bunch Kale, 1-inch dice
Preheat the oven to 400˚F
Remove the stems from the beets and place in a small baking dish filled with 1 inch of water. Cover with tin foil and place in the oven for 1 hour. Check for doneness using a knife. The beets should be tender all the way through. Let cool, peel the skin and dice into ½-inch cubes. Place beets in a large bowl and add ¼ cup olive oil and ¼ cup balsamic vinegar. Mix well. Let sit for 15 minutes and mix again.
Slice florets off the stem of the cauliflower. Place florets in a bowl and toss with 1 tablespoon of olive oil. Add the turmeric, a pinch of salt and pepper, and stir. Place florets on a sheet pan and roast in the oven for 15 minutes. Remove from oven and set aside.
Turn oven down to 350˚F
Wash and dry potatoes and slice into ¼ inch thin half-moons. Place potatoes in a large bowl and add 3 tablespoons of oil and season with salt and pepper. Mix well. Place on a sheet pan and roast in the 350˚F for 20 minutes, or until tender when pierced with a knife. Remove from oven and set aside.
Place the diced onions and peppers in a large bowl and add 2 tablespoons of oil and a pinch of salt and pepper. Toss until evenly coated and place on a sheet pan and roast in the 350˚F for 12-14 minutes, or until the edges of the onion and peppers start to brown and the vegetables soften. Remove from oven and set aside.
In a large bowl combine the beets, cauliflower, potato, onions and peppers. Heat a large sauté pan with the remainder of olive oil over medium heat. Add vegetables to the pan. Let the vegetables heat through then stir in the diced kale. Press down on the vegetables as they cook to help them sear. After 3 minutes take off the heat and flip hash over so seared side is facing up and plate.
Cut the hash into 8 even wedges and serve at once.
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