Tag Archives: side dish

Veggie Hash

The Tale of the Sad Asparagus

Once upon a late summer, a small and spirited child ran out to her Lala and Papa’s garden in the front of the house. Always welcomed (and encouraged) to pick that season’s produce, the young child started picking the strawberries. After that, she moved on to cutting chives. With many greens left, she cut lettuce and rosemary and finally moved on to carrots. Disappointed in the size of the carrots (basically nonexistent), she ran inside to show her Papa and Lala her findings.

“Oh…that? Yeah….that was going to be our asparagus next year….”

So here’s the thing about asparagus: it takes a season before it actually grows. And it never grows if you have small and spirited children picking any green that pops up out of the ground.

So if you have fresh, farm-grown asparagus, use it here. And the moral of the story? Kids ruin evvvvverything.

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Veggie Hash:

2 yukon gold potatoes, shredded

1 medium zucchini, shredded

5 asparagus shoots

1 small onion, diced

1 clove garlic

pancetta, diced

4 eggs

salt and pepper to taste

1) heat about a tablespoon of EVOO in a nonstick skillet. Add the onion and cook for a few minutes as it begins to turn translucent. Add the garlic and the asparagus (which you’ve cut into 1-2″ pieces) and cook for a few minutes more. Then add the pancetta.

2) squeeze the potato and zucchini to get as much moisture out as possible (they really hold on to a lot of water). After the pancetta is cooked to your liking, add the shredded veggies. I used a cheese grater to shred it and it took less than 2 minutes. Easy.

3) Cook like you would hash browns. Mix it all together then spread it out and flatten it down into one layer. Let it brown up a bit (cook for a couple minutes) then flip the whole thing. You’ll have to flip it in pieces, and it’s totally okay if some pieces flip and some don’t. Do this a few times until it’s just barely crispy…you don’t want it to be too crispy…just barely browned.

4) divide it into four portions on plates.

5) crack 4 eggs into the skillet (you shouldn’t have to add more oil, but if you do, just a tad will suffice) and fry until the whites are completely cooked, but the yolk is just barely still runny. Really, cook it however you like it.

6) slide the egg on the hash and plate it like a pro. Add salt and pepper. Voila.

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Chickpea Salad

The transition from winter weather to spring weather always gets me super excited to start preparing dishes that are lighter, fresher, and a little healthier. Because, let’s face it, winter weather makes you want to cuddle up with comfort food: mac n cheese, mashed potatoes, that kind of thing.

You guys, spring-like weather is here. Enter: chickpea salad.

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Ingredients (I doubled the recipe for my pictures):

1 can garbanzo beans (chickpeas)

either 1 huge avocado or 2 small avocados (I like avocados a lot so I did 2 small)

crumbled feta

juice of 1/2 lime

red onion (optional)

salt and pepper to taste

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Honestly…just mix it all together. Mix it gently!

At the end, drizzle with EVOO.