This hearty vegetarian hash kicks off spring by combining English peas, baby spinach, morel mushrooms, and spring onions with crispy potatoes. Farmers harvest mild spring onions before the bulbs grow to full size; they have small white or deep purple bulbs and tall green tops. (Use two sweet onions if you can’t find spring onions at a farmers market or upscale grocer.) Morels are my favorite mushroom to use in this hash, but you can also substitute half a pound of your favorite mushroom if you don’t want to splurge on morels. Serve the hash on its own or dish it up with poached eggs and toast to make it a more substantial meal. — Adam Sappington
Recipes and Photos from HEARTLANDIA by Adam and Jackie Sappington. Copyright © 2015 by Adam Sappington and Jackie Sappington. Photography © 2015 by John Valls. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
- 4 large red potatoes, cut into half-inch pieces
- 1/4 Cup extra-virgin olive oil
- 1 Tablespoon fresh rosemary, finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 1/2 Pound fresh morel mushrooms
- 2 Tablespoons unsalted butter
- 1/2 Pound asparagus, trimmed and cut into one-inch pieces
- 4 spring onions, trimmed and cut into quarter-inch rings
- 2 garlic cloves, finely chopped
- 2 Tablespoons fresh flat-leaf parsley, finely chopped
- 2 Tablespoons fresh thyme, finely chopped
- Finely grated zest and freshly squeezed juice of half a lemon
- 1/2 Pound fresh or frozen shelled English peas
- 4 Cups tightly packed baby spinach
Arrange a rack in the center of the oven and heat the oven to 400 degrees F.
In a medium bowl, toss the potatoes with the oil, rosemary, and a pinch of salt and pepper. Transfer the potatoes to a large baking sheet and roast until crispy and fork-tender, about 30 minutes. Remove the potatoes from the oven and set aside.
Bring a medium pot of salted water to a boil. Add the morels and boil for 10 seconds. (This cleans the morels and kills any worms or spores that might be in them.) Using a slotted spoon, transfer the morels to a cutting board. Pat the morels dry, halve them, and set aside.
In a 14-inch cast-iron skillet set over medium heat, melt the butter and cook until blond. Add the asparagus and spring onions and cook, stirring occasionally, until the onions start to wilt and the asparagus gets a little color on it, about 3 minutes. Add the garlic and cook, stirring occasionally, until golden brown, about 1 minute. Add the morels, cover the skillet, and cook until the morels release their natural juices, about 1 minute.
Remove the lid from the skillet and add the potatoes, parsley, thyme, lemon zest, and lemon juice and stir to combine. Add the peas and spinach, stir to combine, and cook, stirring frequently, until the spinach wilts, about 2 minutes. Season with salt and pepper.
Using a large serving spoon, divide the hash among 4 to 6 large bowls or plates. Now eat.