Recipe of the Week - Root Vegetable Hash with Mustard Glazed Beet Greens

It's getting cold and brisk here in Maine! This hash recipe was just the thing to warm us up after an afternoon outdoors. I incorporated other root vegetables to boost the vitamin content and add layers of flavor, and found some beautiful beet greens to round out the healthfulness and color of this dish. My method of finishing the hash in the oven might be unconventional, but it serves two purposes: it frees up space on the stovetop for cooking the eggs and greens, and using the same pan for hash and greens boosts the taste of the earthy beet greens with the "fond" (stuck-on bits of hash) leftover in the bottom of the pan.

This recipe could easily be adapted for vegetarians. Omit the corned beef, substitute vegetable stock for the beef stock, and replace the worcestershire with a handful of fresh herbs. Also, feel free to experiment with the root vegetables! Beets, parsnips, turnip, and other varieties of potato would all blend wonderfully.

Bon Appetit!

Serves 4-6

For Hash:

½ pound corned beef, ½” dice
1 small yellow onion, ½” dice
2 medium red potatoes, ½” dice
2 carrots, ½” dice
1 small sweet potato, ½” dice
1 small bell pepper, ½” dice
3 cloves garlic, minced
4 sprigs fresh thyme
½ cup beef stock
1 tsp. mustard seed
1 tsp. peppercorns
1 tsp. Worcestershire
2 tsp. butter
2 tsp. olive oil

Preheat oven to 400°.

Heat dry large saucepan over medium heat; add mustard seed and peppercorns, and toast, stirring constantly, until mustard seed begins to pop. Immediately transfer to mortar and pestle or spice grinder and grind to coarse powder. Set aside. Add olive oil and butter to pan. Sauté onions and garlic until translucent. Add corned beef, thyme, and mustard seed/pepper blend. Cook until beef is browned, and add vegetables. Heat for one minute, then stir in Worcestershire and stock, scraping bottom of pan to deglaze. Cover and cook for approximately 10 minutes, until vegetables are tender. Remove lid, and cook a few minutes more, until most of the liquid has evaporated. Transfer to parchment-lined sheet pan (with high sides), stir in green peppers, and place in oven. Reserve saucepan for greens. Bake hash in oven, stirring occasionally, for approximately 20-25 minutes, or until vegetables begin to crisp slightly.

For Beet Greens:

1 bunch beet greens, washed and shredded (do not dry)
1 shallot, cut into strips lengthwise
3 cloves garlic, thinly sliced
2 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
1 Tbsp olive oil
Pepper to taste

To saucepan used for hash, add olive oil. Heat pan over medium, and sauté shallot and garlic until soft. Add mustard and stir to coat. Add vinegar and scrape pan with spoon to deglaze and create a sauce. Simmer for a moment, then add washed greens, using tongs to coat greens in sauce and mix with shallots. Cook, stirring frequently, until greens begin to wilt, 3-5 minutes. Remove from heat and season with freshly ground pepper to taste.

Shallots and Fond

To Serve:

Poach or fry one egg per person. Heap hash onto plate, top with the egg, and place greens alongside.

Yum! I promise it tastes better than my camera made it look...