Last week we got our first community supported agriculture (CSA) share. In addition to the benefit of getting fresh, local grown (often organic) produce, meats, cheese et al, I really wanted to do this so that I would have to challenge myself in the kitchen. I tend to get into a cooking rut, making the same dish over and over until I’m sick of it, and I know I need to change that.
I’m lucky to have a toddler who is, at least for the moment, pretty adventurous when it comes to food. Indian food, Thai food, salmon, chunks of avocado. She loves all the things green, except for spinach – having gotten over her hatred of green beans in recent months. Of course, what did we get in our share that week? A giant bag of spinach. Sigh. I looked around my kitchen at what I had left from my last big shopping trip, grabbed a bunch of things I knew she would like and figured I could hide the spinach in there and maybe she would accidentally eat some.
I use bratwurst in this recipe since that was my meat of the week and I was out of bacon. Feel free to substitute the meat of your choice or omit it all together. Keep in mind that if you are using bacon, you won’t need to add any olive oil to the pan before you begin frying the potatoes.
CSA Hash (Serves 4)
- 1 bratwurst, casing removed and cut into smallish chunks
- Olive oil
- 1 pound Yukon gold potatoes, peeled and cut into 1/2 inch dice
- 1 small yellow onion, finely chopped
- 1/2 medium zucchini, diced
- 1/2 pound asparagus, ends trimmed and cut into 1 inch pieced
- 2 cups spinach
- Salt and pepper
Heat a cast-iron frying pan over medium heat. Add the brat chunks and cook, turning frequently, until cooked through. Remove from the pan and set aside. Unlike bacon, pancetta, etc the bratwurst won’t give you a lot of fat to work with, so you’ll need to add a few tablespoons of olive oil to the pan.
Once the olive oil is heated, add the potatoes and let them start to fry without messing with them. Season them with salt and pepper. After a couple minutes, once they’ve started to brown, begin turning your potatoes. Repeat this process for about 15 minutes – they’ll be more evenly browned this way – or until they are most of the way done.
At this point, you can add the onion and zucchini. (Any earlier in the process and it would burn.) Cook for several minutes or until they start to soften. Add the asparagus and give the whole mixture another toss. Cover the pan with tinfoil and cook for an additional 5 minutes or until the asparagus begins to crisp (thicker asparagus will take longer). Stir in the cooked bratwurst and spinach, cooking until the greens begin to wilt and the bratwurst has reheated.
Serving suggestion: top with sliced scallions, shredded gruyere cheese and fried eggs.