There is an old American breakfast tradition called "Red Flannel Hash." This consists of corned beef, beets, potatoes and other bits. Its origin seems to be surrounded in mystery, but I've always imagined it as something served in a logging camp. Maybe because it's called "red flannel," and I associate red flannel shirts with loggers. At any rate, I decided to make a nice mellow hash, a kinder, gentler, non-meat hash, full of the ingredients from my CSA box, especially since I finally received some tasty carrots. I would hate to deride the superior soil of central Ohio (alliteration rules!), but I was beginning to think we were simply incapable of growing sweet carrots. Every carrot I've purchased this year has been really bitter. Fortunately I received some in my CSA box last week which were deliciously sweet. Maybe they just needed cooler growing conditions.
You'll probably have the best success with this dish if you use a nonstick pan; otherwise the potatoes might really stick. If you choose not to, be sure your pan and oil are fully heated before adding anything. This dish could be modified with any autumn veg - celeriac, sweet potatoes, squash, etc. I have tried to properly indicated cooking times here, but in truth I employed one of my favorite timing methods, which is this: prepare the veg which takes the longest to cook and put it in pan, then prepare the next longest veg and put it in pan, and repeat until you are down to the quickest - cooking ingredient. It works really well if you have a prep area within pan-shaking distance.
Calico Hash - serves 2, but can easily be increased as needed
olive oil
1 tbsp butter, plus more as needed
4 medium potatoes - Yukon Golds are nice, because they will hold their shape without going mushy - peeled, rinsed, and cut into small dice - 1/4" dice
6 small or medium carrots, peeled and cut into 1/4" dice
2 medium shallots, peeled and cut into tiny dice
1/2 small onion, peeled and cut into 1/4" dice
2 cloves garlic, minced
1 small red bell pepper, peeled (it's kind of a pain but worth it) and cut into 1/4" dice
salt
freshly cracked black pepper
nutmeg
Heat a tbsp of olive oil over medium heat in a large nonstick skillet. Add the butter and melt. Add the potatoes, salting liberally. Shake the pan and stir the potatoes around, allowing them to brown slightly, for about 5 minutes, repeat with the carrots - cooking 5 minutes, add butter as necessary if things begin to dry out. Add the onions, cook about 2 minutes (you still want to onion to have a little "tooth." Add the garlic. Taste a potato; if it is soft, add the bell pepper. If not, continue cooking another 5 minutes or so, then add the bell pepper. Season the entire dish with salt, pepper, and about 4-5 grates of fresh nutmeg (or a tiny pinch of ground nutmeg - less than even 1/8 tsp). Toss everything to coat and serve immediately. The whole process should take around 20 minutes, and the potatoes and carrots should be soft but still have structure. Serve with chicken, port, or anything you like. Maybe even with a fried egg on top . . . hey, that just gave me an idea . . .
Everything in this dish, exept for the oil, butter and spices, came in my CSA box from Elizabeth Telling Farms. Even the arugula I served alongside. Sandy sells most of these products (except her eggs, too bad for you) at her stand at the North Market Farmer's Market.
