Spring Vegetable And Double Potato Hash
- 1 pound thin asparagus, trimmed, blanched and cut into 1/4 to 1/2-inch pieces
- 1/2 cup grapeseed oil
- 1 Celery Root, diced into 1/4 to 1/2-inch pieces
- 1 large red onion, diced
- 2 small zucchini, diced into 1/4 to 1/2-inch pieces (place diced zucchini on paper towel to absorb moisture)
- 1/2 pound white potatoes, diced into 1/4 to 1/2-inch pieces (place diced potatoes on paper
- towel to absorb moisture)
- 1/2 pound fingerling potatoes, diced into 1/4 to 1/2-inch pieces (place diced potatoes on paper towel to absorb moisture)
- 2 ounces blue cheese
- For the hash:
- In a large oven-safe skillet, add half the oil (1/4 cup) and warm the pan over medium low heat. Add asparagus and diced onion, and saute together for about 5 minutes until the asparagus feels cooked to the bite. Remove from heat and set aside. In a large bowl toss the zucchini, diced white potatoes and diced sweet potatoes with the remaining 1/4 cup of oil and season them with salt and pepper. Get a nice even coating of oil on the zucchini and potatoes and place them onto a large roasting tray. Top with the asparagus and onion mixture and place in the oven for 35 to 45 minutes. Once the hash is complete, toss 2 ounces of blue cheese with warm hash mixture and using a 3-inch circle mold or biscuit cutter as a mold, form a circle of the hash in the center of serving plate.
thin, grapeseed oil, celery, red onion, zucchini, white potatoes, potatoes, blue cheese
Taken from www.epicurious.com/recipes/member/views/spring-vegetable-and-double-potato-hash-50117492 (may not work)