Summer Vegetable Hash

There are a few go-to not-really-a-recipe recipes that I rely upon for celebrating or even just using up really great summer produce. Usually it’s hot, tossed pasta dishes like this one or this one; stir fry, like this one; chopped vegetable salads like this one and this one, or soup. After a recent bit of messing around, I’m going to confidently add another category: vegetable hash.

I know, hash sounds so dull, so old fashioned. So lumberjack-y. Well, get over it. This frugal classic can be fresh and lively, a bright medley of sautéed vegetables, pumped up with golden fried potatoes. The method is simple; so simple that you might even call it rustic. But like every other rustic dish that stands the test of time, it’s extremely satisfying. This particular version was surprisingly tasty, the verdant flavors and delicate crunch of browned summer vegetables and new potatoes enhanced by deeply browned onions.

I used yellow summer squash (from my garden) and super-fresh green beans (from someone else’s garden), for my hash, but you can customize what’s in your frying pan. I feel that potatoes are a must for it to be hash, but other forms of summer squash, such as zucchini or patty-pans are no-brainer substitutions. Cauliflower, broccoli, bell peppers, and sugar snap peas would be good here, too, although cooking times might need to be adjusted.

You could add some protein to this simple hash by stirring in diced ham, cooked bacon, beef or chicken, some seasoned firm tofu cubes, or cooked chickpeas. You could also melt a layer of cheese on top at the end of cooking, or serve it with a fried or poached egg. Bread of some kind is nice on the side. I liked the Rosemary Cheddar Soda Bread I baked the same day (more on that soon), but a crusty country slice or a piece of whole wheat or rye toast would be mighty fine, too.

 

To make a Summer Vegetable Hash, you don’t need a lot of one ingredient or another, just a few handfuls of whatever is fresh or even cooked and left over (adjust cooking times accordingly). You don’t need any special skills or equipment, just a knife and a pan and the ability to use each without hurting yourself. You don’t need to be ready to show off to make hash, you just need to be hungry at breakfast, brunch, lunkfast, dinner, supper or midnight. 

Summer Vegetable Hash

I like to par-cook potatoes before frying them. I usually use the microwave and offer some simple instructions for that here. You could use leftover cooked potatoes, too. Just don’t cook them in the pan as long. They just need to be cooked through and thoroughly browned.

¾ pound thin-skinned potatoes

2 tablespoons olive oil

½ cup finely chopped onion

1 teaspoon coarse salt, divided

½ pound yellow summer squash, cut into ½ to ¾ -inch pieces

4 ounces green beans, stem ends removed, cut into ½ inch lengths

1 tablespoon fresh thyme leaves

Freshly ground black pepper to taste

1. Partially cook the potatoes. I use the microwave as follows: poke the skins of the potatoes in several places with a fork or sharp knife. Place in a microwave-safe bowl. Microwave on high for 3 minutes. Shift the positions of the potatoes in the bowl so those on the bottom are moved to the top. Microwave for 1-2 minutes more depending on the size of the potatoes. The potato flesh should give just slightly when squeezed. Set aside until cool enough to handle. (Or cool and refrigerate for a day or two.)

2. Cut the cooled potatoes into about ½ - ¾ -inch cubes.

3. Heat the olive oil in a cast iron skillet over medium heat (or use your favorite skillet.) Add the onion and ¼ teaspoon salt. Cook over medium heat, stirring frequently, until the onions are just beginning to brown, about 5 minutes.

4. Add the potatoes and another ¼ teaspoon salt. Cook 5-8 minutes, turning the potatoes frequently until they are golden brown.

5. Add the squash, green beans, and ¼ teaspoon more salt. Cook and stir the mixture another 8-10 minutes, or until the potatoes are well browned and the squash and beans are browned and tender-crisp. The onions will be very brown and caramelized at this point.

6. Stir in the remaining ¼ teaspoon salt, pepper, and thyme leaves. Cook a minute or two more until the thyme is wilted. Adjust seasonings if needed. Garnish or embellish as desired.

Makes 2 large main-dish servings or 4 side dish servings.

Coming Soon: Rosemary Cheddar Soda Bread and 7 Favorite Summer Muffins