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I’ll confess I was a tad bit proud as I dug the potatoes, pulled the onion and picked the beans and corn from our garden to make this dish, a little like a “pioneer” woman. (I’ve had enough flops in the garden that actual successes are pretty exciting)
It’s actually the third time we’ve had this meal, but it’s such an easy, healthy and delicious lunch that everyone likes – kinda rare around here with picky little eaters. I used fresh corn this time, but you could easily sub in frozen.
Yum
Summer Garden Hash
Author: Amy Gerber
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4
(recipe adapted from TheKitchn)
Ingredients
- 1 pound small red potatoes
- 1 pound green beans
- 3 ears sweet corn (3 to 3½ cups kernels) kernels cut off
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced thinly
- Pre-cooked sausage - sliced bite size
- ¼ cup (1/2 stick) unsalted butter
- 2 tablespoons lemon juice, from 1 lemon
- Salt
- Black pepper, to taste
- feta for sprinkling, optional
Instructions
- Scrub the potatoes clean and cut them into bite-sized pieces. Place them in a medium-sized pot with 1 tablespoon of salt, and cover with cold water. Cover and bring the water to a boil, then reduce to a simmer. Cook until the potatoes are tender and easily pierced with a fork, 5 to 8 minutes. Scoop the potatoes out with a slotted spoon and transfer to a mixing bowl; cover to keep warm. (keep the water)
- Meanwhile heat a teaspoon of oil in a separate small saucepan over medium heat, and cook the onions until they are soft and beginning to brown, 6 to 8 minutes. If you have the time and patience, continue slowly cooking the onions until they are fully caramelized — add sausage and sauté 2-3 minutes. Add to bowl with potatoes.
- While the potatoes and onion are cooking, trim the green beans and cut them into bite-sized pieces. Once the potatoes have finished, bring the cooking water back to a boil and blanch the beans until they are bright green and tender, 5-8 minutes, depending how much "crunch" you like. Remove with a slotted spoon and transfer to the bowl with the potatoes.
- Return water to a boil and add corn kernels; blanch 2 minutes and drain. Add this to the bowl with the potatoes and beans.
- Place the empty small saucepan back over medium-high heat and melt the butter. Continue cooking, occasionally stirring the butter in the pan, until the butter darkens and begins to smell nutty. Remove from heat and let the butter cool slightly, then stir in the lemon juice and ½ teaspoon of salt. The lemon juice will make it sizzle up and sputter — be a little careful!
- Drizzle the lemon-brown butter sauce over the vegetables and toss to combine. Sprinkle with cheese, if using, and add salt and pepper to taste.
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