MINNEAPOLIS — Butch O'Brien is the head chef at Wise Acre and shared his CSA Hash Recipe with us.
CSA Hash Recipe
Ingredients
- Hash vegetables: (although any vegetable you like can be added in)
- Cabbage, rough chop
- Carrot, sliced and blanched
- Onion, large dice
- Radish, quartered
- Kohlrabi, large dice and blanched
- Cauliflower, cut into florets
- Potato, large diced, par roasted in oven
- Kale stem, cut into 1 in. batons, reserve kale leaves
- Celery, small dice
- Deglazing solution:
- 1 Part sherry vinegar
- 1 Part water
- Caper aioli:
- 2 c. mayonnaise (from scratch or store bought)
- ½ c. capers, finely chopped, plus 1 T caper brine
- ¼ onion, minced
- 1 T chopped fresh herbs (parsley, chive, tarragon)
- 2 cloves garlic, minced
- 1 T lemon juice
Process:
- Combine all. Mix thoroughly.
- Combine all vegetable into a mixture.
- Start a pan on high heat with 2 T olive oil.
- Sautee hash on high heat 3-6 minutes. Do not stir constantly, this allows caramelization to occur.
- After vegetables are cooked with medium color, deglaze pan with vinegar solution.
- Stir for approx. 30 seconds.
- Turn off heat, then mount 1 T cold butter into hash mixture and stir to melt evenly.
- Season with Salt and pepper.
- Once hash is cooked, place atop raw kale leaves.
- Top with caper aioli, soft scrambled eggs, ham or meat of your choice.
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