Spring oven hash

This is what the light looks like in my dining room at dinner time. That is, this is what it looks like since I broke the cheap plastic blinds and can no longer open them. Little slits of light come through the west-facing window and cast magical shadows on dinner plates. I photograph dinner so rarely (What’s the point when it’s usually a not-so-pretty meal eaten in the half-light?) but I couldn’t let this one go.

At first I was disappointed in my pictures of this glorious meal. Who wants to drool over shadowy potatoes and dimly-lit avocado? I guess I do because when I uploaded my pictures the day after taking them I really, really wanted there to be more potatoes and lima beans in my fridge. The memory of how they tasted was still vivid and I could taste the fresh parsley and melty goat cheese just looking at the photographs.

Sometimes things we throw together on a Sunday night just work. Often they don’t but it’s those bullseye dishes that make cooking a worthwhile endeavor for me. Okay, that’s not entirely true. I love the plain, “boring” comfort foods that I make all the time with whatever is lying around too.

Back to the potatoes. I would like to thank Mariquita Farm for including little, red, new potatoes and a grocery bag full of fresh lima beans in my veggie box last week. I’ve never been much of a potato person but when I eat them I prefer the crisp, new potatoes or sweet potatoes baked to the point of caramalization. Yum.

The potatoes and lima beans worked so well with the fresh herbs in this dish and something about this combination of foods roasting in the oven is the perfect transitional spring meal. I served it for dinner but it would make a perfect bed for eggs at breakfast. When I’m combining a lot of different elements for one meal, it’s nice to have at least one of them in the oven. That makes for fewer pans to manage on the stove.

Spring Oven Hash

Ingredients

  • All your potatoes (I had about 10 small, red ones), cut into halves or quarters so that all pieces are about the same size.
  • 1 cup shelled lima beans
  • 1-2 tablespoons fresh rosemary, chopped
  • Salt and pepper
  • Olive oil
  • 1/4 cup flat-leaf parsley, chopped

Instructions

  1. Preheat oven to 400 degrees F.
  2. Lightly oil a roasting pan or baking sheet, or use a Silpat
  3. Combine all ingredients in a large bowl or plastic bag and toss to evenly coat everything with oil+herbs
  4. Spread mixture on baking sheet and place in the oven.
  5. Cook for 20-30 minutes, stirring 1-2 times part way though.
  6. Remove from oven and stir in parsley. You can serve the hash now or place is back in the turned-off oven to wilt the parsley a bit more.
  7. Serve with goat cheese (or another creamy, flavorful cheese) and maybe an egg or two.
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3 Comments

Filed under CSA, other goodies

3 Responses to Spring oven hash

  1. Yum! Potatoes, goats cheese and an egg – sounds lovely. Is that purple cauli that I see?

    • Rachel

      It is purple cauliflower! I completely forgot to mention the cauliflower and turnips on the other side of the plate. They were also from the CSA and delicious!

  2. I love how this is full of my favorite spring veggies! And I thinkt he lighting really MAKES the ambience! It makes the photo feel like spring/summer.

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