The Atlanta Journal-Constitution
SUMMER FARM BOX VEGETABLE HASH
“One of the easiest ways to use up a veggie box is to throw it all into a hash,” Rothacker says.“While the potatoes are a must for hash, really anything else would be delicious mixed in.”
1 pound new potatoes, 1/2-inch dice 3 tablespoons butter
1 Vidalia onion or other sweet onion,
1/4-inch dice
2 cloves garlic, minced
8 shishito peppers (substitute padron peppers if you can’t find shishitos, or 1 poblano if those, too, are unavailable), sliced horizontally into 1/4-inch slices
2 small zucchini or summer squash, 1/2inch dice
2 standard ears sweet corn (or 3 small ears), shucked and kernels cut from the cob
1 1/2 cups cherry tomatoes (Rothacker perfers Sungolds, but any kind will do), sliced in half
Juice of 1/2 a lime
1 tablespoon rough chopped basil leaves 1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon red chile flakes (optional) (see note)
Place the potatoes in a saucepan and cover with water. Bring to a boil and cook until they begin to soften, 8-10 minutes. Drain the potatoes and set aside.
Warm a cast-iron skillet over mediumhigh heat on the stovetop. Melt the butter in the skillet. When the butter starts to bubble, add the onion and garlic and cook 1 minute, stirring often. Add shishito peppers, squash and potatoes. Cook, stirring occasionally, until potatoes brown slightly and the squash is tender, about 6 minutes. Add corn and tomatoes, and continue to cook 2 minutes more. Add lime juice, basil, salt, pepper, and chile flakes if using. Stir to combine. Serve hot.
Note: One in 10 shishito peppers are spicy while the others are mild. If you get a spicy one, you may want to opt out of the chile flakes, but if you love your spice or end up with only mild peppers, add this to amp up the flavor.
Serves 4-6.
Per serving, based on 4: 268 calories (percent of calories from fat, 32), 7 grams protein, 42 grams carbohydrates, 6 grams fiber, 10 grams total fat (6 grams saturated), 23 milligrams cholesterol, 677 milligrams sodium.