Broccoli and Potato Hash

Just a quick post today, lettuce nibblers. I am in one of those cooking upswings, where food and inspiration are cranking out of my kitchen at an alarming rate. I couldn't tell you where this energy surge came from, but my girlfriend is thoroughly enjoying our packed fridge.

This hash is just simple and yummy. Each vegetable is cooked just the way I love 'em: the broccoli lightly blanched so it retains some crunch, the potatoes seared and then cooked to be soft and inviting. It's fast enough to serve at breakfast, and pretty enough to be a dinner side dish.

Bain taitneamh as do bheil!

PREP TIME: 15-20 minutes

COOK TIME: 30 minutes

MAKES: about 5 one cup servings

INGREDIENTS:

• 1 head broccoli, cut into bite-sized florets (about 2 cups)
• 2-3 medium potatoes, skin on, cut into 1/2" dice (about 3 cups)
• 1 medium onion, cut into 1/2" dice (about 1 cup)
• 5 cloves garlic, roughly chopped
• 2 tablespoons extra virgin olive oil
• 1/2 cup vegetable stock
• 4 oil-packed sundried tomatoes, minced
• sea salt and freshly cracked pepper, to taste

DIRECTIONS:

1. Set a bowl of ice water on the counter next to the stove. Bring a pot of salted water to a boil. Add broccoli and simmer until broccoli turns a bright green, about 60 seconds. Remove and immediately shock in bowl of ice water. Allow broccoli to cool completely, remove from ice water and set aside.
2. Heat a tablespoon of olive oil in a large skillet until the surface begins to shimmer. Add onions and saute until translucent and slightly browned. Add garlic and saute for 60 seconds more, being careful not to let the garlic brown. Remove onions and garlic from pan and set aside.
3. In the same skillet, heat another tablespoon of olive oil. Add the potatoes and allow to brown. (Restrain yourself from stirring the potatoes until they are crispy and browned) Add 1/2 cup vegetable stock to the skillet, stir potatoes and allow stock to simmer until it has evaporated and the potatoes are soft enough to be easily pierced with a fork.
4. Remove potatoes from heat, draining off any excess liquid. Add blanched broccoli, sauteed onions & garlic and sundried tomatoes. Stir to combine.
5. Season to taste with salt and pepper. If the hash looks a little dry, drizzle some olive oil on top. Serve warm. This dish keeps very well in the fridge for 2-3 days and reheats nicely for a delicious work lunch!