I know I JUST posted Week 7’s CSA recipe this week, but I need to catch up. After all, I picked up Week 10’s box Tuesday. I’m sad to say that means only two weeks left. On the other hand, my summer share starts in May. I’m VERY excited to see what wonderful things the Lancaster Farm Fresh farmers grow for me!
Carrots–glorious, delicious carrots–were a staple of this winter’s CSA. It seems as if they’ve been replaced by their paler twin–parsnips. I love parsnips. I’ve mashed larger, older parsnips with sweet potatoes and topped with goat cheese (so good!). But these parsnips are delicate and tender and perfect for roasting.
So I took a remarkably large beet (from week 8), a few potatoes, and some parsnips and turned them into hash. Topped with farm fresh eggs, this recipe is a delicious and beautiful way to do breakfast for dinner.
I even had leftovers the next morning–dinner for breakfast, I guess?
Beet, Parsnip, and Potato Hash
3 Yukon Gold potatoes (medium sized), peeled and diced into 1/4 inch cubes
1 giant beet, peeled and diced into 1/4 inch cubes
2 parsnips, peeled and diced into 1/4 inch cubes
5 sprigs fresh thyme, leaves removed and roughly chopped
Freshly ground black pepper
3 tablespoons olive oil
1 sweet onion, diced
Preheat the oven to 425 degrees F. On a large sheet pan, toss the beets, potatoes, and parsnips with 1/2 teaspoon kosher salt (or more if you like), 1/4 teaspoon pepper, thyme, and 2 tablespoons olive oil. Roast in the oven for about 20 minutes or until tender. Turn with a spatula ten minutes into cooking time.
Meanwhile, heat 1 tablespoon olive oil in a large skillet on medium high. Add the onions and saute over medium low until caramelized, about 13 minutes.
When the beets, potatoes, and parsnips are tender and slightly brown, add them to the onions. Saute until browned even more, about 5 minutes.
Divide hash into four bowls or plates and top with a fried egg. (Poached eggs would be lovely, too.)