Morel and Spring Vegetable Hash

 

This hearty vegetarian hash kicks off spring by combining English peas, baby spinach, morels, and spring onions with crispy potatoes. Farmers harvest mild spring onions before the bulbs grow to full size; they have small white or deep purple bulbs and tall green tops. (Use two sweet onions if you can’t find spring onions.) Morels are my favorite mushroom to use in this hash, but you can also substitute your favorite mushroom if you don’t want to splurge on morels. Serve the hash on its own or dish it up with poached eggs and toast to make it a more substantial meal.

 

4 large red potatoes, cut into 1/2-inch pieces

1/4 C. extra-virgin olive oil

1 T. finely chopped fresh rosemary

Kosher salt and freshly ground black pepper

1/2 lb. fresh morel mushrooms

2 T. unsalted butter

1/2 lb. asparagus, trimmed and cut into 1 -inch pieces

4 spring onions, trimmed and cut into %-inch rings

2 garlic cloves, finely chopped

2 T. finely chopped fresh flat-leaf parsley

2 T. finely chopped fresh thyme

Finely grated zest and freshly squeezed juice of V2 lemon

1/2 lb. fresh or frozen shelled English peas

4 C. tightly packed baby spinach

 

Arrange a rack in the center of the oven and preheat the oven to 400°F. In a medium bowl, toss the potatoes with the oil, rosemary, and a pinch of salt and pepper. Transfer the potatoes to a large baking sheet and roast for 30 minutes or until crispy and fork-tender. Remove the potatoes from the oven and set aside. Bring a medium pot of salted water to a boil. Add the morels and boil for 10 seconds. (This cleans the morels and kills any worms or spores that might be in them.) Using a slotted spoon, transfer the morels to a cutting board. Pat the morels dry, halve them, and set aside. In a 12-inch cast-iron skillet set over medium heat, melt the butter and cook until blond. Add the asparagus and spring onions and cook, stirring occasionally, until the onions start to wilt and the asparagus gets a little color on it, about 3 minutes. Add the garlic and cook, stirring occasionally, until golden brown, about 1 minute. Add the morels, cover the skillet, and cook until the morels release their natural juices, about 1 minute. Remove the lid from the skillet and add the potatoes, parsley, thyme, lemon zest, and lemon juice and stir to combine. Add the peas and spinach, stir to combine, and cook, stirring frequently, until the spinach wilts, about 2 minutes. Season with salt and pepper. Using a large serving spoon, divide the hash among four to six large bowls or plates. Now eat.