Does anyone remember that show “Ready, Set, Cook?” Â Basically it was a game show where you got a box of random ingredients and had to make dinner out of it. Â Some of the cooking reality shows use a similar premise now, but I liked this show because the professionals had to work with regular people to get the meal prepared. Â Plus it was a great way to spend thirty minutes running on the treadmill. Â I still generally watch cooking shows while on the treadmill — not sure if that is incentive or punishment.
But I do love the challenge of taking very disparate items and somehow bringing them together into a coherent dish. Â Certainly some of the dishes turn out a lot better than others, but it is always a fun experiment. Â Before we went away on vacation, I was cooking like crazy to use everything in the refrigerator up. Â In this case, I had new potatoes, garlic scapes (the green flower shoot from the garlic), green onions, parsley, and lots of eggs. Â I settled on a “hash” sort of thing and I was not disappointed. Â I love putting a slight twist on a very traditional approach and it was a delicious vegetarian entree. Â I served it with sauteed snow peas and a nice glass of Sauvignon Blanc.
You should definitely add a hash like this to your weeknight cooking repertoire — it is super flexible, quick, healthy, and uses up lots of odds and ends. Â And the kids really loved it too… Feel free to spice it up if your crew is spice tolerant.
Curried Chick Pea and Red Potato Hash
1 qt. of red potatoes, cut into 1/2 inch pieces
3 garlic scapes (could substitute with 1 or 2 chopped garlic cloves), chopped
4 green onions, green and white parts chopped
2 t fresh ginger, chopped
3 T olive oil
1 t curry powder
1/2 t garam masala (a spice mixture generally made of cumin, cardamom, coriander, cloves, cinnamon, pepper)
1/4 t turmeric
1 t salt
Freshly ground pepper
1 can of chick peas, drained and rinsed
1/2 cup of water
2 T parsley or cilantro, chopped
1. Â Heat olive oil in a large saute pan over medium heat. Â Saute the white part of the chopped green onions, garlic scapes, ginger, 1/2 t of curry powder, garam masala, turmeric, 1/2 t of salt, and freshly ground pepper for about five minutes.
2. Â Add in chopped potatoes and cook for about 10-15 minutes until potatoes are beginning to brown and soften. Â Add more oil if the potatoes stick too much.
3. Â Add in chick peas and 1/2 cup of water and scrape up any browned bits sticking to bottom of pan. Â Cover with lid and let cook about 10 more minutes until potatoes are fully cooked.
4. Meanwhile, in a separate pan fry or poach eggs. Â (Best cooked over easy with a nice runny yolk…)
5. Â When ready to serve, add to hash pan the additional 1/2 t of salt (or to taste), freshly ground pepper to taste, 1/2 t of curry powder, the green parts of the green onions, and 2 T of parsley or cilantro. Â Mix well to incorporate.
6. Â To serve, place a fried or poached egg on top of a portion of the curried chick pea and potato hash and garnish with additional herbs or green onions.