Hash it out. Making a veggie hash is the ultimate way to remix leftovers or use up the last bits of your farmers market finds. We love this colorful, cruciferous version from Cookie & Kate’s, Kathryne Taylor. Her debut cookbook, Love Real Food is a vegetarian recipe bible loaded with nourishing, ingredient-driven dishes that will inspire you to fall back in love with home-cooking…
Oh, how I love extra-crispy diner hash browns. Here’s a more colorful and redeeming option, which is just as addictive. Shredded cabbage, Brussels sprouts, carrots and kale are tossed with a little Parmesan cheese and olive oil. The combination becomes tender and crisp when roasted on a couple of large sheet pans. This hash is a great side for any savory breakfast in my cookbook. It’s also fantastic with a fried egg on top and a side of whole-grain toast, with your favorite hot sauce on the side.
The easiest way to shred all those veggies is by using a food processor. Otherwise, it can be a time-consuming endeavor. Use your food processor’s slicing disc for the cabbage, sprouts and kale; use the shredding disc for the carrots and cheese. You can also use a sharp knife or mandoline; please be careful. (Or else buy pre-shredded veggies at the grocery store.) It will seem like you have a ton of veggies, but they shrink down significantly in the oven.
Shredded Kale + Brussels Sprout Hash with Crispy Parmesan
Makes 4 side servings
8 cups shredded veggies*
¾ cup grated Parmesan cheese (about 1 ½ ounces)
2 to 3 Tbsp extra-virgin olive oil
¼ tsp fine sea salt
*I like equal parts red cabbage, Brussels sprouts, kale and carrots
Preheat the oven to 425°F with racks in the middle and upper third of the oven.
Line 2 large rimmed baking sheets with parchment paper to prevent sticking. On one of the prepared sheets, combine all of the shredded vegetables. Top with the Parmesan, 2 tablespoons olive oil and the salt. Toss until all of the vegetables are lightly coated in olive oil, adding another tablespoon of oil, if necessary.
Transfer half of the mixture to the other prepared baking sheet. Spread the mixture evenly over the pans.
Place one pan on the upper rack and the other on the middle rack. Bake until the hash is crisp and golden, 16 to 22 minutes, tossing and switching the pans halfway.
Serve immediately. Leftovers keep in the refrigerator for up to 3 days.