Apple-and-Root-Vegetable Hash

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Photo: William Brinson
Prep Time:
30 mins
Total Time:
45 mins
Servings:
6

Experiment with various sweet apple varieties, including Braeburn, Honecrisp, and Fuji.

Ingredients

  • Coarse salt and freshly ground pepper

  • ¾ pound celery root, peeled and cut into ½-inch pieces (2 cups)

  • ¾ pound Yukon Gold potatoes, peeled and cut into ½-inch pieces (2 cups)

  • ¾ pound sweet potatoes, peeled and cut into ½-inch pieces (2 cups)

  • ¼ cup extra-virgin olive oil, divided

  • 1 onion, diced

  • 2 small firm, sweet apples, peeled and cut into ½-inch pieces (2 ½ cups)

  • ¼ cup roughly chopped fresh sage leaves

Directions

  1. Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes.

  2. Heat 2 tablespoons oil in a large (preferably cast-iron) skillet over medium-high heat, and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 tablespoons oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.

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