A simple, comforting supper with just a few ingredients, this dish was inspired by a freshly dug batch of Red Gold potatoes from the garden. Nutty-tasting yellow-fleshed Red Golds are delicious, but of course not required, in this recipe—any baby potato will do! The potatoes get boiled first, then crushed and sautéed with the other ingredients for a delicious crispy finish. I also love that this recipe showcases another tasty way to use chickpeas as a protein: in a rustic “hash.” Sautéing the chickpeas until golden, as I mentioned in the introduction, is the trick to giving them extra flavor. It even works with drained canned chickpeas. Choose your favorite tender greens for this, and be generous with the garlic, too.
— Susie Middleton
ON-DEMAND: Listen to Faith and Susie talk about this recipe and more on The Faith Middleton Food Schmooze®.
From Simple Green Suppers by Susie Middleton © 2017 by Susie Middleton. Photographs © 2017 by Randi Baird. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.
- 10 baby red potatoes, preferably yellow-fleshed (about 10 ounces)
- 2-3/4 teaspoons kosher salt
- 3 tablespoons unsalted butter
- 1-1/3 cups cooked or canned chickpeas drained and rinsed
- 1 tablespoon (generous) minced fresh garlic
- 3 cups stemmed and chopped or sliced tender greens, such as Swiss chard, spinach, broccoli leaves, or young kale
- freshly ground black pepper
- Hot sauce or vinegar of your choice
- 1/4 cup sour cream
- 2 to 3 teaspoons chopped fresh chives
- Put the potatoes and 2 teaspoons of the salt in a large saucepan and cover with a generous amount of water. Bring to a boil, reduce the heat to low, and simmer until just tender, about 25 minutes. Drain.
- Melt 2 tablespoons of the butter in a large (12-inch) nonstick skillet over medium heat. Add the chickpeas and cook, shaking or stirring, until golden brown, about 5 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the greens and 1/4 teaspoon of the salt and cook, tossing or stirring, until wilted, 1 to 2 minutes.
- Move the greens and chickpeas to one side of the pan and add the remaining 1 tablespoon of butter. Let it melt and then add the whole boiled potatoes. Using a potato masher or spatula, crush the potatoes into large pieces (you don’t want to mash them completely, just break them up), then sprinkle them with the remaining 1/2 teaspoon of salt and several grinds of black pepper. Increase the heat to medium-high and stir everything together. Press down on the mixture with a spatula and cook until the bottom is somewhat browned, 3 to 5 minutes. Flip the hash over in pieces and cook again until the other side is somewhat brown, 2 to 3 minutes.
- Remove the hash from the pan and taste for seasoning. Add more salt and pepper and a splash or two of hot sauce or vinegar. (You can also serve the hash with a bottle of hot sauce alongside it instead.) Garnish with the sour cream and chives and serve right away.
Chris Snieckus says
I made this dish for the family last night and we all loved it! I prepared it as is and was pleasantly surprised how satisfying it was just like you all said it would be. I will take this recipe and use it as a base now and add things to it or serve as a side dish. My husband and son said it would be perfect with bacon in it, lol. I think an egg would go great right on top.
On a side note, we went down to NYC this past weekend and ate at Rotisserie Georgette on your recommend. (I’ve been waiting years to go there ever since you mentioned it a while back.) We all (7 of us) loved it! You were right, the chicken is to die for. We also had the pleasure of meeting Georgette who was such a wonderful host. She loves you and thanks you for the recommend. Thank you for your show, I listen whenever I can!
Robyn Doyon-Aitken says
Chris, your note just made our day. Thank you for this! We’re so glad Susie’s recipe was a hit and that your meal at Georgette’s was to die for. That’s exactly what we’re hoping for when we share our favorite recipes and restaurants with listeners. Cheers and thank you for listening. We can’t tell you how much we appreciate it.
Dermot Woods says
Made this dish last night for my wife and I and it was delicious! I like that it is versatile too, if you like garlic you can add more, if you like spicy you can spice it up at the end, or just S&P, etc. I used a nice organic Swiss chard. I’ve been trying to implement a whole foods plant based diet (most of the time!) and this fits right in. It really was delicious and we (I) will be making it again for sure! Thank you for the recommendation.
Robyn Doyon-Aitken says
You’re SO welcome! You really can’t go wrong with a Susie Middleton recipe–and you can still make it your own, as you did.
David Burnside says
Giving the potatoes a gentle but firm wack with a meat mallet could also work. I do that partway through roasting new or baby potatoes and it gives them a lovely crunchy texture.
Robyn Doyon-Aitken says
Thanks for the tip, David!