Baby Potato, Greens, Garlic, and Chickpea Hash
Servings
2people
Servings
2people
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.