Root veggie hash with radish sprouts

Jessie got a co-worker’s weekly CSA share this week, so we had some beautiful potatoes, carrots, turnips and radish sprouts to use. I’ve never eaten or used radish sprouts in anything before, but I can already tell I’ll be buying some whenever I see them.

I improvised a bit and put together flavors I thought would work, and the result was quite delicious. It also gave me an opportunity to use some fresh dill from one of the two AeroGardens we recently started using (they’re a fantastic tool for any chef who enjoys fresh herbs and lettuce).

Here’s what you’ll need for two people:

  • Four small Russet potatoes (or two mediums), diced into 1/4-inch cubes
  • Two large carrots (or four smalls), diced into 1/4-inch cubes
  • One large turnip, diced into 1/4-inch cubes
  • 1/2 of a large white onion, finely chopped
  • 1 Tablespoon fresh dill, chopped
  • 1 Tablespoon fresh chives, chopped
  • 1 Tablespoon butter
  • 1 cup radish sprouts
  • Salt and pepper
  • Olive oil

What to do:

  1. Heat a tablespoon or two of olive oil in the bottom of a nonstick pan or medium heat. Add the chopped onion and sweat (heat until it’s translucent).
  2. Add in the potato and turnip, and cook, turning often, for a few minutes, until the edges are starting to brown.
  3. Add the carrot and cook, turning often until nicely browned all over.
  4. Reduce the heat to low. Add the butter and stir until the butter is melted, ensuring that everything is nicely mixed.
  5. Add dill, chives and radish sprouts. Season to taste and serve.

We had this as a side-dish with burgers, but it would be a great side-dish for steak, fish or roasted chicken.

Related posts:

  1. Foil-baked potatoes on the grill
  2. Quick chicken tacos with salsa verde
  3. Pork with Riesling and shallots
  4. Homemade pizza
  5. Stuffed peppers that go to 11

About the Author

Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota.