BEST COMPOUND BUTTER (keeps 2 weeks in fridge, or portion and freeze excess)
For 1 lb room temp spoon-whipped butter, add:
1 TBSP dried garden herbs—such as our Blue Goat mix at the shop [parsley/basil/chive/oregano/mint/rosemary]—pulse it in the spice grinder to course-chopped
4 cloves (med/large) pressed garlic
2 tsp minced preserved lemon or colored zest of lemon peel
2 tsp salt
1 tsp fresh ground black pepper
So here’s how we do the whole hash:
parboil your potatoes and carrots to just tender
dice raw zucchini, sweet onion, red onion, red pepper (and anything else!)
grill corn and cut it off the cob
toss everything together in a large bowl. (you can hold it like this for a week in the fridge)
TO ORDER:
heat a steel or cast iron pan or griddle; add a bit of veg oil
toss the hash veg mix into the hot pan—careful not to overcrowd, so as it browns on the bottom
blop about 1 heaping tsp compound butter per serving of hash on top—where all the seasoning and flavor nuance comes from
let the butter melt in, turning hash with a spatula occasionally then letting sit to brown
That’s it! Put whatever you want on top. Egg, smoked meat, fresh tomato, sour cream…
Any unused hash veg near the end of the week makes the base of a perfect fall soup. (Add lots more corn, corn stock, and cream for corn chowder.)
