Smoky Potato and Zucchini Hash

If you like a bit of a kick, use hot smoked paprika instead of sweet, and serve with a few dashes of a Louisiana-style hot sauce.

Smoky Potato and Zucchini Hash

Smoky Potato and Zucchini Hash

1 pound (454g) russet potato, grated and rinsed
1 pound (454g) zucchini, grated
1 small yellow onion, grated
1/4 cup (60mL) extra virgin olive oil
1 1/2 teaspoons (7mL) smoked paprika
Fine sea or Himalayan salt to taste
Freshly ground black pepper to taste

Preheat the oven to 425 degrees F. Put the grated potato, zucchini, and onion in a large, clean dish towel. Squeeze tightly, removing as much excess liquid as possible. Transfer the mixture into a large bowl. Stir in 2 tablespoons of the olive oil, the paprika, salt, and pepper. Mix well.

Heat the remaining 2 tablespoons of the oil in a 10 to 12-inch cast iron skillet over medium-high heat. Add the potato mixture, pressing down snuggly. Let cook for about 8 minutes, until the mixture cooks on the bottom and is golden brown.

Transfer the pan into the oven. Bake for 10 to 12 minutes, until cooked through and it starts to turn golden on the top. Change the oven setting to the broiler and move the pan to the top rack. Broil for 2 to 3 minutes until the top begins to brown. Cut into slices and serve warm.

Picnic Potato Salad

The addition of pickle juice is what sets this potato salad apart. I use a vinegar-free and preservative-free kosher dill pickle that has garlic and dill in the ingredients. The brand is Bubbies, and I’m a fan because (a) they’re really, really good and (b) they don’t have vinegar, which normally overpowers the average pickle (for me). They have a fantastic zing and a delicious garlic flavor. If the pickles you are using lack garlic, you might want to add a minced clove or two to taste. For this salad, served right away at room temperature, straight from the fridge, or on a paper plate in the afternoon sun are the best ways to enjoy it. Without having to worry about the mayo, it makes for the picnic side dish.

potato salad (dill pickle)2

Picnic Potato Salad

2 1/2 pounds (1135g) waxy potatoes, cut into 1 1/2-inch pieces
1 1/2 teaspoons (7mL) fine sea or Himalayan salt, plus more to taste
3 tablespoons (45mL) pickle juice
1 tablespoon (15mL) brown mustard
Freshly ground black pepper, to taste
4 1/2 tablespoons (67mL) mild extra-virgin olive oil
1/4 cup (60mL) finely chopped red onion
3 tablespoons (45mL) finely chopped fresh dill
2 stalks celery, finely chopped
1 kosher pickle, finely chopped

Put the potatoes in a saucepan and cover with water by about 1-inch. Bring to a boil with 1 teaspoon (5mL) of the salt. Reduce to a simmer and cook until potatoes are tender, about 10 minutes. Drain and cool for about 10 minutes.

Put the pickle juice, mustard, remaining salt, and a few grinds of black pepper in a large bowl. Add the oil in a steady stream, whisking to emulsify. Mix in the onion, dill, celery, and pickle. Once the potatoes are cool, add them to the mixture. Toss to combine. Refrigerate until serving or packing for a picnic.

potato salad (dill pickle)4

Maple Mustard Fingerlings

Side dish, snack, or appetizer, tender potatoes highlight the sweet-tang of maple mustard. For something a little extra, serve with additional Maple Mustard for dipping. If you can’t get your hands on the stuff, just mix together a stone-ground mustard with amber or dark maple syrup for the same effect. For this dish, I was writing an article featuring White Meadows Farm and their Maple Mustard.


maple-mustard roasted fingerlings

Maple Mustard Roasted Fingerlings

1 1/2 pounds (680g) yellow fingerling potatoes, sliced in half
2 tablespoons (30mL) extra-virgin olive oil
2 tablespoons (30mL) White Meadows maple mustard
Fine sea or Himalayan salt
Freshly ground black pepper
Fresh parsley, for garnish

Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Put the potatoes, olive oil, and maple mustard in a bowl. Mix until the potatoes are well-coated. Spread the potatoes in a single layer on the baking sheet. Sprinkle with salt and pepper. Bake for 40 to 50 minutes, until the potatoes are tender and roasted. Add salt and pepper to taste. Garnish with parsley before serving.