By Chef Rob Malone, The Turntable Restaurant
Extra Thoughts:
- Just add a side salad and this becomes a whole meal.
- Serve the hash on a plate with a generous scoop of the garlic pinto beans on the side.
- Add a fried or poached egg on top for extra richness.
- Garnish with fresh herbs like parsley or scallions for freshness.
Food Prep: You might want to think about soaking the diced potatoes in cold water for at least 30 minutes ahead of time then patting them dry. This removes the extra starches and makes for a crispier potato.
Ingredients- Mustard Greens & Potato Hash:
1 lb Pinto Gold Potatoes, diced into small cubes
2 leeks, sliced (white and light green parts)
1 medium onion, diced
3 carrots, sliced thin
2 cloves garlic, minced
1 shallot, minced
1 bunch mustard greens, chopped
2 tbsp olive oil or butter
½ tsp smoked paprika
½ tsp black pepper
Salt to taste
1 tbsp apple cider vinegar (optional, for brightness)
Instructions:
1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until they start to turn golden (about 7-8 minutes).
2. Add the carrots, onion, and shallot. Sauté for another 5 minutes until softened.
3. Stir in the leeks and garlic, cooking for another 2 minutes.
4. Add the mustard greens, smoked paprika, black pepper, and a pinch of salt. Cook until the greens are wilted but still vibrant, about 2-3 minutes.
5. Remove from heat and stir in apple cider vinegar if using. Adjust seasoning to taste
Ingredients-Tangy Garlic Shallot Sauce
2 tbsp olive oil
1 shallot, minced
2 cloves garlic, minced
1 tbsp Dijon mustard
1 tbsp apple cider vinegar (or lemon juice)
1 tsp honey (or maple syrup)
½ tsp smoked paprika
¼ tsp black pepper
¼ tsp salt
¼ cup warm water (to thin, if needed)
Instructions:
1. Heat olive oil in a small pan over medium heat. Add the minced shallot and garlic, sautéing until softened and fragrant (about 2 minutes).
2. Remove from heat and whisk in Dijon mustard, apple cider vinegar, honey, smoked paprika, salt, and black pepper.
3. If the sauce is too thick, whisk in a little warm water until it reaches a smooth, pourable consistency.
4. Serving Suggestions: Drizzle the sauce over the potato hash and garlic pinto beans for a flavorful punch.
Ingredients-Garlic Pinto Beans:
1 cup cooked pinto beans (or 1 can, drained and rinsed)
1 tbsp olive oil
2 cloves garlic, minced
½ tsp cumin
¼ tsp red pepper flakes (optional, for spice)
Salt & pepper to taste
Instructions:
1. Heat 1 tbsp olive oil in a small pan over medium heat. Add the garlic and cook until fragrant (about 30 seconds).
2. Add the pinto beans, cumin, red pepper flakes, salt, and pepper. Stir and cook for 3-4 minutes, letting the flavors blend.