In the spirit of St. Patrick’s Day, here’s a fun, no-frills way to do something different with potatoes and cabbage to serve with (or without) your corned beef.  And it won’t even stink up your house!  This Lucky Hash utilizes fresh, local kohlrabi

and rutabaga

from Le Tre Lune.  Farmers Lauren and Luca can always be found under the trees on Saturday mornings, selling their goods at the Decatur Farmers Market.  Their produce is consistently high quality and delicious.

I roasted up a bunch of these pretty carrots earlier in the week, and they were caramelized and sweet like candy.  Seriously- only about half of them ever made it to the dinner table.  Soooo yummy!!  And the Lucky Hash disappeared just as quickly.  Not a stitch of leftovers to be found.  Hmm, maybe you ought to double this recipe…

For the hash:

3 white potatoes, washed patted dry, and cut into about a 1 inch dice (These were straight up white Florida potatoes.)

1 T butter

2 T canola oil, plus more as needed

4 small rutabaga, peeled and diced

2 small or one large kohlrabi, peeled and diced small

1 ginormous or 2 regular sized shallot, minced- or you substitute an onion

3 cloves garlic, pressed

half head of green cabbage, cut in half and sliced thinly

splash of vinegar

fresh parsley, chopped to finish

Place your diced potatoes and several good pinches of salt in a medium sized pot with ample cold water.

Bring the pot to a boil over high heat.  Once your water boils, turn the heat back to medium high and grab a fork.  You can begin testing to see if the potatoes are tender.  When your fork will easily go through a whole potato cube without much resistance, pull the potatoes off the heat.  This happens pretty quickly after they start boiling.

Drain the potatoes into a colander, and place a large cast iron skillet on the hot burner over medium heat.  Add your butter and oil to the skillet.  Once the butter melts and the skillet is hot, add your potatoes.

Don’t move those babies for at least 3 minutes.  Go ahead and season the tops with salt and pepper.

During this time you can prepare your kohlrabi and rutabaga.

After 3 – 4 minutes, give the potatoes a toss.  Let them sit untouched for another 3- 4 minutes.  Give them one more stir and then slide them over to either side of your skillet.

Add your kohlrabi and rutabaga to the pan.  Drizzle in a touch more oil if your pan seems to be getting dry.  Season again with salt and pepper, and allow the veggies to heat through, tossing occasionally.

When the rutabaga is tender, a few minutes into cooking, add your shallot and garlic to the party.  Toss and cook for about one or two more minutes.

Add cabbage and a splash of vinegar to the pan.  Stir to incorporate the cabbage.  It will begin wilting under the heat right away, so just one more minute is about all it needs.  Give your hash a taste and adjust seasoning to your liking.  Add a bit of your fresh parsley to add a pop of green to finish her off and you are all set.

This hash is melt in your mouth wonderful.  I sort of madly love(d) it.  Very simple, but right on point.  I kept swearing to Adam that apples had been snuck into it somehow, because the rutabaga’s sweetness is so surprising and mesmerizing.  And I’ve always thought that kohlrabi’s flavor is sort of a cross between an apple and a turnip.  So, really, you get sweet and earthy at the same time.  Add savory, buttery potatoes and a bit of crunchy cabbage, with a boost of rounded flavor from the garlic and shallot and a hint of acid from the vinegar to balance it all out, and this side dish rocks.  Actually, it kind of eats like a meal.  Oh, my vegetarian friends will be proud of me!  Something they can truly enjoy all its own.  A great miracle has happened here!

A very safe and Happy St. Patrick’s Day to all of you.  May the luck of the Irish be with you all weekend long.

Happy cooking and eating to you,

ashli