Pure Hash Recipe

Make and cook flatbread

In a medium bowl whisk warm water and yeast; let sit 5 minutes until foamy. In a large bowl combine flour and salt. Stir in yeast mixture and 1 tablespoon olive oil until a shaggy dough forms. Turn onto a lightly floured surface and knead 3–4 minutes until smooth. Let rest, covered with a towel, 15 minutes. Divide dough into 4 equal pieces and roll or press each to a 6–7 inch disk about 1/8" thick. Heat a heavy skillet or cast-iron pan over medium-high heat. Brush one side of a disk lightly with oil and place oil-side down in the dry hot pan. Cook 1–2 minutes until brown spots form, flip and cook 1 minute more. Repeat with remaining disks. Keep warm wrapped in a towel.

Prep and roast/saute vegetables

Trim and dice parsnips and beets into roughly 1/2" pieces; cut cauliflower into small florets; thinly slice fennel; dice onion. Pat the beets dry after peeling to avoid extra moisture. In a large nonstick or cast-iron skillet, heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat until shimmering. Add diced parsnips and beets and cook 6–8 minutes, stirring occasionally, until they begin to brown and soften. Add cauliflower, fennel, and onion; season with 1 tsp salt, 1 tsp black pepper, and thyme. Cook another 8–10 minutes, stirring every few minutes so vegetables brown but do not burn; if pan becomes dry add remaining 1 tablespoon olive oil. Stir in minced garlic and cook 1 minute until fragrant. Reduce heat to medium-low and press vegetables down into the pan, letting them caramelize 1–2 minutes. Finish by drizzling 2 tablespoons Calabrian chili oil over the hash and tossing to coat. Taste and adjust seasoning.

In a small bowl whisk 1 tablespoon olive oil with red wine vinegar, 1 tsp salt and 1/2 tsp pepper. Place halved cherry tomatoes and arugula in a bowl, toss lightly with dressing just before serving so arugula stays bright.

Soft scrambled eggs

Crack eggs into a bowl, add 2 tablespoons milk or cream, 1/2 tsp salt and 1/4 tsp pepper. Whisk until homogenous and slightly frothy. Heat a nonstick skillet over medium-low and melt 1 tablespoon butter. Pour eggs in and let sit undisturbed for 10–15 seconds, then using a silicone spatula gently push the set edges toward the center, tilting the pan to move uncooked egg. Continue folding slowly until creamy and just set but still slightly glossy, about 3–4 minutes. Remove from heat — eggs will finish setting in residual heat.

Divide the warm flatbreads onto serving plates. Spoon a generous portion of the vegetable hash onto each flatbread (about 1 cup per serving). Top with a portion of soft scrambled eggs (about 1/4 of the eggs per serving). Arrange a handful of the dressed arugula and tomato salad to the side or on top as desired. Drizzle an extra tablespoon of Calabrian chili oil over each finished plate, sprinkle chopped parsley and, if desired, a small squeeze of lemon. Serve immediately.