Understory Hash Recipe

Combine apple cider vinegar, water, sugar, and 0.5 tsp salt in a small heatproof bowl or jar. Stir until sugar and salt dissolve.

Add thinly sliced red onion, press down to submerge, and let sit at room temperature for at least 20 minutes (or refrigerate for up to 24 hours). Drain before serving. Quick-pickling softens bite and adds brightness.

In a small bowl, whisk together mayonnaise, lemon juice, grated garlic, smoked paprika, and 0.25 tsp salt until smooth. Taste and adjust seasoning. Refrigerate until ready to use.

Prepare and Roast

Preheat oven to 425°F (220°C). Toss diced sweet potato, butternut squash, russet potato, and halved brussels sprouts with 3 tbs olive oil, 1 tsp salt, and 0.5 tsp black pepper on a rimmed baking sheet in a single layer. Roast 20–25 minutes, turning once halfway, until edges are browned and vegetables are tender.

When vegetables are about 5 minutes from done, remove pan from oven to prepare hash step (below).

Prepare Protein

If using lechon: warm shredded lechon in a skillet over medium heat with 1 tbs soy sauce, 1 tsp maple syrup, and 0.5 tsp smoked paprika until caramelized at edges (3–4 minutes). If using vegan lechon: treat same as above. If using oyster mushrooms: toss torn mushrooms with 1 tbs soy sauce, 1 tsp maple syrup, and 0.5 tsp smoked paprika and sauté in 1 tbs olive oil over medium-high heat until browned and slightly crisp, 5–7 minutes.

Heat a large skillet over medium-high heat and add 1 tbs olive oil. Add the roasted vegetables and spread into an even layer. Press lightly and let sit undisturbed 1–2 minutes to develop a crust, then stir and continue to cook 1–2 more minutes.

Add the prepared protein to the skillet and fold together with the vegetables. Taste and adjust seasoning with additional salt and pepper if needed.

Stir in minced garlic, thyme leaves, rosemary, and the white parts of the scallions. Cook 1–2 minutes until aromatic (garlic should not burn).

Transfer hash to serving plates. Dollop aioli across the top or drizzle in a zigzag. Top with drained pickled red onions, sliced green parts of scallions, chopped parsley, and citrus zest.

Sprinkle flaky sea salt to finish and serve immediately.