We are currently celebrating the ultimate bounty of the markets, our dinners filled with vegetables off the grill, steamed sweet corn on the cob, potatoes baked in the coals, or cooked alongside other vegetables in the roasting pan. And with the spirit of abundance that accompanies these fecund months, there are almost always leftovers. As much as a meaty hash may feel like a robust way to start your day, a vegetable hash is no less delicious, and doesn’t require a nap immediately following.
In a million years I could never tell you my favorite style of potato, for me it is Sophie’s Choice, to honor the fry over the tot, the baked over the mashed, the casserole over the hasselback. But if you asked me the type of potato that I find the most nostalgic, it would be the twice-baked. It’s the best marriage of baked, mashed and loaded skin that one might ever imagine.
If you haven’t heard of rafanata yet, listen up. A kind of omelet-frittata hybrid, this fluffy disk of horseradish, potato, and cheese bound with beaten egg is exactly what you’ve been missing all your life. OK, so it’s what I’ve been missing all my life, but I bet you’re at least interested. Its name comes from the Italian "rafano," meaning horseradish, and the flavor is wonderful.