Chef notes

This recipe was born from the need to use up a bunch of rapidly wilting and sprouting items inmy pantry and refrigerator and to do it without a fuss. Like so many of us, I went on a pre-quarantine shopping trip about two weeks ago, buying only things I knew would last me a while, like onions, russet potatoes, sweet potatoes and button mushrooms. Two weeks later, they are nearing their end. I see the very beginning of a hint of nuclear green blooming on the russets, my sweet potatoes have gone slightly spongy and my mushrooms are on the verge of drying up.

Swap options: The great thing about this hash is that you can use any root vegetables you have on hand — beets, parsnips or turnips will all work. If you don't have mushrooms, that's fine, too! Just search in your fridge for something else to roast. Use up any herb you have that's wilting or sprinkle with some dried herbs from your pantry.