Cheesy Beef & Potato Hash

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and thinly slice the onion. Grate the cheese on the large side of a box grater. Cut off and discard the stems of the shishito peppers; cut crosswise into 1/2-inch pieces. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the peppers. In a bowl, combine the sour cream and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. 

Add the diced potatoes and diced kohlrabi to the pot of boiling water. Cook 6 to 7 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly. 

Meanwhile, separate the beef; pat dry with paper towels. Season with salt and pepper. In a large pan (cast iron or nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl and cover with foil to keep warm. 

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the parboiled potatoes and kohlrabi in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3 to 4 minutes, or until lightly browned and crispy. Add the sliced onion and shishito pepper pieces (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the spice blend and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the vegetables are softened. Turn off the heat.

Add the cooked beef to the pan; stir to combine. Taste, then season with salt and pepper if desired. Immediately top with the grated cheese in an even layer. Serve the finished hash garnished with the sliced green tops of the scallions and jalapeño sour cream. Enjoy!