Heirloom Potato-Pepper Hash

Wash the potatoes and place them in a medium pot filled with salted water. Heat the pot to boiling on high, cooking about 20 minutes total from when you turn on the stove, or until tender when pierced with a fork. Drain and place the potatoes in a bowl of cold water. Using a paring knife, peel the skins off the potatoes. (If you can’t get all the skins, don’t worry!) Cut the potatoes in half lengthwise.

While the potatoes cook, wash and dry the remaining fresh produce. Trim the ends off the Brussels sprouts and separate their leaves. Peel all 3 garlic cloves. Roughly chop 2 cloves. Mince the other clove, smashing until it resembles a paste. Mince the cornichons. Finely chop the parsley leaves. Peel and cut the cucumber into 1-inch-thick rounds. Medium dice the bell pepper. Peel and medium dice the onion. Tear the frisee into bite-sized pieces.

In a large pan, heat some olive oil on medium-high until hot. Add the peeled potatoes cut side down. Cook 7 to 8 minutes, or until golden brown, turning over once or twice to ensure they brown on all sides. Add the bell pepper, onion, and chopped garlic. Cook 4 to 5 minutes, or until softened. Add the Brussels sprout leaves and cook about 1 minute, or until bright green and slightly wilted.

While the hash cooks, make the sauce. In a small bowl, combine the mayonnaise, garlic paste, cornichons, and half the parsley. Squeeze in the juice of half the lemon and drizzle in a splash of olive oil. Stir until blended and season with salt and pepper to taste.

In a large bowl, combine the frisee and cucumber with a few squeezes of lemon juice and a drizzle of olive oil. Season with salt and pepper. Toss to coat.

Divide the hash between 2 plates. Sprinkle the remaining parsley over the top. Top the hash with the frisee and cucumber. Spoon the remoulade sauce over the top of everything. Serve with lemon wedges. Enjoy!