This hash recipe is very straight forward: it is meant for the spring vegetables lingering in the crisper, for the eighth bundle of asparagus you couldn’t help buying, but haven’t yet found a use for. It only requires one pan. It’s adaptable: you can basically sub whatever seasonal spring vegetables and herbs you have about. It tastes as green as it looks.
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<br />The dish reheats reasonably well, so it makes for a stress-free, do-ahead brunch with friends–sprinkle on some fresh herbs just before serving–or a non-pedestrian work lunch. It transforms into a main course with the addition of white beans and an egg.
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<br />If you don’t feel like washing all the plates I call for in prep, my trick is to use tin foil as a cooked-vegetable-receptacle instead.
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<br />A note for vegetarians: If you don’t do bacon, substitute olive oil as your cooking fat. I’d also add a round of mushrooms, just to give the dish an extra savory note.

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