Our popular Woody's Farm chorizo hash and mushroom hash are delicious but we have so many spring vegetables in the garden at the moment that we thought we'd try a green version. We adapted this recipe from Mark Hix's book Hix Oyster & Chop House.
500g scrubbed and boiled new potatoes
200g spring greens, collard greens, kale, spinach or silverbeet, blanched, drained and chopped
6 spring onions, trimmed and finely sliced
150g asparagus, cooked and chopped
100g broad beans or peas, cooked and podded
1tbsp chopped parsley, oregano, chervil or majoram - whatever's in the garden
Salt and freshly ground black pepper
2tbsp vegetable oil
Put all the ingredients except the oil into a mixing bowl, season to taste, and give them all a thoroughly good mix with your hands, squooshing the potatoes to release the starch which binds it all together. Mould the mixture into six flat patties. Heat the oil in a non-stick frying pan and cook the patties for 8 -10 minutes on each side until golden. The new potatoes should hold them together but do leave them to get a good crust and be gentle turning them.
Mark Hix serves them with lamb chops but they're brilliant for breakfast with sliced avocado or a poached egg on top and a dash of Chilli Wind