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Peashoots & Potato Hash

From Farm Where Life is Good

<p>If you are lucky (?) enough to receive/purchase blue-fleshed potatoes, this recipe might not win the eye-appeal contests. But the blues are high in phytonutrients and have great flavor, so roll with it!</p>
Source: Adapted from Eating Well Magazine (Entered by Lara Rasmussen Anderson)
Serves: 2-4

8 cup fresh peashoots
2 Tbsp horseradish
1 shallot, minced
1/2 tsp freshly ground pepper
1/4 tsp sea salt
2 cups cooked/shredded potatoes
3 Tbsp extra-virgin olive oil

Step by Step Instructions
  1. Boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.
  2. Place peashoots in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Alternatively, heat a large skillet on high, rinse but do not dry the pea shoots and drop them all in a bunch into the hot pan. Cover and steam/saute for several minutes until wilted; toss once or twice while cooking. Drain, cool slightly, and finely chop.
  3. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped peashoots and potatoes; stir/toss to combine.
  4. Heat oil in a large nonstick skillet over medium heat. Add the greens/potato mixture, spread into an even layer and cook, stirring/flipping every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.