This dish was inspired by a freshly dug batch of Red Gold potatoes back when I was a farmer. I did a version of it for my cookbook, Simple Green Suppers, and that’s why the chickpeas are included – for protein. (Sautéing the chickpeas until golden is the trick for giving them extra flavor.) I’ve added chorizo to this one for some extra interest, but vegetarians could skip it and add some smoked paprika and perhaps some crispy shiitakes. Make sure your little potatoes are boiled until tender — you want to be able to crush them in the pan. (Hence the name; a crush is like a hash, only not quite as mashed!) With a green salad, this makes a nice light supper, but you can serve it as a side dish, too.
Serves 2
- 10 to 11 ounces baby red or gold potatoes
- Kosher salt
- 3 tablespoons unsalted butter
- 1 cup cooked chickpeas (well-drained if canned)
- 1 to 1 1/4 ounces chorizo (dry cured), thinly sliced (cut into quarters or strips if slices are big)
- 1 tablespoon minced fresh garlic
- 3 cups chopped or sliced (or baby) stemmed tender greens such as kale or chard
- Fresh black pepper
- 1/4 cup full-fat yogurt
- 2 lemon wedges
- Hot sauce or vinegar
1. Put the potatoes and 2 teaspoons salt in a large saucepan and cover with a generous amount of water. Bring to a boil, reduce to a simmer, and cook until tender, but not falling apart, 20 to 25 minutes. Drain the potatoes.
2. Melt 2 tablespoons of the butter in a large (12-inch) nonstick skillet over medium heat. Add the chickpeas and cook, shaking or stirring, until starting to brown, about 5 minutes. Add the chorizo and cook, stirring, until crisp, another 3 to 4 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the greens and ¼ teaspoon salt and cook, tossing or stirring, until wilted, 1 to 2 minutes.
3. Move the greens, chorizo, and chickpeas to one side of the pan and add the remaining tablespoon of butter. Let it melt and add the potatoes. Using a metal spatula, crush the potatoes into large pieces (you don’t want to mash them completely, just break them up) and sprinkle them with 1/2 teaspoon salt and several grinds of black pepper. Turn the heat to medium high and stir everything together. Press down on the mixture with a spatula and cook until the bottom is somewhat browned, 3 to 5 minutes. Flip everything over and cook again until the other side is somewhat brown, 2 to 3 minutes.
4. Remove the mixture from the pan and taste for seasoning. Add more salt and pepper as necessary.
5. Serve right away with yogurt, lemon wedges, and hot sauce or vinegar for sprinkling.
