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Krause's Spring Pea Hash

Chef Jeremy “Boomer” Acuna shared a recipe for one of his delicious breakfast hash concoctions from Krause’s Café & Biergarten in New Braunfels. Swap in whatever vegetable you'd like for this, but we highly recommend his recipe for Spring Pea Hash with three types of peas and pearl onions. Bonus points if you add a fried egg on top, just like Krause's prepares it!
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Course Entrées, Sides

Ingredients
  

  • ½ pound Snow Peas halved fresh blanched
  • ½ pound English Peas fresh blanched
  • ½ pound Snap Peas halved fresh blanched
  • ¼ pound Pearl Onions peeled
  • 1 pound Baby Marble Potatoes
  • 1 tablespoon Olive Oil
  • Parsley
  • Lemon Zest & Juice

Instructions
 

  • Preheat oven to 400 degrees. Line baking pan with foil. Toss potatoes with olive oil, pearl onions, kosher salt and pepper. Roast for 20-25 minutes until potatoes are just softened.
  • Add peas to pan and cook for 2-3 minutes just to slightly heat peas. Once heated toss with parsley & lemon. Serve immediately.
  • Serve with favorite protein, such as a fried egg, cooked ham, lamb, fish or chicken.

Notes

This recipe is provided courtesy of Krause’s Café & Biergarten in New Braunfels.
Keyword Austin, Breakfast Hash, hill country, New Braunfels
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