English peas with prosciutto and new potato hash from Six Seasons: A New Way with Vegetables (page 86) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • k_tlin on March 25, 2025

    simple, but very enjoyable! I find a lot of the recipes in this book incorporate cured meats and sometimes feels like a bit of overkill, but clearly makes sense here. the pea-prosciutto-potato combo is hearty and I made it for breakfast. it was great over greek yogurt for that sour cream tang!

  • SheilaS on June 23, 2018

    On my first attempt, I found it difficult to mash the potatoes and peas in the pan sufficiently to get a hash that would hold together well enough to turn several times as described in the recipe but the crispy bits were absolutely delicious!

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