This is the perfect one-skillet spring brunch dish to serve to a crowd.  Your guests will love the savory flavor and addictive crispy texture of this hash paired with the creamy herb dressing.  

This hash is packed with my favorite spring root vegetables: rainbow carrots, Easter egg radishes, turnips and baby potatoes.  The flavor in this dish starts with shallots, garlic, olive oil, salt and pepper sautéed in a cast-iron skillet.  After the veggies start to soften, transfer the skillet to the oven for a crispy finish.  Then, broil it quickly at the end for the perfect golden brown sear.  

This dish gets a major flavor boost at the end with an addictive creamy herb sauce for drizzling on top.  The sauce completely makes this dish and is quick to pull together in a mini food processor or blender.  It is dairy-free and yet super creamy from simply combining olive oil, tahini and water.  The sauce’s flavor comes from Dijon mustard paired with fresh dill and parsley, my favorite springtime herbs.  I also added a touch of maple syrup to balance out the Dijon mustard and tahini flavor.  Don’t skip it!  

A spoonful of Dijon mustard is great for adding quick and easy amazing flavor.   In this recipe, I partnered with Maille and used their Dijon Originale mustard which I love for its authentic French taste.  Maille ingredients are clean and the taste is always bold and gourmet.  The mustard works so well in this sauce and compliments the flavors of the hash perfectly.