Monday, July 24, 2017

Potato Hash



I think I'm late to the hash party. No, not that kind of hash. Potato hash. It's a dish that can be cooked a hundred different ways. Lately, it has become one of my go-to dishes on busy days.

It's so flexible. Don't like thyme or don't have smoked paprika? No problem. Substitute your favorite herbs and spices. Use your favorite sausage, too. I'm partial to a chicken and bacon sausage, but any flavorful sausage will do.

I have used red potatoes and golden potatoes. It seems to me that red potatoes hold up better, but use whatever you have on hand. My personal preference is to use smoked paprika and red peppers. I use frozen peppers from the previous summer's harvest. I cut the red peppers in large pieces so those who don't like red peppers can pick them out easily.

Apparently, some people boil the potatoes first, so if you have leftover potatoes, I guess you could use them. I like cooking it all together so that the flavors blend. Which makes it one of my favorite things — a one pan dinner!

Note that the amounts of the ingredients are quite flexible. I like to use a cast iron pan. The key seems to be using a pan that is big enough to handle all the ingredients.

Potato Hash

2 tablespoons vegetable oil
1/2 onion
2 cloves garlic
4-5 small to medium red potatoes
1/2 teaspoon thyme
1 teaspoon smoked paprika
2 sausages
chopped or sliced red pepper
baby spinach (optional)
salt and pepper

Warm the pan and pour in the oil. Slice the onion and add to the pan. Saute over medium low while you chop the garlic and cut the potatoes into 1/2-inch bits. When the onions are soft, add the garlic and potatoes and sprinkle with thyme and paprika. Slice the sausage and add. Slice the red pepper and add. If you use spinach leaves, toss them in toward the end to wilt. Cook, flipping occasionally with a spatula, until the potatoes are soft, about 30 minutes. Salt and pepper to taste.


Gotta love a one-pan dish!

7 comments:

  1. I make hash quite a bit in the winter, it's so comforting! As you noted, the amounts, and the type, of the ingredients are so flexible it's an easy meal to prepare. Growing up my mom used to make a hash with leftover roast beef and veggies sauteed in butter. Absolutely delicious! :-)

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    1. Roast beef and veggies in butter sounds like special dish to me. Yum!

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  2. My father was quite a precise cook. His hash had all the ingredients (potatoes, roast beef, corned beef, etc.) cooked first, then all gently simmered together with a bit of wine and seasoning. That gave an overall flavor, while the individual elements retained identifiable tastes.
    This looks tasty.

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    1. Simmered in wine? Wow! What a great idea.

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  3. We have a chilly, blustery day here in NYC, and this hash would truly hit the spot. Love how easy it is to throw together, too. Thanks for sharing, Krista. Have a great week! xoxo - Cleo

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    1. Thanks, Cleo! It might be blustery but enjoy the temporary chill. We're closing in on the high 90s here!

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  4. sounds great i love hash will have to cook some

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