POTATO HASH RECIPE (DINER-STYLE CRISPY SKILLET POTATOES) | KITCHN
Provided by: Laura Rege
Categories: Breakfast,Brunch,Side dish
Total time: 1800S
Prep time: 300S
Cook time: 1500S
|1 1/2 pounds Yukon gold potatoes (about 3 large)|
|1 1/4 teaspoons kosher salt, divided, plus more as needed|
|1 small yellow onion (about 6 ounces)|
|1 small red bell pepper (about 6 ounces)|
|4 cloves garlic|
|1/2 small bunch fresh parsley|
|1 ounce Parmesan cheese, finely grated (about 1/4 cup), plus more for serving|
|2 tablespoons olive oil|
|2 tablespoons unsalted butter|
|1/4 teaspoon freshly ground black pepper, plus more as needed|
|1/2 teaspoon sweet paprika|
- Dice 1 1/2 pounds Yukon Gold potatoes into 1/2-inch cubes. Place in a medium saucepan, add 1/2 teaspoon of the kosher salt, and cover with cool water by at least 1 inch. Bring to boil over medium-high heat. Reduce the heat as needed and simmer until just tender, 7 to 8 minutes.
- Drain the potatoes. Transfer to a baking sheet and spread out into a single layer to air dry. Meanwhile, dice 1 small yellow onion (about 1 cup). Dice 1 small red bell pepper (about 1 cup). Finely mince 4 garlic cloves (about 1 heaping tablespoon). Coarsely chop fresh parsley leaves until you have 1/4 cup. Finely grate 1 ounce Parmesan cheese (about 1/4 cup), plus more for serving.
- Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the onion and bell pepper and cook until beginning to soften, about 3 minutes. Add the potatoes and season with the remaining 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the potatoes, onion, and bell pepper are browned in spots, about 5 minutes. (This will depend on the size of your skillet. If the vegetables aren’t browning after a few minutes, increase the heat to high.) Add the garlic and stir until fragrant and light golden-brown, about 1 minute.
- Remove the skillet from the heat. Add the parsley, Parmesan, and 1/2 teaspoon sweet paprika, and stir to combine. Taste and season with more kosher salt and black pepper as needed. Sprinkle with more Parmesan before serving.
SaturatedFatContent 4.1 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 24.9 g, SugarContent 3.1 g, ServingSize Serves 6, ProteinContent 5.3 g, FatContent 10.2 g, Calories 207 cal, SodiumContent 445.5 mg, FiberContent 3.7 g, CholesterolContent 0 mg
HOMEMADE HASH | MRFOOD.COM
Cook time: 20 minutes
|1/2 cup (1 stick) butter|
|2 onions, diced|
|3 cups diced boiled potatoes (3 to 4 large potatoes) (see Notes)|
|1/4 teaspoon salt|
|1/4 teaspoon black pepper|
|3 cups diced cooked corned beef (about 1 pound)|
THE MASTER HASH RECIPE | MYRECIPES
Provided by: Robin Bashinsky
Total time: 1 hours 45 minutes
Yield: Serves 6 (serving size: about 3/4 cup hash and 1 poached egg)
|2 whole garlic heads|
|6 tablespoons canola oil, divided|
|¾ cup plus 2 tablespoons half-and-half, divided|
|3 tablespoons instant potato flakes (such as Hungry Jack)|
|1 ½ pounds Yukon gold potatoes, cut into 1/2-inch cubes|
|1 cup chopped red bell pepper|
|½ cup finely diced carrot|
|1 ½ tablespoons chopped fresh thyme|
|1 ½ teaspoons kosher salt, divided|
|2 cups vertically sliced onion|
|6 ounces cooked steak (such as New York strip or flank steak), cubed|
|¼ cup chopped fresh flat-leaf parsley, divided|
|½ teaspoon freshly ground black pepper, divided|
|¼ cup white vinegar (optional)|
|6 large eggs (optional)|
- Preheat oven to 325°.
- Cut off top 1/4 inch of garlic heads to expose cloves. Place garlic, cut side up, on a piece of foil. Drizzle with 1 tablespoon oil. Wrap garlic heads tightly in foil. Roast at 325° for 1 hour and 15 minutes or until very soft; cool slightly. Squeeze pulp from roasted garlic into a small saucepan; discard papery skins. Add 3/4 cup half-and-half to pan. Bring just to a boil, stirring to mash garlic; remove from heat. Add potato flakes, stirring with a whisk.
- Arrange potatoes on a foil-lined rimmed baking sheet coated with cooking spray; coat potatoes with cooking spray. Roast at 325° for 45 minutes or until thoroughly cooked, stirring every 15 minutes; set aside.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper, carrot, thyme, and 1/4 teaspoon salt to pan; cook 2 minutes, stirring frequently. Reduce heat to medium-low; cook 12 minutes or until soft. Remove mixture from pan; set aside.
- Wipe pan with paper towels; return to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion and 1/4 teaspoon salt. Cook 3 minutes, stirring frequently. Reduce heat to medium-low. Cook 15 minutes or until caramelized and soft, stirring occasionally. Set aside.
- Heat a large cast-iron skillet over medium-high heat. Add remaining 3 tablespoons oil to pan. Add potatoes; cook 4 minutes or until golden brown. Stir in bell pepper mixture, onion, steak, and 3/4 teaspoon salt. Cook 1 minute or until thoroughly heated. Stir in garlic cream mixture, 2 tablespoons parsley, and 1/4 teaspoon pepper; remove pan from heat.
- (Optional) Add water to a saucepan, filling two-thirds full; bring to a boil. Reduce heat; stir in vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes. Remove with a slotted spoon; place on a paper towel-lined plate.
- Stir remaining 2 tablespoons half-and-half into hash to loosen. Divide hash among 6 plates. Top each serving with 1 egg, if desired; sprinkle evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Garnish with remaining 2 tablespoons parsley.
Calories 442 calories, CarbohydrateContent 35 g, CholesterolContent 222 mg, FatContent 25.4 g, FiberContent 4 g, ProteinContent 20 g, SaturatedFatContent 6.1 g, SodiumContent 603 mg
CLASSIC HASH BROWNS RECIPE | ALLRECIPES
Provided by: Chef John
Categories: Hash Brown Potatoes
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 2 servings
|2 russet potatoes, peeled|
|3 tablespoons clarified butter|
|salt and ground black pepper to taste|
|1 pinch cayenne pepper, or to taste|
|1 pinch paprika, or to taste|
- Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
- Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
- Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.
Calories 334 calories, CarbohydrateContent 37.5 g, CholesterolContent 49.2 mg, FatContent 19.4 g, FiberContent 4.9 g, ProteinContent 4.4 g, SaturatedFatContent 12 g, SodiumContent 13.4 mg, SugarContent 1.7 g