Potato Hash

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

5 cloves garlic, smashed

Kosher salt 

4 Yukon gold potatoes, cut into a medium dice

Olive oil

1/2 Spanish onion, cut into a small dice 

1 pinch crushed red pepper 

Splash of chicken stock, as needed

1 bunch fresh chives, finely sliced 

Directions

  1. Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
  2. Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.