Mix-and-Match Potato Hash
Pick your favorite ingredients and create a new dish.
1. Cook The Potatoes
Choose your potato and chop 1 1/4 pounds into 1/2- to 3/4-inch pieces. Transfer to a pot, cover with water and season with salt. Bring to a boil, then simmer until just barely tender, 1 to 5 minutes. Drain and gently shake off the excess water; let cool 5 minutes. Heat 3 tablespoons olive oil or butter in a large skillet over medium-high heat. Add the potatoes in a single layer and cook, stirring occasionally, until browned, 10 to 15 minutes. Season with salt and pepper. Remove to a large plate.
- Yukon Gold
- Sweet potatoes
2. Pick Your Meat
Add 1 more tablespoon olive oil or butter to the skillet, then add one of the following meats (or skip this step for vegetarian hash). Cook until browned, 1 minute for cooked meat and up to 8 minutes for raw meat. Using a slotted spoon, transfer the meat to the plate with the potatoes.
- Deli or Leftover Meat: 1 cup chopped ham, turkey, chicken, roast beef, corned beef, pastrami or salami
- Sausage: 6 ounces Italian sausage, breakfast sausage, chorizo, andouille or kielbasa (casings removed if raw, chopped if cooked)
- Bacon: 6 ounces bacon or pancetta, chopped
3. Choose Your Veggies
Spoon off oil or butter from the skillet (or add more) so you have 2 tablespoons. Add 1 chopped small onion or 4 chopped scallions, then add 2 cups vegetables (pick 2 or 3 kinds below). Cook, stirring, until tender and browned, 5 to 8 minutes. Season with salt and pepper.
- Brussels sprouts, sliced
- Broccoli or cauliflower florets, chopped
- Bell peppers, poblanos or shishitos, chopped
- Celery, chopped
- Corn kernels (fresh or frozen)
- Fennel, chopped
- Green beans, cut into 1-inch pieces
- Frozen peas
- Kimchi, drained and chopped
- Mushrooms, sliced
- Zucchini or yellow squash, chopped
4. Season the Hash
Return the meat and potatoes to the skillet and add 1 or 2 of the following seasonings. Cook, stirring, until heated through, 2 to 3 minutes.
- Garlic: 2 garlic cloves, minced
- Fresh Herbs: 1 teaspoon finely chopped fresh rosemary or thyme
- Spices: 1/2 to 1 teaspoon Cajun seasoning, chili powder, curry powder, ground cumin, ground coriander or paprika
- Chile Peppers: 1/2 to 1 jalapeño, serrano or Fresno chile pepper, chopped or thinly sliced
- Condiments: 1 to 2 tablespoons harissa, adobo sauce or barbecue sauce
5. Add a Topping
Top the warm hash with 1 or 2 of the following:
- 1/4 to 3/4 cup shredded or crumbled cheese (cheddar, Swiss, Jack, mozzarella, feta or Parmesan)
- 1 to 2 scallions, sliced
- 1 to 2 tablespoons chopped fresh herbs (parsley, cilantro, basil or chives)
- Hot sauce or salsa, to taste
Photograph by Mike Garten.
Recipes developed by Melissa Gaman and Young Sun Huh.