Mix-and-Match Potato Hash

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.

• Russet
• Yukon Gold
• Red-skinned
• Purple
• 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

Credits:

Photograph by Mike Garten.

Recipes developed by Melissa Gaman and Young Sun Huh.

Related Links:

50 Stuffed Potatoes

50 Potato Sides

Is It OK to Eat Sprouted Potatoes?