Mix-and-Match Potato Hash

Pick your favorite ingredients and create a new dish.

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Pictured: Sweet Potato, Mushroom and Bacon Hash

Pictured: Sweet Potato, Mushroom and Bacon 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


Photograph by Mike Garten.

Recipes developed by Melissa Gaman and Young Sun Huh.

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