New Potato Hash Recipes

Steps:

• Heat oil in heavy skillet over high heat.
• Add bell pepper, onion and celery.
• Cook, stirring often, until soft, about 5 minutes.
• Add paprika, thyme, parsley, salt and pepper to taste.
• Stir in potato.
• Add broth; heat to boiling.
• Lower heat to simmer; partially cover pan.
• Cook, turning occasionally, until potato is tender, about 10 minutes.
• Keep warm until ready to serve.

Steps:

• Pierce both potatoes a few times, put in the microwave and cook on high until cooked through, 5 to 10 minutes. Carefully remove the skin from the sweet potato. Dice both potatoes and set aside.
• In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the bell peppers, squash, zucchini and onions and cook for a few minutes. Add the diced potatoes to the veggies and cook until golden brown. Season with salt and pepper.
• In a separate pan, melt the remaining tablespoon of butter over medium heat and crack in the eggs. Cook until the whites have set, 3 to 4 minutes.
• Serve up the hash with a fried egg on top of each portion.

Steps:

• Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
• Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.

Steps:

• Place a large nonstick skillet over medium heat, and add oil. When oil is hot, add onion and a sprinkling of salt. Stir until onion begins to soften, about 1 minute.
• Add potato and cayenne to pan. Reduce heat to low, and cook, stirring frequently, until potatoes and onions are tender, caramelized and lightly browned, 30 minutes.
• Push potato and onion hash to one side of pan, and increase heat. Crack egg into pan, and cook to taste. Spoon potatoes and onions on plate, and top with egg.

Steps:

• Preheat oven to 500 degrees, with rack in lower third. On a rimmed baking sheet, toss together potatoes, onion, and olive oil. Season with salt and pepper. Arrange vegetables in a single layer and roast until onion begins to soften, about 10 minutes.
• Add bell pepper to sheet. Toss and roast until potatoes are tender when pierced with a knife and pepper is soft, about 13 minutes. To serve, sprinkle vegetables with chives.

Steps:

• Chop the potatoes coarsely.
• In a saute pan heat the peanut oil and cook the potatoes with salt and pepper for 4 to 5 minutes or until golden brown; set aside.
• In another pan, heat the olive oil and cook the onion over medium heat for 10 minutes or until golden brown.
• Stir the onion into the potatoes and sprinkle with parsley.

Steps:

• 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.
• 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.

Steps:

• Put the potatoes in a large pan.
• Cover with cold water.
• Bring water to a boil over high heat.
• As soon as the water starts to boil, turn the heat off but keep the pan on the burner.
• Let the pan of potatoes stand on the burner for about 5 minutes,depending on the size of the potatoes.
• Larger potatoes may need more standing time.
• Drain all of the water from the pan.
• Allow potatoes to cool enough to handle.
• Store the potatoes in a bowl in refrigerator until ready to use.
• Storing the potatoes in a plastic bag tends to make them "sweat" and softens them, which could cause them to go bad sooner(that has been my experience in the past.).
• If you do store them in a plastic bag, use them within a day or two to ensure freshness.
• Use the potatoes for hashbrowns or fried potatoes.

Steps:

• Add the chorizo to an iron skillet on medium-high heat and cook until it starts to brown. Takes a bit to cook out the fat so it'll be about 8 minutes. Remove from skillet and add to bowl.
• Add potatoes, bell pepper, and shallot to the iron skillet. Season with salt and pepper. Add 2 tbsp of water, stir and create an even layer. Cover and let cook for 5 minutes. This helps to steam the potatoes a bit while still getting a brown crust on bottom. Stir and continue in 5 minutes increments until the potatoes are done.
• Add back in the chorizo, spinach, and fresh oregano. Stir to combine and let the spinach wilt. Once the spinach is done, create another even layer again and top with cheese.
• With the back of a spoon, create 4 small circular indents in the hash. Crack an egg and place it in the indent. Do the same for the rest of the 3 indents and then cover. Let cook for about 7-8 minutes, until the eggs cook but the yolks are still a bit runny. Remove from heat and top with chopped green onions and dried oregano.