POTATO HASH

This week on Basics, we take a look at two easy one-pot potato hash recipes: a classic and a sweet potato.

Ingredients

Russet/Yukon Gold Potato Hash Ingredients:

  • 2 lbs russet or yukon gold potatoes, peeled and chopped 

  • ½ large onion, chopped

  • 1 red bell pepper, chopped

  • Bacon, chopped 

  • Sage leaves, minced

  • 4 large eggs

  • Fresh chives, minced

  • Kosher salt

  • Freshly ground pepper

Sweet Potato Hash Ingredients:

  • 2 large sweet potatoes, peeled and chopped

  • Kosher salt

  • Freshly ground pepper

  • 1 Tbsp vegetable oil (prepping sweet potatoes)

  • ½ large onion, chopped

  • 1 poblano pepper, chopped (optional)

  • Smoked chorizo, sliced 

  • 1 Tbsp vegetable oil (browning chorizo)

  • 1 Apple, chopped

  • Sage leaves, minced

  • 4 large eggs

  • Scallions, thinly sliced

  • Kosher salt

  • Freshly ground pepper

Method

Russet/Yukon Gold Potato Hash Method:

  1. Peel and chop 3 leftover baked potatoes (russet or Yukon golds) into ½” pieces. Also roughly chop ½ large white onion and red bell pepper.

  2. In a cast-iron skillet, cook a few slices of bacon (or desired meat) until crispy. Remove meat and set aside. 

  3. Add in the onions and red peppers and saute over medium heat for 3-5 minutes until softened and the onions develop color. 

  4. Add in the chopped potatoes and give a thorough toss, making sure the potatoes are evenly coated in fat. Press everything down into an even layer, and let sit over medium heat undisturbed for 2 minutes.

  5. Using a firm sharp spatula, dig under the potatoes and flip them before patting them back down into an even layer. Let sit undisturbed for another 2 minutes. Repeat this process about 4 times, until everything is cooked, crisp, and browned. 

  6. Before the final flip, add in a couple finely minced fresh sage leaves along with chopped bacon from earlier. 

  7. Give the hash a flip and thoroughly mix to combine before digging 4 small divots in the mixture. Crack in 4 eggs, one into each divot.

  8.  Cover and cook over medium-low heat for 4-5 minutes, or until the whites are set and the yolks are still runny. 

  9. In addition to kosher salt and freshly ground pepper, finish the potato hash with fresh minced chives. 

Sweet Potato Hash:

  1. Start by peeling and chopping 2 large sweet potatoes, place the ½” pieces into a bowl along with a pinch of kosher salt, freshly ground pepper, and a tablespoon of vegetable oil then mix to combine. 

  2. Cover with plastic wrap or a plate and microwave for 5-6 minutes tossing once halfway through.

  3. Chop ½ large onion, 1 poblano pepper (optional), and 3 links of smoked chorizo. 

  4. Add a tablespoon of vegetable oil to the skillet before dumping in the chorizo slices and browning. 

  5. Once browned, remove the chorizo and add in the onions, and poblano pepper along with 1 chopped apple then saute for 3 minutes. 

  6. Add in the drained sweet potatoes, toss to coat the potatoes evenly in oil, pat down, and let it sit undisturbed for 2 minutes on medium heat. Repeat as necessary until everything is cooked and crisped all over. 

  7. To the last round of flipping/mixing, add in the sliced chorizo and finely minced sage. Mix to combine.

  8. Create 4 small divots and crack in 4 eggs into each divot then cover and cook over medium-low heat until the whites are set and the yolks are runny. 

  9. To serve, season with kosher salt and freshly ground pepper along with thinly sliced scallions.  

 
Emilija Saxebasics with babish, babish, potato hash, hash, potato, sweet potato hash