Potato Hash Recipes

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PORK AND POTATO HASH



Pork and Potato Hash image

Perfect for leftover pork loin -- even better if you have a little leftover juices (gravy or pan drippings) from your roast pork. Our family loves this. It's a Jacques Pepin recipe.

Provided by vrvrvr

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 3/4 lbs potatoes, cut into 1/4-inch slices
1 1/2 cups water
1 medium onion, chopped
3 tablespoons drippings, leftover from your pork roast (if any remains)
3 -4 garlic cloves, minced
3 -4 scallions, minced
3 tablespoons olive oil
1/4 teaspoon Tabasco sauce
3/4 teaspoon salt
2 teaspoons Worcestershire sauce
2 -2 1/2 cups leftover cooked pork, diced
1 fried egg, for garnish (optional)

Steps:

  • Place the sliced potatoes, 1 1/2 cups water, onions, and juice from pork roast in a 12" nonstick skillet.
  • Bring to a boil, cover, and boil over medium heat for 10 minutes.
  • Add garlic, scallions, olive oil, Tabasco, salt, Worcestershire and pork.
  • Mix well and cook, uncovered, over high heat, stirring, for about 5 minutes.
  • Most of the moisture will have evaporated by now and the mixture should be starting to sizzle. Since the hash will begin to stick at this point, use a heat-resistant spatula to scrape up the crusty bits sticking to the bottom of the pan and stir them into the uncooked mixture.
  • Continue to cook over medium heat for about 20 minutes, stirring every 3-4 minutes.
  • The mixture will brown faster in the last 10 minutes of cooking and should be stirred every 2-3 minutes.
  • Turn out onto a large platter (or just bring the skillet to the table) and serve immediately.
  • Garnish with fried egg on top, if desired.

POTATO HASH



Potato Hash image

A quick and delicious potato dish. Great for a weeknight meal. This dish goes very well with the Succulent Roasted Game Hens in a Jiffy recipe. Note to World Tour participants - this dish, the ingredients, and the cooking method, are typical for the Southwest U.S. region. If you add some hot peppers, it will also be typical for U.S./Mexico border cooking.

Provided by PanNan

Categories     Potato

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/2 red bell pepper, diced
1/2 red onion, thinly sliced
2 stalks celery, sliced
1/2 teaspoon paprika
1 1/2 teaspoons minced thyme leaves (or 1/2 tsp dried thyme)
2 tablespoons minced parsley
salt and pepper
1 -2 russet potato, cut into 1/2 inch cubes, patted dry
1 cup chicken broth or 1 cup vegetable broth

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.

Nutrition Facts : Calories 191.4, Fat 7.8, SaturatedFat 1.2, Sodium 416.7, Carbohydrate 25.3, Fiber 4.5, Sugar 4.4, Protein 5.7

POTATO HASH WITH SPINACH AND EGGS



Potato Hash with Spinach and Eggs image

Classic potato hash and eggs gets a nutritious element thanks to spinach. Don't limit this quick dish to weeknights; it makes a fabulous weekend brunch offering as well.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 10

3/4 pound small white potatoes, cut into 1/2-inch pieces
Coarse salt
3 tablespoons unsalted butter
1 medium yellow onion, diced small
1 large red bell pepper, seeded and diced small
1/2 teaspoon red-pepper flakes
1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out
8 large eggs
1 ounce grated Parmesan (1/4 cup)
1 tablespoon chopped fresh parsley

Steps:

  • In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.
  • In skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and red-pepper flakes; season with salt. Cook until potatoes are golden, 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make four wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.

Nutrition Facts : Calories 343 g, Fat 21 g, Fiber 6 g, Protein 20 g, SaturatedFat 10 g

ROASTED POTATO HASH



Roasted Potato Hash image

This Roasted Potato Hash side dish goes beyond breakfast-you can serve these potatoes with just about anything.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

1 pound russet or Yukon Gold potatoes, diced medium
1 medium white onion, diced medium
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
1 medium red bell pepper, seeded and diced medium
2 tablespoons finely chopped fresh chives

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.

Nutrition Facts : Calories 222 g, Fat 14 g, Fiber 3 g, Protein 4 g

POTATO HASH



Potato Hash image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 russet potato, scrubbed
1 sweet potato, scrubbed
3 tablespoons salted butter
1 cup chopped red bell peppers
1 cup chopped yellow squash
1 cup chopped zucchini
1/2 red onion, chopped
Salt and freshly ground black pepper
4 large eggs

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.

STEAK HASH



Steak Hash image

"Give leftover stead and bake potatoes a flavorful face-lift," suggests Barbara Nowakowski of North Tonawanda, New York. Green pepper, onion garlic powder lend just enough seasoning to the easy brunch dish.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons canola oil
3 medium potatoes (about 1 pound), peeled, cooked and diced
1 cooked steak, diced (about 1 cup)
1/4 to 1/2 teaspoon garlic powder
Salt and pepper to taste
1/4 cup shredded Monterey Jack cheese
4 eggs

Steps:

  • In a large skillet, saute the green pepper and onion in oil until tender. Stir in potatoes. Reduce heat; cover and cook over low heat for 10 minutes or until the potatoes are heated through, stirring occasionally. , Add steak, garlic powder, salt and pepper. Sprinkle with cheese. Cover and cook on low 5 minutes longer or until heated through and cheese is melted; keep warm. Prepare eggs as desired. Divide hash among four plates and top with an egg.

Nutrition Facts : Calories 318 calories, Fat 17g fat (5g saturated fat), Cholesterol 253mg cholesterol, Sodium 130mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

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