Red Potato And Shishito Pepper Hash Recipes

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SHISHITO PEPPER POTATO HASH WITH FRIED EGGS



Shishito Pepper Potato Hash with Fried Eggs image

Shishito peppers give a mildly spicy kick to this old-school breakfast classic. If you can't find them at your farmer's market, use any chile pepper with a similar heat level, like poblanos or pimentos de Padron.

Categories     Egg     Pepper     Potato     Breakfast     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

1 pound small red new potatoes, scrubbed (about 10)
1 pound shishito peppers, stemmed and left whole
2/3 cup shredded Jack cheese (about 3 ounces)
1 cup sliced scallions
3/4 teaspoon kosher salt, plus more to taste
3 tablespoons unsalted butter, divided
4 large eggs
Dressed salad greens, for serving
Hot sauce, for serving

Steps:

  • In a large pot fitted with a steamer basket, steam the potatoes until tender, about 20 minutes. Transfer potatoes to a large bowl until cool enough to handle. Using the palms of your hands, gently smash the potatoes. Add the shishitos, cheese, scallions, and 3/4 teaspoon salt to the bowl and, using a wooden spoon, mix gently to combine.
  • In a large nonstick skillet over medium heat, melt 1 tablespoon butter. Add potato mixture and fry, flipping once or twice, until cheese is melted, peppers are soft, and mixture is golden brown, about 10 minutes. Remove from pan and divide among four plates.
  • Wipe out the skillet and heat the remaining 2 tablespoons butter over medium-high heat. Crack in the eggs and fry to desired doneness. Top hash with fried eggs and serve immediately with greens and hot sauce.

SMASHED POTATO-CHORIZO HASH



Smashed Potato-Chorizo Hash image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/4 cup apple cider vinegar
1 teaspoon sugar
1/2 small red onion, thinly sliced
1 1/2 pounds baby red potatoes
Kosher salt
8 ounces shishito peppers, stemmed and halved crosswise
8 ounces thin asparagus, trimmed and cut into 1 1/2-inch pieces
1/4 cup extra-virgin olive oil
Freshly ground pepper
1/2 teaspoon smoked paprika, plus more for topping
2 to 3 links fresh chorizo (about 9 ounces total), casings removed
4 large eggs
1/2 cup fresh parsley, chopped

Steps:

  • Position racks in the upper third and middle of the oven; preheat the broiler. Whisk the vinegar and sugar in a small bowl until dissolved. Stir in the red onion and set aside.
  • Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil and cook until the potatoes are tender, 12 to 15 minutes.
  • Meanwhile, toss the shishitos and asparagus with 1 tablespoon olive oil and a big pinch each of salt and pepper on a baking sheet.
  • Drain the potatoes and toss with 2 tablespoons olive oil and the paprika; season with salt and pepper. Spread out on a second baking sheet and smash the potatoes using the bottom of a glass. Broil the potatoes on the upper oven rack and the shishitos and asparagus on the middle rack until the potatoes are browned and the shishitos and asparagus are tender, 10 minutes.
  • Meanwhile, cook the chorizo in the remaining 1 tablespoon olive oil in a nonstick skillet over medium-high heat until browned, 5 minutes. Remove to a plate. Add 4 eggs to the skillet and cook until the whites are set, 3 to 4 minutes; season with salt and pepper. Divide the potatoes, shishitos and asparagus among plates. Top with the chorizo, red onion (drained) and fried eggs. Sprinkle with the parsley and paprika.

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