Containers and baggies full of leftovers seem to collect quickly, leaving a pile of bits not big enough to have as a meal, but too good to be tossed. Seriously, how does this happen and can those orts be coaxed into a beguiling plate of something to greedily polish off? Light bulb moment: upcycling of a previous meal’s residue could be chopped into a rustic chunky hash to be topped with messy, golden-yolk eggs.
Set aside biased notions of dumping an unknown substance from a can into a skillet. Hash is so much more than the tinned creature on a store shelf. It’s a jumble of cubed potatoes, meat (traditionally corned-beef) and onions. Another telling definition of the word is the reworking of the tried and true. Those tasty morsels tucked in the fridge are waiting to be minced and mixed with crispy potatoes. No leftovers? No problem; scope out the contents of the kitchen and start chopping.
Before chucking everything into a giant skillet in haphazard fashion, here are a few cues to make the most of a gourmand-style hash:
- Think about the type of potatoes that will be used. While reds offer a nice, creamy texture, they don’t brown up as well as Yukon golds. The top of the leader board on the crispy front is the Russet.
- If meat is to be included, cook it first. The fat expressed will add a layer of seasoning to the hash.
- Cook each addition separately to get the desired crunchy texture; uniting them at the end.
- Adding spices (salt, pepper, garlic, etc.) with the potatoes will toast them in the process of infusing flavor into the potatoes.
Gold and Green Breakfast Hash
Backstory: This recipe evolved on a Saturday morning while trying to mix up the breakfast routine, staring at the veggies in the refrigerator and feeling a definite need for the comfort of potatoes, but a ramped up green-nutrition value. Enjoy.
- 4 large Yukon gold potatoes, scrubbed and cut into ¾” cubes
- 1 medium onion, coarse chopped
- 4 cups rough chopped kale
- 1 cup shredded red cabbage
- 2 cloves garlic, minced
- 2 teaspoons thyme, crumbled
- Sea salt and fresh cracked pepper to taste
- Oil for cooking
- Olive oil for finishing
- Options for topping: soft cooked eggs, avocado, green onions, parsley, bacon
- In a large, heavy skillet, heat oil over medium-high heat. Add onions and cook until soft and translucent. Remove from pan and set aside.
- Reduce heat to medium, add additional oil if needed; toss in potatoes and cook until the outside is brown and crispy with a tender interior, approximately 15 to 20 minutes.
- When potatoes have begun to soften, mix in the garlic, thyme and reserved onions.
- Remove potato mixture from the pan. Quickly sauté the kale and cabbage, about 5 minutes; add potatoes back into the skillet, stirring to merge the ingredients. Continue to cook another 3 to 5 minutes; season with salt and pepper and a drizzle of olive oil.