POT: Potato Hash
Source of Recipe
"The Ultimate Potato Book" by Bruce Weinstein and Mark Scarbrough
3/4 pound sweet potatoes -- scrubbed
3/4 pound red-skinned potatoes -- scrubbed
-- (such as Red Blisses or
-- All Reds)
3 tablespoons unsalted butter
1 large red onion -- diced
1 medium red bell pepper -- stemmed, cored,
-- and diced
2 garlic cloves -- minced
3/4 pound thick-cut Canadian bacon -- cut into
-- 1/2-inch cubes
or
3/4 pound smoked ham -- cut into
-- 1/2-inch cubes
1/4 cup chicken stock plus
2 tablespoons chicken stock
or
1/4 cup vegetable stock plus
2 tablespoons vegetable stock
2 tablespoons canola oil -- (or
-- other vegetable oil)
1 tablespoon caraway seeds
1 cup spinach leaves -- coarsely chopped
2 teaspoons apple cider vinegar
1 teaspoon black pepper -- freshly ground
1/2 teaspoon salt
Bring two medium pots of salted water to a boil over high heat. Meanwhile, peel the sweet potatoes. Cut both the red-skinned and the peeled sweet potatoes into 1/2-inch pieces. Cook the potatoes in separate pots, each for 7 minutes. Drain each separately; set aside.
In a large skillet or saute pan, melt 2 tablespoons of the butter over medium-low heat, then add the onion and cook until soft, about 2 minutes, stirring frequently. Add the remaining 1 tablespoon butter, let melt, then add the bell pepper and garlic. Cook until soft, about 2 minutes, stirring often.
Raise the heat to medium and add the Canadian bacon. Cook, stirring constantly, for 1 minute. Add the 1/4 cup stock, oil, caraway seeds, and both kinds of potatoes. Cook until heated through and fragrant, about 7 minutes, stirring frequently but very gently.
Stir in the remaining 2 tablespoons stock, the spinach, vinegar, pepper and salt. Cook until the spinach is wilted and the dish is heated through, about 2 minutes. Stir very carefully so as not to mash the potatoes. Serve immediately; or cook, cover, and refrigerate up to two days.
Variations:
Herbed Hash: Omit the caraway seeds. Add 2 tablespoons minced parsley, 1 tablespoon thyme, and 2 teaspoons minced rosemary with the spinach.
Juniper Hash: Reduce the stock to 1/4 cup. Add 1 tablespoon juniper berries, crushed, with the bell pepper. Then add 3 tablespoons gin with the spinach. Be careful that the pan doesn't flame. If it does, cover it and remove it from the heat until the flame is out.
Roasted Garlic Hash: Omit the minced garlic. Instead, seal 8 unpeeled cloves in an aluminum foil packet and roast in a preheated 350 degree F. oven for 30 minutes. When cool, squeeze the soft "meat" from the husks. Add this garlic with the spinach, breaking it up throughout the hash.
Southwestern Hash: Omit the caraway seeds. Add 1 teaspoon Tabasco sauce and 1/2 cup salsa with the spinach. Top the dish with 1 cup shredded Monterey Jack. Cook just until the cheese melts -- do not stir -- and serve the hash directly from the pan.
Spicy Hash: Add 1 teaspoon minced seeded jalapeno pepper and 1/2 teaspoon crushed red pepper flakes with the bell pepper.
Categories: Breakfast, Brunch, Vegetables
Recipe typed for you by Judi Mae Phelps.
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