A classic breakfast side dish updated for today.
Hash browns are the original gluten-free breakfast side dish, the perfect accompaniment to eggs and omelets, quiches and cured meats. This recipe features three kinds of potatoes: Red bliss, Yukon golds, and sweet potatoes. The potato varieties complement one another both on the palate (both in taste and texture) and visually. Red onion can be swapped for white, yellow, or Vidalia. Fresh herbs can be added if desired. The potatoes can be diced up to two hours ahead of cooking, or up to two days ahead if stored refrigerated submerged in water (be sure to dry the potatoes thoroughly before cooking if doing the latter). It's all about technique, not torture! Try the Roasted Root Vegetable Hash with Lacinato Kale for an even more nutrient-rich and colorful iteration.
Equipment: cutting board; chef’s knife; measuring spoons; large and wide nonstick pan with tall sides and tight-fitting lid such as cast iron, Dutch oven or wok; wooden spoon
Ingredients:
4 tablespoons olive oil, divided
1 small red onion, peeled and finely diced
4 large red bliss potatoes, diced
2 medium Yukon golds, diced
2 medium sweet potatoes, diced
2 teaspoons smoked paprika 1 teaspoon garlic powder kosher salt and freshly ground black pepper
1. Heat a large pan or Dutch oven over medium-high heat. Pour in two tablespoons of the olive oil, swirling to coat the pan. Add the diced red onions. Season generously with kosher salt and toss well to coat the onions in the oil. Sauté for 3-4 minutes, stirring constantly, until slightly softened but now browned.
"Leaving the skins on the potatoes serves three purposes: nutrition, flavor, and shape. The skins not only are full of vitamins and flavor, but they help the potatoes keep their shape as they cook and become tender."
2. Add the diced potatoes and drizzle with the remaining two tablespoons of olive oil. Mix well to combine. Sprinkle with the paprika, garlic powder, and a generous pinch of salt. Mix again to incorporate the seasoning.
3. Place a lid on the pan and lower the heat to low setting to allow the vegetable mixture to soften and cook without scorching. Cook for 5-7 minutes.
4. Remove the lid and stir the potato hash a few times to confirm that all the potatoes are now cooked thoroughly. Continue cooking and stirring, as needed, until the potatoes are tender when pierced with a knife. Sprinkle with additional kosher salt and freshly ground black pepper, and mix well.
5. Serve immediately.
Makes 4-6 servings.
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