The Potato Hash

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I am a sucker for potatoes. Maybe it's because I grew up in a household that made thick cut fries at least twice a week, or perhaps it was my third world childhood, where I recall gathering with the neighborhood children around a fire at night, and throwing potatoes in. We'd listen to the older kids tell scary stories, and then fish out the pipping hot potatoes with a stick, and juggle them in our hands until they were cool enough to eat. Oh, those were the times.

And these days, I crave potatoes for breakfast every weekend. And I've been making variations on the potato/vegetable/chorizo hash. The ideal situation is when you have vegetables left over in your fridge from either roasting or grilling the night before. You end up cutting your cooking time in half and there's already some great flavors built in. If you're starting from scratch, make sure to pre-cook you potatoes. I tend to use the microwave or par-boil them.

I usually will spice my potatoes with cumin, paprika, cayenne pepper, and whatever else I might be in the mood for. If you don't see me mention salt and pepper, well, it's because I don't make anything without them, so they are a given. And there's always hot sauce drizzled on top for a little kick.

Below are some recent potato hash dishes. These weren't solely eaten at breakfast!
Corn, squash, chorizo with grilled pasillas. This was the husband's favorite.
This hash had more vegetables, including celery, peppers and onions. And I served it topped with avocado and pickled onions.
My favorite hash was simple -- potatoes, Romano beans and lots of garlic, served with Florida's finest hot sauce, Gator Hammock.

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