Mixed Potato Hash
I parboil potatoes when I have some down time, watching TV or working on my laptop. Then, I let them cool a bit and refrigerate them in a seal-tight container for future use. They will keep at least a week and when a fried potato recipe or mood hits, you are ready. Try this method with my hash recipe below; I parboil and store both types of potatoes together.
The hash starts out Vegan. You can add or top your hash with Scrambled Tofu which gives the consistency of egg. If you are not Vegan, use unsalted butter and top the hash with fried or over easy eggs.
You can replace the seasonings (and amounts to your liking) or any of the veggies with your favorites. For example, instead of edamame, you could use peas or beans.
I like to layer seasonings (including salt and pepper) to add bigger, bolder flavor. This simply means adding seasonings each time you add ingredients. But be mindful not to add too much at once. Until you are comfortable seasoning this way, add more to taste at the end. Remember, you can always add but you can’t remove!
It’s nice to finish a dish with a fresh herb like parsley, but not necessary in this dish. The green from the Edamame does the trick.
Prep all of your ingredients before you start cooking; the process will go very quickly. This applies to every recipe.
Using a seasoned cast iron pan gives the best crust and flavor but any skillet will do the job.
The Dilemma: You’re frying potatoes, trying to get a good crust, but the potatoes are still not cooked through. Now, they are starting to burn.
The Big Idea: Parboil the potatoes first so that when you put them in the pan you can get a nice crust, but they are practically done. This reduces the frying time significantly.
2 large or 3 medium white potatoes, peeled and cubed (any type except a baking potato)
2 large or 3 medium sweet potatoes, peeled and cubed (I’ve also used purple with the white and sweet potatoes)
2 tbsp olive oil
1 tbsp vegan butter
½ yellow onion, chopped (or as much as you like)
1 garlic clove (or as much as you like)
kosher salt and fresh ground pepper to taste
pinch of cayenne (or to taste)
1 tbsp sweet paprika
1 tbsp ground cumin
4 – 6 sundried tomatoes, chopped (packed in oil)
½ small fennel bulb, chopped
2 – 4 bok choy leaves, white and green parts chopped
½ cup frozen edamame, thawed
Peel and cut the potatoes a similar size. Place in cold water and bring to boil. Let simmer about 15 minutes or until a fork inserts through but the potatoes are not falling apart. Drain in a colander. Cool a bit and store as indicated above or use immediately below.
Heat 2 tbsp olive oil and 1 tbsp butter in pan over a medium heat (the oil will help the butter to not burn).
Add and sauté the onions and garlic; sprinkle with a pinch of cayenne, 1 tbsp sweet paprika and 1 tbsp ground cumin.
Add the remaining veggies and cook for 5 minutes longer until the fennel and bok choy are soften.
Add the potatoes, spreading them in a single layer and cook 5 minutes on medium-high heat without turning so that a crust can form.
Flip the potatoes and add the edamame just to heat through.
If you like additional heat, finish with sriracha, harissa or hot sauce; whichever is your go-to.