duck confit hash with cilantro

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Classic Potato Hash

By , from the Matthew Amster-Burton collection
Serves 2 to 3

Introduction

If you don’t have leftover cooked potatoes, dice a raw potato and boil the chunks in salted water for five minutes. Drain and use in the recipe.

Ingredients

3 Tbsp. butter, plus more as needed
1 lb. leftover cooked russet or Yukon Gold potatoes, peeled and cut into ½-inch dice, or 1 lb. frozen hash-brown potatoes
1 cup leftover meat, poultry, fish, or marinated firm tofu, diced
1 small onion, minced (optional)
~ Salt and pepper
~ Poached or fried eggs, for garnish (optional)
~ Minced parsley or cilantro, for garnish (optional)

Steps

  1. Melt the butter in a large nonstick or cast-iron skillet over medium-high heat. Add the potatoes, sprinkle with salt, and cook, stirring occasionally, until potatoes are golden-brown on all sides, about 20 minutes. (This is a great place to develop or show off your professional skillet-flipping skills. Watch out that you don’t send bits of potato flying all over the stovetop, however.)
  2. Add the protein and onion and continue cooking until everything is well browned, 5 to 10 minutes more, adding another tablespoon of butter if necessary. Season to taste with salt and pepper, and serve with poached or fried eggs and minced herbs.

Related article: Hashing it out

This content is from the Matthew Amster-Burton collection.

Subscribe
Comments
There is 1 comment on this item
Add a comment
Unrated
0% recommend this recipe
1. by Zupan's Markets on Dec 31, 2009 at 4:07 PM PST

This looks so good, and easy!

Add a comment
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice