BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

POTATO HASH

cook:

30 min

Picture for POTATO HASH

5,119,315 views  This week on Basics, we take a look at two easy one-pot potato hash recipes: a classic and a sweet potato.

4 Servings

US

original

metric

INGREDIENTS

For the Russet/Yukon Gold Potato Hash

For the Russet/Yukon Gold Potato Hash

russet or yukon gold potatoes, peeled and chopped

2 lbs russet or yukon gold potatoes, peeled and chopped

large onion, chopped

0.5 large onion, chopped

red bell pepper, chopped

1 red bell pepper, chopped

Bacon, chopped

Bacon, chopped

Sage leaves, minced

Sage leaves, minced

large eggs

4 large eggs

Fresh chives, minced

Fresh chives, minced

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

For the Sweet Potato Hash

For the Sweet Potato Hash

large sweet potatoes, peeled and chopped

2 large sweet potatoes, peeled and chopped

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

vegetable oil (prepping sweet potatoes)

1 tbsp vegetable oil (prepping sweet potatoes)

large onion, chopped

0.5 large onion, chopped

poblano pepper, chopped (optional)

1 poblano pepper, chopped (optional)

Smoked chorizo, sliced

Smoked chorizo, sliced

vegetable oil (browning chorizo)

1 tbsp vegetable oil (browning chorizo)

Apple, chopped

1 Apple, chopped

Sage leaves, minced

Sage leaves, minced

large eggs

4 large eggs

Scallions, thinly sliced

Scallions, thinly sliced

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

DIRECTIONS

1.

For the Russet/Yukon Gold Potato Hash

1.

Peel and chop baked potatoes (russet or Yukon golds) into ½” pieces. Also roughly chop white onion and red bell pepper.

russet or yukon gold potatoes, peeled and chopped

2 lbs russet or yukon gold potatoes, peeled and chopped

large onion, chopped

0.5 large onion, chopped

red bell pepper, chopped

1 red bell pepper, chopped

2.

In a cast-iron skillet, cook a few slices of bacon (or desired meat) until crispy. Remove meat and set aside.

Bacon, chopped

Bacon, chopped

3.

Add in the onions and red peppers and saute over medium heat for 3-5 minutes until softened and the onions develop color.

4.

Add in the chopped potatoes and give a thorough toss, making sure the potatoes are evenly coated in fat. Press everything down into an even layer, and let sit over medium heat undisturbed for 2 minutes.

5.

Using a firm sharp spatula, dig under the potatoes and flip them before patting them back down into an even layer. Let sit undisturbed for another 2 minutes. Repeat this process about 4 times, until everything is cooked, crisp, and browned.

6.

Before the final flip, add in a couple finely minced fresh sage leaves along with chopped bacon from earlier.

Sage leaves, minced

Sage leaves, minced

7.

Give the hash a flip and thoroughly mix to combine before digging 4 small divots in the mixture. Crack in eggs, one into each divot.

large eggs

4 large eggs

8.

Cover and cook over medium-low heat for 4-5 minutes, or until the whites are set and the yolks are still runny.

9.

In addition to kosher salt and freshly ground pepper, finish the potato hash with fresh minced chives.

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

Fresh chives, minced

Fresh chives, minced

10.

For the Sweet Potato Hash:

1.

Start by peeling and chopping large sweet potatoes, place the ½” pieces into a bowl along with a pinch of kosher salt, freshly ground pepper, and vegetable oil then mix to combine.

large sweet potatoes, peeled and chopped

2 large sweet potatoes, peeled and chopped

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

vegetable oil (prepping sweet potatoes)

1 tbsp vegetable oil (prepping sweet potatoes)

2.

Cover with plastic wrap or a plate and microwave for 5-6 minutes tossing once halfway through.

3.

Chop large onion, poblano pepper (optional), and links of smoked chorizo.

large onion, chopped

0.5 large onion, chopped

poblano pepper, chopped (optional)

1 poblano pepper, chopped (optional)

Smoked chorizo, sliced

Smoked chorizo, sliced

4.

Add vegetable oil to the skillet before dumping in the chorizo slices and browning.

vegetable oil (browning chorizo)

1 tbsp vegetable oil (browning chorizo)

5.

Once browned, remove the chorizo and add in the onions, and poblano pepper along with the chopped apple then saute for 3 minutes.

Apple, chopped

1 Apple, chopped

6.

Add in the drained sweet potatoes, toss to coat the potatoes evenly in oil, pat down, and let it sit undisturbed for 2 minutes on medium heat. Repeat as necessary until everything is cooked and crisped all over.

7.

To the last round of flipping/mixing, add in the sliced chorizo and finely minced sage. Mix to combine.

Sage leaves, minced

Sage leaves, minced

8.

Create 4 small divots and crack in eggs into each divot then cover and cook over medium-low heat until the whites are set and the yolks are runny.

large eggs

4 large eggs

9.

To serve, season with kosher salt and freshly ground pepper along with thinly sliced scallions.

Scallions, thinly sliced

Scallions, thinly sliced

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.