I recently ate pretty awesome hash at a First Watch diner in Florida. Holy yum on a Sunday morning. And that’s saying something because if I find myself at a diner, I tend to order the hash (unless they have doughnuts). This particular medley of potatoes, sausage, mushrooms, oven-dried tomatoes and Parmesan was heaven with a little bit of spice and crispy yet creamy potatoes. Now potatoes that are crispy and creamy is a tall order, but it doesn’t have to be out of reach for us people at home. The trick is in, well, the trick. And I have faith you can do it.
You simply bake the potatoes first in the oven, wrapped in foil with a drizzle of water for steaming power. Then cool a bit, cut and saute. in canola or peanut oil until your potatoes are brown and delicious.
Side Note. Only ever cook one layer of potatoes at a time, otherwise they won’t brown well. After the first round, just keep the browned potatoes in the pan but off to the side while you continue to cook the new ones.
Then add the rest of the mojo and you’ve got hash. Just want home fries? Stop after the potatoes are cooked and serve with ketchup. Really. That’s all there is to it. Hash is not the type of thing I joke about.
If you have a secret for tasty homemade hash or home fries, please share!
- 2 pounds potatoes, russet or Yukon gold recommended (about 1 russet per person)
- 1/2 pound bulk hot Italian sausage
- 1 cup crimini mushrooms, rough chopped
- 1/4 cup [url href=”http://edibletimes.wpengine.com/oven-dried-tomatoes/”]oven-dried tomatoes[/url], rough chopped
- 2 tablespoons Worcestershire sauce
- 1 teaspoon red pepper flakes or pinch of Cayenne pepper
- 1/4 cup Parmesan cheese, grated
- 1/4 cup fresh mozzerella, grated
- Salt and pepper to taste
- Canola or peanut oil for cooking
- Preheat oven to 425° F. Separate potatoes into a few groups and wrap potatoes in large pieces of foil. Drizzle a little water into each potato package and seal completely.
- Bake potatoes until tender, but not overly soft (a knife inserts easily). Remove from oven and open foil to let cool. This can be done up to two days ahead.
- In a large sauté pan over medium heat, cook sausage until no longer pink, stirring occasionally and breaking into smaller pieces. Remove from pan and add mushrooms, cooking until they are dark brown and have given off most of their moisture.
- Once potatoes are cool enough to handle, cut them into bite-size pieces.
- In sausage drippings over medium-high heat cook potatoes until brown on all sides, flipping potatoes infrequently with a spatula (stirring too often prevents browning). Add oil if necessary to prevent sticking.
- Add back the sausage and mushrooms along with the tomatoes, Worcestershire, cheese and spices and cook until hot. Season with salt and pepper.
- Serve with fried eggs, over easy or sunny-side up recommended (the yolk is the sauce!).