So back at the beginning of summer I was obsessed with making potato hash. Why you ask? Who the hell knows. All I know is I would come home, grab some potatoes and go to town. I would try different combinations and cooking methods, attempting to nail the perfect recipe. Turns out cooking potatoes is mighty tricky. If I boiled them first, they didn't get as crispy. If I just stuck them in the frying pan, they didn't seem to cook all the way through. By the end, I had a somewhat average, but oddly enough, satisfying potato hash recipe on my hands. And while I'd love to be able to sit down and write an exact recipe for the average citizen to duplicate, that is impossible. Cause my motto in the kitchen is "wing it". And that just doesn't make for good replication. So, I'll try try to tell you how this whole shibang went down and you can maybe take this as a rough outline for mastering your own potato hash. (you may want to consult foodnetwork.com or other fantastic food blogs for more specific hash cooking instructions if you're a more hesitant cook.)
Ingredients:
Potatoes (whichever is your favorite)
Avocado
Onion
Jalapeno
Tomato
1 Egg
Parsley
Lemon Juice
Garlic
Salt
Pepper
Steps:
1. Cut tomatoes, potatoes, onion and avocado into bite sized pieces.
2. Remove the seeds in jalapeno (if you like it spicier, leave the seeds in) and mince. Mince garlic as well.
3. Drizzle avocado with lemon juice to keep it from browning.
4. Add some butter, Pam, or olive oil to a skillet to keep everything from sticking.
5. Over medium to medium low eat, cook potatoes until they're soft. (I'm impatient so I tend to eat them a little harder and cook them faster on medium heat. Disclaimer: Don't cook when super hungry!)
6. Make sure you season the potatoes with salt and pepper when they're in the pan. Its important to season at each step (sometimes I throw in either garlic powder, red pepper flakes, chili powder or some combo of all three).
6. Push potatoes to the side of the skillet and cook onions and garlic until soft. Watch it so the garlic doesn't burn or else it gets bitter. Add more S & P.
7. Add jalapenos. Cook a few minutes so the jalapenos release some of their heat and meld with the other ingredients.
8. Add tomatoes and stir it all together. Let it cook another minute to warm the tomatoes.
9. Add avocado last or else it gets super mushy.
9. When everything is warm (a.k.a. right after the avocado is mixed in), take out of the pan and add to your plate.
10. Cook an egg to your liking in the same pan (I prefer over easy).
11. Dump on top of the potatoes.
12. Sprinkle with parsley and viola! Dinner is ready :)
P.S. No I did not eat that whole pan myself in one night. I shared with the family. Or maybe just my mom. I can't remember.
