Potato Hash

For protein, leftover corned beef, pork roast, pulled pork or roast beef can be added to the skilled with the potatoes and the hash can be topped with a fried egg.

Step 1: Dice potatoes into ½-inch cubes. Place in a medium saucepan, add ½ teaspoon of the salt, and cover with cool water by at least 1 inch. Bring to boil over medium- high heat. Reduce the heat as needed and simmer until just tender, 7 to 8 minutes. Drain and transfer to a baking sheet, spreading out into a single layer to air dry.

Step 2: Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the onion and cook until beginning to soften, about 3 minutes. Add the potatoes (and protein if using), season with the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the potatoes and onion are browned in spots, about 5 minutes. Add the garlic, stir until fragrant and light golden-brown, about 1 minute.

Step 3: Remove the skillet from the heat. Add the parsley, Parmesan and 1/2 teaspoon paprika and stir to combine. Taste and season with more salt and pepper as needed. Sprinkle with more Parmesan before serving.

Ingredients:

  • 1½ pounds Yukon gold potatoes (about 3 large)
  • 1¼ teaspoons kosher salt, plus more as needed
  • 1 yellow onion, finely chopped
  • 4 cloves of garlic, finely minced
  • ½ small bunch fresh parsley, coarsely chopped
  • ¼ cup freshly grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon sweet paprika