Saturday, September 12, 2009
Hash. Actually, I had a craving for hash browns, but I decided to change it up the last minute because I had myself a bell pepper I wanted to use. Here's a simple veggie hash that anyone can make. No need to buy the frozen variety.
The grater I had was a pretty small hand-held kind, so I'm able to only grate several chunks at a time. Make sure you drain and pat dry all the water after. I think that's one of the keys to making a nice crispy crust. Also, if you're not going to cook it right away keep it soaked in water. This will be to keep the potatoes from browning. Then pat it try. I mixed in the veggies and cooked them until they had a nice crispy crust. I like a good mix of crispy and chewy.
Feel free to change up the veggie on this. You can add anything you feel comfortable with. I had this with some grape tomatoes and a nice slice of bread.
Bell Pepper and Green Onion Hash
8 baby potatoes or 2 russet potatoes (peeled and shredded or chopped)
1 small red bell pepper (diced)
2 green onion (chopped)
1 tsp garlic powder
3 Tbsp unsalted butter
Once the potatoes have been shredded or chopped, soak the pieces in some water for several seconds then drain and squeeze out the remaining water in paper towel.
Mix in the bell pepper and green onion season with a pinch salt and pepper.
Heat a skillet and melt the butter. Then add in the hash mix, pat it down to make a large round.
Check the underside. When it looks crisp and browned, flip it and cook the other side. When the other side has browned the cut the hash into pieces and mix. Cook for another 2-3 minutes after.
You have a nice mix of crispy and soft potatoes.