Elevate a humble mess to a modern meat-and-potato masterpiece with smart technique and healthy flavor hacks.
September 16, 2015
1 of 16Photo: Jennifer Causey
Hash in the Pan
Every successful meat-and-potato masterpiece follows three rules:
1. Keep It Tight: We bind our hash with a sauce made from pureed roasted garlic, cream, and red potato flakes. This ties the hash together and encases all the elements in deep, toasty, savory flavor.
2. Veg Out: Hash isn't an inherently pretty dish, but we've boosted vibrancy and nutrition by adding bright bell peppers and carrots. For best presentation, cook these vegetables separately and bring everything together at the end.
3. Get Crispy: We opt for roasting as a precook method for the potatoes to avoid incorporating water, as steaming or boiling would. This helps the spuds to brown and crisp well in the pan.
2 of 16Photo: Jennifer Causey
Chicken and Chile Hash
The mild flavor of spinach makes it wonderfully adaptable to sizzling garlic and spice from the crushed red pepper. For fullest flavor, cook spinach only until it begins to turn limp. Sautéed spinach can be made in a snap and pairs perfectly with almost every protein. If you have leftover spinach on hand or any wilting leafy greens, sautéing with a little olive oil and garlic instantly brings it back to life. Starting aromatics in a cold skillet lets them infuse the oil. The garlic also has less chance of burning. Let cooked potatoes dry out so they'll be extra crispy in the hash. Leftover cooked potatoes would be even better. Ground chicken has a touch more fat than ground chicken breast, key for more flavorful hash. Serve with Sautéed Spinach with Garlic and Red Pepper.
Hash may not have the sex appeal of eggs Benedict or the elegance of an omelet, but done right—piled high in a hot skillet, studded with crispy potatoes, and strewn with marbled meat—it is truly a thing of beauty.
5 of 16Photo: Jennifer Causey
Mushroom & Leek Hash
This veggie-filled hash will make a quick, delicious one-dish meal at any time of the day—morning, noon and night!
If pizza or pasta is your go-to solution for meatless dinners, switch it up and try a vegetable hash instead. Here, a beautiful poached egg tops a bowl of hearty, fibrous vegetables to create a balanced vegetarian meal in a flash.
10 of 16Photo: John Autry
Fingerling Potato-Leek Hash with Swiss Chard and Eggs
To trim Swiss chard for this main dish, pull or cut the stems out of the leaves. Learn how to prepare Swiss chard in 4 simple steps.
Toss in any combination of root vegetables, dark leafy greens, and fresh herbs to create different versions of this versatile and simple entrée.
13 of 16Photo: Jason Wallis
Mexican Chorizo Hash
This breakfast-for-dinner skillet gets heat from spicy Mexican chorizo. Don't stir the potatoes too much as they cook so they crisp in the pan. If you like your eggs more firm, cook them longer, or stir them in for a scramble.
This hash is a Yankee tradition, so called, some say, for its colors, which resemble a red flannel shirt. It’s customarily served the morning after a New England boiled dinner, when there's plenty of leftover corned beef and potatoes. Our version combines roasted beets and potatoes with a small portion of corned beef for a lighter take on the original.
16 of 16Photo: Randy Mayor
Two Potato and Beet Hash with Poached Eggs and Greens
Sautéed yukon gold potatoes, sweet potatoes, and beets are topped with poached eggs for a meatless meal fit for brunch or dinner. To save time, you can purchase precooked, vacuum-packed beets at many markets in the produce section.