Potato Hash
from Chef John Skaggs of Two Caterers
The potato was introduced to America in 1719 by the Irish, but had been cultivated in the Andes mountains for thousands of years before going to Europe in the 1500s. Over 4000 varieties of the potato exist. The Russets is America’s most beloved potato.
5 small red potatoes (about 1lb), cut into 1/2” cubes
1 clove garlic, peeled and minced garlic
1 medium red pepper, diced1 medium green pepper, diced
2 medium green onions, sliced thin
2 tsps plus 1 tbsp vegetable or olive oil
3/4 tsp sea salt
1 tsp chili powder
parsley sprigs for garnish
1) In 2-quart saucepan over high heat, heat the potatoes in enough water to cover. Bring to a boil.
2) Reduce heat to low; cover and simmer for 5 minutes until potatoes just tender. Strain and reserve potatoes.
3) Heat oil over medium heat in a large skillet, cook garlic, green onions, red and green peppers until lightly browned.
4) Add potatoes. Continue cooking until potatoes are golden brown and tender, stirring mixture frequently. Season hash with sea salt and chili powder.
5) Arrange the potato hash on platter. Garnish with parsley sprigs.
For more recipes, check out the market wednesday recipe page.
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