Crispy Potato Hash Recipe

Описание: Hi Guys, today I’ll show you how to make crispy potato hash. Usually potato hash is where you throw in potatoes onions and other vegetables in a pan, cook it together and it tastes pretty good. But the potatoes are mushy and soft. If you want your potatoes crispy like this, you can still make the hash in one stainless steel pan and it does not involve cooking your potatoes first. I wanted to keep this as simple as possible and avoid using different methods and pans.

First heat up a pan and add a few tablespoons of vegetable oil. There should be enough to coat the bottom of the pan and a little extra. Add potatoes cut up into small pieces. I’m using Russet potatoes which are the best for this recipe. You can also use Yukon gold potatoes. Make sure the potatoes are in a single layer. Every piece should be touching the pan so it can get crispy. This is 1 large Russet potato. Do not add any salt to the potatoes. Leave the potatoes alone for 2 to 3 minutes and toss them around gently. The pieces should come off the pan freely, if any are stuck, don’t force them, leave them alone until they come off on their own. You should have enough oil on the bottom of the pan so the pieces do not stick. The heat should be on medium. Toss the potatoes again after another 2 minutes. Keep doing this for about 10 to 15 minutes until the potatoes are cooked and browned all over like this. I have cut up the potato into small pieces so they will cook in under 15 minutes. This is a stainless steel pan and you see the potatoes did not stick to the bottom so you don’t need a nonstick pan. Remove the potatoes from the pan and put them on a plate. To the same pan, add ½ medium onion chopped and chopped bell peppers. Add a Add I’m using different colors of peppers. This is where you can get creative and add any vegetable you like to the onion. You can even leave them out if you don’t want any vegetables. It can just be the onions and potatoes. Add a little salt and ground black pepper. Saute this for a few minutes until soft but not mushy. Now add the potatoes back into the pan, add salt and ground black pepper. Mix this and just let it heat through for 1 minute. If you like, add two tablespoons chopped flat leaf parsley. Mix well and turn the heat off.
The potatoes are crispy on the outside and soft on the inside. The onions and peppers go really well with the potatoes. Ketchup goes perfectly with this hash. I hope you try this simple recipe and let me know what you think in the comments below. Subscribe and I’ll see you next time. Thanks for watching :)