Mmm, weekend hash. Weekend hash is a staple in my house, and today I had some leftover roasted Brussels sprouts to add in. I tend to throw a lot of random leftovers into my hash, some common ones being: peppers, asparagus, onions, oh, and fried SPAM (my personal favorite).
I also cheat a little when I make hash. Usually I just throw the potatoes in the microwave for 5 minutes to cook them first to save on cooking time. Hopefully I’m not zapping all the nutrients out of them.
There are 3 tricks to making a good hash: 1) A good amount of oil/butter, 2) A heavy skillet, 3) Pacing. When cooking on the stove, potatoes will take a long time to develop that crispy, delicious crust we all love, and if you throw everything into the skillet all at once, everything else will burn before getting that crust. Also, you need a good amount of oil and a nice, heavy, thick-bottomed skillet that will disperse heat evenly and retain that heat so the potatoes don’t burn. I like using a cast-iron skillet for hash and I recommend you do too.
One more thing. I’m definitely not an all-organic Whole Foods nut, but one thing I try to always buy organic are potatoes. Apparently non-organic potatoes have the highest pesticides content among all conventionally grown fruits and veggies. Also I really think they taste better, and they’re not that much more expensive.
Start with heating up the skillet on medium heat. Melt some butter, add your potatoes, and season. Toss a little to evenly coat, then just let it sit. I guess I forgot one more trick: 4) Resist the urge to keep tossing around your potatoes. They need prolonged contact with the skillet to develop a crispy crust, so wait about 30-45 seconds between tosses.
Once the potatoes brown a bit you can add the Brussels sprouts and garlic.
Let everything brown and crisp up a bit more, then add your herbs. I had some rosemary, sage, and thyme leftover from a poultry blend I bought so I threw that in.
Last but not least, add your green onions.
What a fine looking hash.
Of course no hash is complete without a couple fried eggs on top. Let that yolk run all over the hash, throw a little hot sauce on, put on some Saturday morning cartoons, and you’re good to go.
Herbed Brussels Sprouts Hash
1 tbsp butter
1 tbsp olive oil
3 medium-sized organic yellow potatoes
1/2 lb (about 1 1/2 cups) leftover roasted Brussels sprouts (recipe below), quartered.
3 green onions, sliced
3 cloves garlic, sliced thin
1 1/2 tsp fresh thyme (about 3 sprigs, leaves stripped off), finely chopped
1 tsp fresh rosemary leaves, finely chopped
6 sage leaves, finely chopped
Lawry’s Seasoned Salt
Fresh cracked black pepper
Wash the potatoes in cold water, then arrange them in a single layer on a microwave-safe plate. Microwave on High for 5 minutes. The potatoes will be too hot to handle after microwaving, so it will be a good time to wash and prepare all the other ingredients while they cook and cool. Once the potatoes are cooled, cut into 1″ cubes.
Heat a cast-iron skillet on medium heat, melt the butter. Next, add the cooked potatoes and season well with seasoned salt and pepper (give them a good dusting all over the top). Toss to combine and to evenly coat each piece with seasoning, then let the potatoes sit. Toss every 30-45 sec until the potatoes start to get crispy all over, about 4-5 minutes. Add the garlic and Brussels sprouts. Again toss and let sit between tosses, until everything gets browned and crispy on the sides, about 3-4 more minutes. Add the herbs, toss gently, then add the green onions. You might need to add a little olive oil at this point so the herbs and onions don’t burn. Also, if the vegetables start to get too browned, you may need to lower the heat to medium-low.
Again toss to combine, cook for another 2-3 minutes, and serve it on a plate with 2 fried eggs.
Roasted Brussels Sprouts:
1 lb bag of large Brussels sprouts
1 tbsp olive oil
Pre-heat oven to 400 deg
Wash and halve all Brussels sprouts lengthwise, place in a baking pan, coat with olive oil, season with Garlic salt and pepper, and throw in the oven. Roast for 30-40 minutes or until sprouts are tender. Great, healthy side dish to go with any pasta or meat dish. You can also add some feta and balsamic vinegar if that makes you happy.
goodwilltasting beer recommendation: I don’t think there’s anything wrong with a little brunch beer. A nice beer cocktail would be even better. I’m thinking something with Allagash White, a little ginger syrup or ginger beer, and orange juice. I’ll see if I can find a recipe for this.