Potato Corn Hash Food

POTATO HASH

Steps:

• Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
• Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.

CORN AND POTATO HASH

Steps:

• Heat oil in skillet.
• Add onions and green pepper, and cook until vegetables are tender.
• Add potatoes and heat until potatoes are lightly browned.
• Sprinkle with a dash of white pepper, chopped pimentos and salt, if desired.
• Stir to combine and cook a few minutes more.
• Just before serving you can add 1 cup of low fat mozzarella or cheddar cheese can be sprinkled on top; cover.
• Heat until cheese is melted.

SWEET POTATO, CORN & BLACK BEAN HASH

Steps:

• Heat oil in a large cast-iron skillet over medium-high heat.
• Add onions and sauté until browned in spots, 3 to 5 minutes.
• Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes.
• Stir in garlic, jalapeño, cumin and salt; sauté until fragrant, about 30 seconds.
• Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes.
• Stir in corn and black beans and cook until heated through.
• Stir in cilantro and season with salt and pepper.
• Serve with lime wedges. Good rolled in a tortilla with sour cream and cheddar cheese.

CORNED BEEF HASH

Steps:

• Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
• Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.

HALLOUMI HASH

Steps:

• Heat half the oil in a large frying pan and cook the potato over a low-medium heat for 10-15 mins, stirring often until softened in the middle and crisp on the outside (it will take some time for the potato to cook through). Add the white parts of the spring onion and the paprika. Cook for another minute, stirring.
• Push the potatoes to one side of the pan, then add the rest of the oil to the other side and fry the chunks of halloumi until slightly golden. Mix the potatoes in with the halloumi and some seasoning.
• Divide the hash between plates and keep warm. Crack the eggs into the pan and fry until cooked to your liking. Top the hash with the eggs, then drizzle with chilli sauce and scatter over the green parts of the spring onions.