I love hash. Such a simple, yet filling way to incorporate veggies and potatoes into one dish! I think I could eat hash every day if KB and the kids would eat it too. My favorite way to eat hash is with a fried egg on top for breakfast. However, it’s also good as a side dish for some type of protein, like meatloaf or steak. I think there’s no right or wrong way to make a hash, it just depends on what you want to put in it and how you want to flavor it.
The other day I made a southwestern hash. I had some potatoes I wanted to use up and I wanted to southwestern flavors to go with the rest of my meal, so I threw in some corn and diced chiles and used some southwestern seasonings. It turned out amazing!
So I start all hash with bacon. Maybe I should retract my earlier statement about no right or wrong way to make a hash. The right way to make a hash is with bacon. Without bacon, there is no hash. OK, that’s exaggeration but it really does make a better, more flavorful hash to start it with bacon.
Crisp your bacon in a medium frying pan over medium heat.
Add onions and bell peppers and saute for a few minutes.
Add potatoes, garlic powder, pepper and cumin. You can add salt if you want, but be careful because there is a lot of salt in the bacon. Stir to incorporate the seasonings and cook for about 10-12 minutes.
When the potatoes are starting to soften and brown a little, add 1/2 can of corn and diced chiles.
Cook for about 7-10 more minutes until the potatoes are cooked through and crispy (if you like a little bit of a crispier hash). Keep stirring, you don’t want it to burn.
Serve and enjoy!
3 strips of bacon, diced
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 large or 4 medium russet potatoes or yukon gold potatoes – peeled and diced
1 teaspoon garlic powder
2 teaspoons cumin
1/2 teaspoon black pepper
salt, if needed
1/2 can of golden corn
7 oz can of diced green chiles
In a medium frying pan over medium heat, crisp bacon. Add onions and bell peppers and saute for a few minutes. Then add potatoes, garlic powder, cumin and black pepper. Cook for about 10-12 minutes. When the potatoes are starting to soften and brown, add the corn and chiles. Continue to stir and cook for about 7-10 more minutes until the hash is cooked (and crispy) if you like it.
Serve and enjoy!