Spicy Idaho® Potato Hash

Spicy Idaho® Potato Hash

Donald Link
New Orleans, LA

Yield: 6 to 8 servings



  1. In pot over medium heat, bring cold water and diced Idaho potatoes to simmer. Cook until potatoes are easily pierced with knife. Drain potatoes; set aside.
  2. Heat olive oil in large skillet over medium-high heat. Add bacon; sauté until fat renders and bacon is lightly browned but still soft, 3 to 4 minutes.
  3. Add jalapeños, scallions, garlic, celery, onion, thyme, paprika, cayenne and sprinkling of salt and pepper. Cook, stirring, until softened and fragrant, 4 to 6 minutes.
  4. Add chicken, stock and reserved potatoes. Cook over medium to high heat, stirring frequently to break up chicken meat and potatoes, until stock absorbs into meat and potatoes, 6 to 8 minutes. (This process will bind hash.) Season to taste with salt and pepper. Finish with fresh scallion. Spread mixture on baking pan to cool.
  5. Form hash into 3- to 4-inch patties. Refrigerate patties for 1 hour to help them hold shape while cooking.
  6. Heat oil or bacon fat in large cast-iron skillet over medium-high heat. When oil is hot but not smoking, sprinkle patties very lightly with flour, then add to pan. Fry patties until golden brown and crisp, 3 to 4 minutes per side.