Spicy Idaho® Potato Hash
- 2 medium Idaho® russet potatoes, skin on, diced small
- 1 tablespoon olive oil
- 5 ounces (or 4 thick slices) bacon, diced small
- 4 jalapeños, seeded, finely chopped
- 4 scallions, thinly sliced
- 3 cloves garlic, minced
- 2 stalks celery, finely chopped
- 1 small onion, finely chopped
- 1 tablespoon fresh chopped thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- Salt and pepper to taste
- Meat from 1 cooked chicken, shredded (4 to 5 cups)
- 1/4 cup chicken stock
- Fresh chopped scallion to taste
- Flour as needed for dusting
- 2 tablespoons vegetable oil or rendered bacon fat, for frying patties
- 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.
- 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.
- 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.
- 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.
- Form hash into 3- to 4-inch patties. Refrigerate patties for 1 hour to help them hold shape while cooking.
- 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.