Spicy Idaho® Potato Hash

Ingredients:

  • 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

Directions:

  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.
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Yield: 6 to 8 servings

Source:
Donald Link
Cochon
New Orleans, LA

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