Potato hash crack#

Some people will add apple to the red cabbage in a dish like this with some thyme. Actually no - it was perfectly delicious as it was. I had an industrial quantity of red cabbage (well, it felt like it anyway), potato and some onion. That said, in this case I was worried that the dish might be a little on the simple side. Dishes like spaghetti puttanesca are great, but very specific. Remember that one of the keys to reducing food waste from your kitchen is having a number of staple dishes in your repertoire that are good at using up the kind of food waste you tend to create. So, yes, a hash is a great, quick and tasty way to use up leftovers. It is usually topped with a fried or poached egg. The name comes from the French hacher - to chop. You might wonder what makes something a ‘hash’. I’d only ever eaten corn beef hash in the past, which was tasty in a definitely-not-good-for-you kind of a way. So I bought a couple of decent sized potatoes and an onion and decided on some simple comfort food. But for the red cabbage, I wanted something more immediate. I wanted the carrot to add to home made sauerkraut - the destination for the white cabbage. But it left me with three quarters of a red cabbage. It was fab - a combination of red and white cabbage with a fantastic, tangy and creamy dressing. However, the crunchy slaw gave me a food waste potential problem. It was so good, I really do recommend their service if you want to try some new things. The first meal was New Orleans style cooking - prawn creole with a crunchy slaw. I reviewed their service here, and you’ll note that I said it was so good I was going to give them my money and subscribe, and I did. At the weekend, I had the first of the Spice Pioneer meals on subscription. There are other gaps for sure, but those are the things I wanted to buy and saw only empty shelves staring back at me.įortunately, today is a leftovers day anyway. The roads eventually get cleared, but not before our genteel version of panic buying has hit the village shop, which currently has no milk or bread, and no carrots. Snow, more snow, and then strong winds to blow it all into drifts that have, at times, managed to close all the roads in and out of the place. Mix veggies, potatoes, and cheese well and bake in a preheated 400 F oven until the cheeses are melted.My little village has been assailed by the elements over the last couple of days.

Use 1/4 cup of cubed fontina, 1/4 cup of cubed Halloumi, and 1/4 cup of cubed Gouda.

Veggie: Skip the ham and add 1 cup of broccoli florets, 1 cup of cauliflower florets, 1 cup of chopped kale, and cook with the potatoes and seasonings.

Once the hash is done, add 1 cup of shredded herb havarti and serve. For a pop of color, add 1 red bell pepper, finely chopped.

Garlic and Green Onion: Replace the chopped onion with sliced green onion, and add 1 teaspoon of garlic powder to the mixture.

Potato hash crack#

Crack 6 eggs on top and bake in a preheated 400 F oven until the eggs are cooked to the desired consistency. Ham and Eggs: Follow the recipe as is, but place the hash in a greased baking dish.Top with buttered crumbs and bake in a preheated 400 F oven until the potatoes are crunchy. Add 2 cups of frozen peas and carrots (thawed), salt and pepper to taste, and cubed smoked ham. Quick and Easy: Use about 3 to 4 cups of diced frozen hash browns (thawed) instead of leftover or cooked potatoes.Top with 3/4 cup of shredded cheddar cheese and bake in a preheated 400 F oven until the cheese is bubbly. Mix 1/2 cup of sour cream with 1/2 cup of heavy cream, salt, and pepper, and pour the mixture on top of the hash. Cajun: Replace some of the salt and the thyme with Cajun (or Creole) seasoning.We recommend serving any of these variations with a green salad, avocado slices, and fresh bread: Our basic recipe can be transformed into a great main dish by following one or more of our suggestions.