Best Roasted Potato Hash Recipes

POACHED EGGS WITH HERB-ROASTED TURKEY BREAST AND SWEET POTATO HASH

Steps:

• In a large nonstick frying pan, heat the oil over moderately high heat. Add the onion and thyme and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and some pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 3 minutes longer. Add the broth, scraping up any brown bits that may have formed on bottom of pan. Keep warm while poaching the eggs.
• Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl and then carefully pour it into the water. Repeat with the remaining eggs spacing them so they do not touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.
• Divide the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce.

SHRIMP AND ROASTED SWEET POTATO HASH STUFFING

Steps:

• Preheat oven to 425 degrees. In a large bowl toss potatoes with 4 tablespoons oil, 2 teaspoons salt and 1/2 teaspoon black pepper. Spread potatoes on two or three large baking sheets, leaving space between chunks so they can brown. Roast, tossing occasionally and changing position of baking pans so potatoes cook evenly, until potatoes are golden, crisp around edges, and tender, about 35 minutes.
• In a large skillet, heat remaining 3 tablespoons oil over medium-high heat. Add onions, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 10 minutes. Add garlic, jalapeños and chili powder and cook 2 minutes more. Add shrimp and remaining teaspoon salt. Cook, tossing occasionally, until shrimp is just opaque, about 5 minutes.
• Pour in lime juice and scrape up any browned bits from bottom of skillet. Combine shrimp mixture with sweet potatoes in a large bowl and stir in the cilantro. Taste and add more lime juice and salt, if necessary.

BLT EGGS BENEDICT WITH ROASTED POTATO HASH

Steps:

• Preheat the oven to 400 degrees F.
• Add the potatoes, smashed garlic and 2 of the thyme sprigs into a pot of cold water. Season the water generously with kosher salt. Bring to a boil and cook until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes and lightly smash (I used a bench scraper). Transfer the potatoes into a bowl and toss with the red pepper flakes, a drizzle of olive oil and kosher salt to taste. Place onto a sheet tray in a single layer and transfer to the oven. Bake for 20 to 25 minutes until crispy. Garnish with the grated Parmesan and chives.
• Toss the sliced tomatoes with a drizzle of olive oil and kosher salt to taste in a large bowl. Lay the sliced tomatoes onto one half of a sheet tray lined with a rack. Lay 8 bacon strips onto the other half of the sheet tray. Transfer to the oven and bake for 15 minutes, then remove the tomatoes and continue cooking the bacon for 10 minutes more.
• Slice the remaining 4 bacon strips into lardons and place into a saute pan. Turn on the heat to medium-low and cook until the bacon is crispy and the fat has rendered, about 10 minutes. Strain the bacon fat through a fine-mesh sieve into a bowl and set aside.
• Fill a large, high-sided pan with water about halfway up. Bring to a boil, then reduce the heat to a very gentle simmer until there are almost no bubbles. Add 1/4 cup of the vinegar to the water. Crack the 4 eggs into the water and poach the eggs for about 3 minutes. Remove the eggs with a slotted spoon and gently place the eggs into a bowl of room temperature water to hold until ready to serve.
• Preheat a large saute pan with a drizzle of olive oil over medium-high heat. Add the pullman rounds and toast on both sides until golden brown, about 4 to 5 minutes. Set aside.
• Combine the clarified butter and the reserved bacon fat and set aside. Bring a small pot of water to a boil. Add the shallots, bay leaf, black peppercorns, 2 tablespoons water, the remaining 2 tablespoons of vinegar and the remaining 2 thyme sprigs into a small saute pan and turn on the heat to medium. Cook for 5 minutes or until the liquid has mostly reduced. Turn off the heat, then add 3 to 4 ice cubes and swirl the pan to fully melt and cool down the mixture. Strain the mixture into a large, heat-resistant bowl.
• Add the egg yolks and lemon juice into the bowl and whisk until the yolks are pale yellow and foamy. Set the bowl over the pot of boiling water to create a double boiler, making sure the bottom of the bowl is not touching the water. Reduce the heat to low. Whisk the eggs vigorously until frothy and fluffy and it starts to thicken slightly. Very slowly, a drop at a time, add the clarified butter and bacon fat mixture while continuing to whisk. Continue to add gradually until the sauce is thickened but still flows-it should coat the back of a spoon. If the bowl gets too hot or the eggs look like they're in danger of scrambling, immediately pull off the bowl from the heat and add an ice cube to cool it down, then return to the heat. Season to taste with kosher salt. If the sauce gets too thick, you can add a little water to thin it out.
• To assemble, lay down a toasted piece of bread and top with two bacon slices, some iceberg lettuce, roasted tomato, a poached egg and a spoonful of the bacon fat hollandaise. Serve alongside the roasted potato hash.

SPICY SWEET POTATO AND FIRE ROASTED POBLANO HASH RECIPE - (4.3/5)

Steps:

• Char the poblano pepper on all sides over a gas burner, barbecue grill, or under the broiler. Place charred pepper in a heat proof bowl, cover with plastic wrap and allow to sit for 30 minutes. Slice onion into 1/2 inch slabs. Heat 1 Tablespoon of bacon drippings in a cast iron, or non stick pan. Add onion slabs, turning to coat with drippings. Salt and pepper them and allow them to lightly char, remove from pan. Add 2 more Tablespoons of bacon drippings and smoked olive oil to now empty pan. Add sweet potato cubes, toss to coat. Add 1/2 tsp salt and 1/4 tsp black pepper. Peel charred skin from poblano pepper and coarsely chop. Coarsely chop charred onion. When sweet potatoes begin to take on a golden color, add poblano, onion, smoked paprika and ancho chile powder. It may be necessary to add final Tablespoon of bacon drippings to keep the pan from getting to dry. Continue to cook until potatoes have a nice golden brown crust. Taste for seasoning and garnish with green onions and parsley. *Add bacon drippings as necessary to keep the pan lubricated, you may not need all 4 Tablespoons. **If you do not have smoked olive oil just add a little more smoked paprika to taste.

ROASTED POTATO HASH

Steps:

• Preheat oven to 500 degrees, with rack in lower third. On a rimmed baking sheet, toss together potatoes, onion, and olive oil. Season with salt and pepper. Arrange vegetables in a single layer and roast until onion begins to soften, about 10 minutes.
• Add bell pepper to sheet. Toss and roast until potatoes are tender when pierced with a knife and pepper is soft, about 13 minutes. To serve, sprinkle vegetables with chives.

ROASTED SWEET POTATO HASH BROWNS

Steps:

• Position rack in center of oven; preheat to 400°.
• Line a large rimmed baking sheet with foil and set aside.
• Spread the sweet potatoes on the prepared baking sheet.
• Drizzle with the olive oil and sprinkle the dried rosemary over them.
• Season with salt and pepper, and then toss to coat evenly.
• Roast until the potatoes are tender when pierced with a knife, about 20 minutes, stirring after 10 minutes.
• Remove from the oven when done.
• While the potatoes are in the oven, cook the bacon in a large, heavy frying pan over med-low heat until crisp.
• Drain on paper towels.
• Remove all but 1 tbsp of the drippings from the frying pan; reserve the remaining drippings.
• Place the frying pan on medium to med-high heat and add the onion.
• Cook, stirring often, until lightly browned, about 6 minutes.
• Add the garlic and cook just until fragrant, about 1 minute more.
• Remove the onion and garlic from the pan; add 1 to 2 tbsp of the reserved bacon drippingsback to the hot frying pan.
• Add the sweet potatoes and quickly saute until crisp and nicely browned, 2-3 minutes.
• Return the onion, garlic, and bacon pieces to the frying pan and stir 1 minute more.
• Season with fresh rosemary, 1/2 tsp salt, and 1 tsp pepper.
• For a slightly richer taste, toss the mixture with the Parmesan.
• Serve warm, garnished with fresh rosemary sprigs.

ROASTED POTATO HASH

Steps:

• Put the bacon on a large rimmed baking sheet, place in the oven and heat to 400. Cook the bacon through - until it is chewy and going to crisp - approximately 15 minutes. Remove the bacon from the pan, and set aside. There should be a couple of tablespoons of bacon fat in the pan. If there is more, discard it.
• Add the butter to the bacon fat, then put the potatoes, onions and red peppers onto the pan, and stir to coat. Spread the potatoes, onions and red peppers out evenly across the pan, and return it to the oven for 20 minutes or so, then take it out again, and use a spatula to turn everything over. Cook for another 20 minutes or so, or until the potatoes are beginning to crisp, then turn them once more and cook for an additional 10 to 15 minutes.
• Meanwhile, in a small bowl, whisk together the sour cream, lime juice and minced chipotles en adobo, to taste. Season with salt and pepper.
• When the potatoes are well crisped, take the pan out of the oven, and season with salt and pepper. Dice the reserved bacon, and scatter it on top of the potatoes, then top with the shredded cheese. Stir to combine, and return the pan to the oven until the cheese has melted, approximately 3 to 5 minutes. Tip into a mound on a warmed serving tray, drizzle with chipotle sour cream, garnish with the scallions and serve.

ROASTED POTATO HASH

Steps:

• Preheat oven to 450º. Grind together dry spices in food processor or in a mortar & pestle, and place in large mixing bowl, add other ingredients and stir until fully coated. Place in large glass baking dish and bake for at least one hour, stirring the pan every 20 minutes or so. Veggies are done when they look nice and brown and caramelized.