POTATO HASH -- BONNIE'S
The photos are my own, and so is this humble recipe.
- 9 to 12
- medium red potatoes, 1/2 inch dice
- tablespoon chicken granules
- water to cover
- tablespoons olive oil, divided
- large onion chopped 1/2 inch dice
- medium red bell pepper, chopped
- teaspoon garlic powder
- teaspoon black pepper
- teaspoon paprika
- cup heavy cream
How to Make POTATO HASH -- BONNIE'S
- 2About 1/2 inch above the potatoes, cover with water, and add 1 tablespoon of chicken granules and stir. Over high heat, bring the water to a boil, lower the heat to a simmer and cook potatoes for 12 to 15 minutes, (Don't cover!)check for tenderness, and stop cooking when they are done. Drain the potatoes.
- 7Turn a large electric skillet on to 325 and add the 2 tablespoons olive oil. You may want to adjust the heat up or down depending on how hot your skillet gets. When the skillet is hot, not smoking, add the potatoes in one layer in the electric skillet. Lightly brown on the bottom and turn several times until golden brown.
- 8Cook's Tip: The cooking method is why this hash is so delicious. The addition of cream allows the potatoes to remain soft, but yet still brown. Be sure not to skip the step of boiling the potatoes first and then drying them on paper towels. You may use a large nonstick skillet, but you may have to fry the hash in more than one batch. I use a large electric skillet which works great for this dish.
- 11HOW I POACH EGGS
Grease the top inside rim of a large sauce pan with a little olive oil to prevent a boil over, add water 3/4 full and bring to to a rolling boil. Crack your eggs into the water, and lower the heat to medium high where the water is still boiling. You will see a lot of foam, just ignore that.
- 12The eggs will be on the bottom of the pan, but as they cook, they will start to float. When that happens, take a slotted spoon and gently lift one up and press the center lightly with your finger to test how done it is. If it is done to your liking, remove from pan and set the spoon on a folded paper towel and let it drain before placing the poached egg on the hash.