From the kitchen of: Isabel Canfield
This simple starchy side dish is a nice accompaniment to any poultry or fish dish. Potatoes are one of my favorite things. I love them prepared any way, shape or form. There are not a lot of ingredients to this hash, I went the simple route and used onions to add some depth of flavor, salt + pepper and creole seasoning. These three ingredients certainly take the bland out of the potato. You’ll see in tomorrow’s post that I’ve prepared this to go with my chicken piccata. I’ve also used this hash for breakfast, as well. It’s a nice side to go with eggs and bacon or even made into a frittata or added in an omelet.
1/2 medium onion, chopped
3 Tbsp vegetable oil
salt + pepper
3 rustic potatoes
1 tsp creole seasoning
1. Chop onions and potatoes. Simply dice half a medium onion. Set aside. Peel three fairly large rustic potatoes, rinse and pat dry. Dice the potatoes into small cubes. Meanwhile, heat a large non-stick skillet on medium. Add oil to the pan.
2. Saute the onions. Once oil gets hot, add the onions to to the pan and stir occasionally until onions get translucent. This takes about 5 minutes.
3. Add the diced potatoes. Once, onions are translucent, add the diced potatoes and stir occasionally with a wooden spoon. Add salt and pepper to taste.
4. Add creole seasoning. Halfway through the cooking process, at about 15 minutes, add the creole seasoning and mix together. Continue to cook until potatoes are crispy on the outside, but tender in the inside. Cooking the potatoes at medium to medium-low takes about 30 minutes. This is a great side for breakfast or pair it up with a chicken piccata, which I will show you tomorrow!
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