Christmas is just days away. I’m really looking forward to it. Brian and I are spending Christmas just the two of us for the first time ever and then we’re going to visit my parents and my sister and her husband and my nephew. I’m proud of the presents I’ve bought. I have some cooking projects coming up I’m looking forward to. Tomorrow is the last day of school this year. But I am tired. The week before school break always seems to drag on and, with last Friday’s tragedy in Connecticut, this week has been extra long. It’s times like these that I reach for simple, comforting, relatively fast meals.
Simple Potato Hash
- 1 medium onion
- 2 lbs assorted potatoes I used a mix of potatoes and sweet potatoes from our CSA
- Olive oil
- hot sauce
- shredded cheese
- diced green or red peppers
- diced beets or kohlrabi
- diced cooked ham or steak
- Dice the onion and cook in 2 tablespoons of oil in a deep pan over medium heat.
- While the onion is cooking on medium, dice the potatoes. I like to keep my dice pretty small.
- Add the potatoes (and any other vegetables you're using) to the pan. Season with salt and pepper.
- Cook the potatoes for 15 minutes, stirring occasionally (but not too often or they won’t brown).
- After 15 minutes, poke the potatoes with a fork. Serve when cooked through, topped with cheese or hot sauce, if you choose.
- If you're serving eggs on top of your hash, turn the heat to low and cook your eggs. Serve the eggs on top of the potatoes.