Best Potato And Vegetable Hash Recipes

POTATO AND AUTUMN VEGETABLE HASH

Steps:

• For herb oil:
• Whisk all ingredients in small bowl. DO AHEAD: Can be made 4 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.
• For hash:
• Preheat oven to 350°F. Cut greens and stems off all beets; discard stems. Coarsely chop enough beet greens to measure 4 loosely packed cups. Bring medium saucepan of salted water to boil. Add greens and cook just until wilted, about 1 minute. Drain well. Set aside. Scrub beets; place in 8x8x2-inch glass baking dish. Pour half of herb oil over beets; sprinkle with salt and pepper. Cover baking dish with foil and roast beets until tender when pierced with small sharp knife, about 1 hour. Remove from oven and let beets stand until cool enough to handle. Peel beets; cut into 1/2-inch pieces and reserve. DO AHEAD: Beet greens and beets can be made 1 day ahead. Cover separately and chill.
• Increase oven temperature to 375°F. Combine squash, potatoes, and yams in large bowl. Add remaining herb oil and toss to coat. Sprinkle generously with salt and pepper. Spread vegetable mixture evenly on large rimmed baking sheet. Roast until vegetables are tender when pierced with knife and lightly browned around edges, stirring and turning vegetables occasionally, about 50 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.
• Stir beets and beet greens into roasted vegetables; dot with butter cubes and continue to roast just until beets are heated through, 5 to 10 minutes. Transfer vegetable mixture to large bowl and serve.

PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO-VEGETABLE HASH RECIPE - (4.5/5)

Steps:

• Heat a large sauté pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes. After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half. Transfer the chicken to a serving platter and allow it to rest. Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan. Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives. Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl. Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed. Heat a large sauté pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.

CHICKEN FLORENTINE WITH SPRING VEGETABLE AND DOUBLE POTATO HASH AND RED WINE DEMI-GLACE

Steps:

• For the Chicken:
• Preheat oven to 350 degrees F. Steam spinach and let cool. Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you butterfly them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. *Cook's Note: Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.
• Pound chicken thin and remove plastic. In a small mixing bowl, mix together, blue cheese, ricotta cheese, Parmesan, lemon zest and white wine. Place equal amounts of the cheese mixture on each breast, followed by equal amounts of the steamed spinach. Fold in each end and roll tightly, securing with toothpicks as needed, and placing on a baking sheet. Season with salt and pepper and brush with remaining olive oil. Place in the oven (leaving an oven rack available for the hash) and roast for 45 to 50 minutes, or until internal temperature registers 165 degrees F on an instant-read thermometer. Remove stuffed chicken from oven and allow to rest.
• For the tapenade:
• Finely chop olives and plums and combine with 1 tablespoon olive oil. Add 2 ounces of blue cheese and parsley, and season to taste with salt and pepper.
• For the Hash:
• In a large oven-safe skillet, add half the oil (1/4 cup) and warm the pan over medium low heat. Add the pieces of blanched asparagus and diced onion, and saute together for about 5 minutes until the asparagus feels cooked to the bite. Remove from heat and set aside. In a large bowl toss the zucchini, diced white potatoes and diced sweet potatoes with the remaining 1/4 cup of oil and season them with salt and pepper. Get a nice even coating of oil on the zucchini and potatoes and place them onto a large roasting tray. Top with the asparagus and onion mixture and place in the oven for 35 to 45 minutes.
• For the Demi-Glace:
• Prepare demi-glace while the chicken and hash are in the oven, by melting the butter over medium heat in a saucepan and sauteing onion until tender. Whisk together cornstarch and red wine to make slurry, and add to onion along with veal stock. Let simmer over medium heat until reduced by 1/3, stirring occasionally.
• Once the hash is complete, toss 2 ounces of blue cheese with warm hash mixture and using a 3-inch circle mold or biscuit cutter as a mold, form a circle of the hash in the center of serving plate. Place stuffed chicken on top of hash, and spoon some of the tapenade onto the chicken breast. Drizzle demi-glace over chicken and hash.

POTATO AND VEGETABLE HASH

Steps:

• Chop the potatoes into 1/2 inch cubes.
• Chop the celery, onion, and carrots into 1/4 inch cubes.
• Mince the garlic.
• Melt half a stick of butter in a large frying pan, over medium-high heat.
• Place potatoes, celery, onion, carrots, nutmeg, salt, and pepper into the frying pan.
• Cook vegetables, stirring frequently, for 10 minutes over medium-high heat.
• Add half a stick of butter to the pan, along with the garlic and 1/4 cup of the brown sugar.
• Cook for another 7-8 minutes, stirring frequently.
• Add the remaining half a stick of butter and 1/4 cup brown sugar, and cook for another 5-7 minutes.
• It is done when the sweet potatoes are crispy on the outside, and soft on the inside.