Potato Hash

Name: Potato Hash
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 5 cloves garlic, smashed; Kosher salt; 4 Yukon gold potatoes, cut into a medium dice; Olive oil; 1/2 Spanish onion, cut into a small dice; 1 pinch crushed red pepper; Splash of chicken stock, as needed; 1 bunch fresh chives, finely sliced

Recipe courtesy of Anne Burrell

Show: Worst Cooks in America

Episode: Cowboy Cuisine

Potato Hash

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Level: Easy

Yield: 4 servings

Total: 30 min
Active: 25 min

Level: Easy
Yield: 4 servings

Total: 30 min
Active: 25 min

Ingredients

5 cloves garlic, smashed

Kosher salt

4 Yukon gold potatoes, cut into a medium dice

Olive oil

1/2 Spanish onion, cut into a small dice

1 pinch crushed red pepper

Splash of chicken stock, as needed

1 bunch fresh chives, finely sliced

Directions

Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.