Potato-Onion Hash
Potato-Onion Hash
No exact proportions here because the recipe isn't that sensitive.
Ingredients
- Potatoes, cooked, baked Russett favoured in the WGVC test kitchens
- Onions, sliced into rings
- Thyme
- Salt & Fresh ground pepper
- Olive or cooking oil
- Olive oil confers a bit more flavour but is not so good over super-high heat.
- Mushrooms, chopped coarsely (optional)
- Celery (for flavour) not too much, chopped medium (optional)
Procedure
- Heat the oil in a very heavy pan, then start the onions with thyme, salt and pepper and celery (if using)
- Once the onions are done partway add mushrooms
- When the mushrooms are partway done, add the potato, sliced very thickly
- While cooking, alternately break up the potato with a turner and flatten it down into the pan to ensure good contact
- Continue cooking until the onion is caramelized to preference
For best presentation you want the has to come out well-crisped and there are two tricks to this:
- Keep the heat high
- Don't crowd the pan
But if you're set on making a lot and don't have big enough pan you can forgo the crispiness and overload the pan as long as you keep the heat high. The ingredients here all do fine at high temperatures and if you don't turn it up cooking will take forever.
Variants
At breakfast, turn down the heat when things are done and mix in a couple eggs.
