Can somebody please explain to me why I haven’t made hash since August? I loved my smoky summer version and then I just kind of forgot about it.
That was a mistake. What’s not to love? There’s the crispy bits of meat, sweet caramelized onions, and tender pan-roasted potatoes and vegetables. Plus, the ingredients list couldn’t be simpler!
In summer, I filled the hash with bacon, sweet corn and summer squash. For winter, I switched to pancetta, fennel and carrots. It made the dish a little heartier and more comforting, and was fitting with the season.
For an extra bit of protein, top each serving with an over-easy egg. Or for some extra vegetables and vitamins, serve the hash over some wilted kale.