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Classic Potato Hash

(recipe, Matthew Amster-Burton)

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If you don't have leftover cooked potatoes, dice a raw potato and boil the chunks in salted water for five minutes. Drain and use in the recipe.


  1. 3 Tbsp. butter, plus more as needed
  2. 1 lb. leftover cooked russet or Yukon Gold potatoes, peeled and cut into ½-inch dice, or 1 lb. frozen hash-brown potatoes
  3. 1 cup leftover meat, poultry, fish, or marinated firm tofu, diced
  4. 1 small onion, minced (optional)
  5. Salt and pepper
  6. Poached or fried eggs, for garnish (optional)
  7. Minced parsley or cilantro, for garnish (optional)


  1. Melt the butter in a large nonstick or cast-iron skillet over medium-high heat. Add the potatoes, sprinkle with salt, and cook, stirring occasionally, until potatoes are golden-brown on all sides, about 20 minutes. (This is a great place to develop or show off your professional skillet-flipping skills. Watch out that you don't send bits of potato flying all over the stovetop, however.)
  2. Add the protein and onion and continue cooking until everything is well browned, 5 to 10 minutes more, adding another tablespoon of butter if necessary. Season to taste with salt and pepper, and serve with poached or fried eggs and minced herbs.