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