Good Ol' Potato Hash With Tomatillo Salsa
Developed by Jack Achenbach, RDN, LD
Well you're here, so I'm assuming you've been searching the internet for a potato hash recipe. So take it or leave it, but if you ask me, this hash can't be beat! It's got 2 different potatoes. It has savory pulled pork. It has sweet cherry tomatoes that'll pop in your mouth. It's topped with a runny poached egg. And it's served with a tomatillo salsa! If that's more than you can handle then this isn't the recipe for you. But I encourage you to give it a try. Although not listed below, I love seasoning this dish with a bit of creole seasoning.
Servings: 6 servings
Prep Time: 55 minutes
Russet potatoes, unpeeled and diced
Sweet potatoes, peeled, and diced
Bell peppers, diced
Garlic cloves, minced
Kale, trimmed and chiffonade
Fresh sage, minced
Fresh oregano, minced
Salt & Pepper
Eggs, sunny side up
Start diced russet and sweet potatoes in cold salted water. Boil until just barely fork tender (about 4-5 minutes). Drain and transfer to an ice water bath to stop them from overcooking. Once cool, let the surface dry to allow for a nice brown sear.
In a sautéed pan, heat olive oil over medium-high heat. Add onions, peppers, and cherry tomatoes and cook for 3-4 minutes until soft. Add the garlic and season with salt and pepper. Remove from pan and set aside.
Using the same pan, add the butter and melt over medium-high heat. Add the potatoes and toss once to coat. Let sit untouched for 1-2 minutes to allow them to brown. Shake the pan and repeat. Once golden brown, add the onions and peppers back to the pan. Add the kale, sage, oregano, and pulled pork. Season to taste.
Remove from pan and plate. Sprinkle with chives, top with a poached egg, and splash with tomatillo salsa.
Plate up, top with tomatillo salsa and a sunny side up egg.
Cook the eggs anyway you like. I simply prefer sunny side up.
Best if eaten day of.