Cheesy Spicy Breakfast Hash
Wow. These potatoes are good. Like, breakfast-for-dinner, right-out-of-the-pan, utensils-optional good. Especially since they are made with two of my personal fave major food groups: spuds and cheese. If you use Yukons (the ones that are waxier and a little more golden inside 1–1 available online in the UK), they’ll be buttery AF (that’s just how Yukons taste). Idahos (or russets) have that powdery fluffy All-American thing going on. A perfect equivalent in the UK is the King Edward. You say potato, I say potahtoe.
|550g||potatoes, unpeeled, cut into ½ inch dice|
|1||large onion, cut into ½ inch (1cm) dice|
|6 cloves||garlic, coarsely chopped|
|1||large green pepper, seeded and diced|
|2||jalapeño peppers, diced (take the seeds out first if you don’t get excited by a lot of spice)|
|½ tsp||freshly ground black pepper|
|125ml||vegetable or chicken stock (or water)|
|90g||grated cheddar cheese|
|6||eggs, cooked sunny-side up, for serving|
|Hot sauce, for serving|
In a microwave-safe bowl, combine the potatoes and 1 inch (2 cm) of water. Cover and cook on high until the potatoes are partially cooked, 5 to 6 minutes. Drain the potatoes and set aside.
Heat the oil in a large cast-iron frying pan over mediumhigh heat until shimmering-hot. Add the onion, garlic, pepper and jalapeños and cook, stirring occasionally, until the onion is translucent and the peppers are softened, about 8 minutes.
Reduce the heat to medium, then stir in the potatoes, 1 teaspoon salt, the black pepper and paprika. Pour the stock into the pan and cook, stirring only once in a while, until the potatoes are cooked, the whole mess is golden and crispy things happen, about 15 minutes.
Taste and add more salt if it’s not already super delicious. Sprinkle with the cheese, cover, and cook until the cheese is melted, another 3 to 4 minutes. Serve with the eggs and hot sauce, of course.