Potato and Cheese Hash

My family? They are hash fanatics. Seriously, if I could serve them hash every day, they probably wouldn’t complain. We’ve tried countless variations, from corned beef to sweet potato, but there’s something utterly irresistible about the simplicity and satisfying flavors of a classic Potato and Cheese Hash. This recipe, however, is a notch above. It’s not just potatoes and cheese thrown together; it’s a carefully crafted balance of crispy edges, creamy interiors, and a cheesy, savory punch that makes every bite a delight. The aroma alone, as the potatoes sizzle in the pan and the cheese melts into golden perfection, is enough to get everyone scrambling to the kitchen. Whether it’s a lazy weekend brunch or a quick and comforting weeknight dinner, this Potato and Cheese Hash has become a staple in our house, and I have a feeling it will become one in yours too. It’s easy, adaptable, and undeniably delicious.

Ingredients: Simple Goodness

This recipe celebrates simplicity. Here are the key ingredients you’ll need, each playing a vital role in the final dish:

• Potatoes (2 lbs): Choose starchy potatoes like Russet or Yukon Gold. Russets provide that perfect crispy exterior and fluffy interior, while Yukon Golds offer a slightly creamier texture and buttery flavor. They form the heart and soul of our hash.
• Onion (1 large): Yellow or white onion, finely diced. Onion provides a savory base note and aromatic depth, adding complexity to the otherwise simple flavors.
• Cheese (1 ½ cups shredded): Sharp cheddar cheese is a classic choice for its bold flavor and excellent melting properties. However, feel free to experiment with other cheeses like Monterey Jack for a milder melt, Gruyere for nutty notes, or a blend of cheddar and pepper jack for a spicy kick.
• Butter (3 tablespoons): Unsalted butter is used for cooking. Butter adds richness, flavor, and helps achieve that desirable golden-brown crispiness on the potatoes.
• Olive Oil (2 tablespoons): Used in combination with butter for cooking. Olive oil has a higher smoke point than butter, preventing the butter from burning and contributing to even browning.
• Salt (to taste): Enhances all the flavors in the dish. Start with a teaspoon and adjust according to your preference.
• Black Pepper (to taste): Adds a touch of spice and complements the savory flavors. Freshly ground black pepper is always recommended for the best flavor.
• Optional additions: Garlic (2 cloves, minced), Paprika (½ teaspoon), Dried Thyme (½ teaspoon), Fresh Parsley (for garnish). These optional ingredients can elevate the flavor profile and add extra layers of complexity.

Instructions: Step-by-Step to Hash Heaven

Follow these simple steps to create your own batch of irresistible Potato and Cheese Hash:

1. Prepare the Potatoes: Wash and peel the potatoes. Dice them into small, even cubes, about ½ inch in size. Uniform size is crucial for even cooking. Place the diced potatoes in a bowl of cold water to prevent them from browning and to remove excess starch, which will contribute to crispier hash. Let them soak for at least 15 minutes, or up to 30 minutes. Drain the potatoes thoroughly and pat them dry with paper towels. Excess moisture will hinder browning.
2. Sauté the Onion: While the potatoes are soaking, dice the onion finely. Heat olive oil and butter in a large skillet (cast iron skillet works best for even heat distribution and crispiness) over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Don’t brown the onions at this stage, just soften them to release their flavor. If using garlic, add it in the last minute of sautéing the onions to prevent burning.
3. Cook the Potatoes: Increase the heat to medium-high. Add the drained and dried potatoes to the skillet with the onions. Season generously with salt and pepper. If using paprika and dried thyme, add them now as well. Stir to combine everything well, ensuring the potatoes are coated in the butter and oil mixture.
4. Crisp the Potatoes: Spread the potatoes in a single layer in the skillet. Avoid overcrowding the pan, as this will steam the potatoes instead of browning them. If necessary, cook in batches. Let the potatoes cook undisturbed for about 5-7 minutes, or until the bottom side is golden brown and crispy. Resist the urge to stir too frequently; this is key to achieving crispy edges.
5. Flip and Continue Cooking: Once the bottom is nicely browned, flip the potatoes using a spatula. You can flip in sections or all at once. Continue to cook for another 5-7 minutes, or until the other side is also golden brown and the potatoes are cooked through and tender. You should be able to easily pierce a potato cube with a fork.
6. Melt the Cheese: Reduce the heat to low. Sprinkle the shredded cheese evenly over the potatoes in the skillet. Cover the skillet with a lid and let the cheese melt completely, about 2-3 minutes. The steam trapped under the lid will help the cheese melt quickly and evenly. If you prefer a slightly browned cheese topping, you can skip the lid and let it melt uncovered for a minute or two, watching carefully to prevent burning.
7. Serve and Enjoy: Once the cheese is melted and gooey, remove the lid and give the hash a gentle stir to incorporate the melted cheese throughout. Garnish with fresh parsley, if desired. Serve immediately while hot and crispy.

Nutrition Facts: Wholesome Goodness in Every Bite

(Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes. This is an estimate per serving, assuming 4 servings from the recipe, using Russet potatoes and sharp cheddar cheese.)

• Servings: 4
• Calories per Serving: Approximately 350-400 calories. Potato and Cheese Hash is a moderately calorie-dense dish, primarily due to the potatoes and cheese.
• Fat: Approximately 20-25 grams of fat per serving. This includes both saturated and unsaturated fats from butter and cheese.
• Carbohydrates: Approximately 30-35 grams of carbohydrates per serving. Mainly from potatoes, providing a good source of energy.
• Protein: Approximately 10-15 grams of protein per serving. Primarily from the cheese.
• Sodium: Varies depending on salt added and cheese used. Be mindful of sodium levels if you are watching your intake.

This hash provides a good balance of carbohydrates, fats, and protein, making it a satisfying and energy-boosting meal. Potatoes are also a source of potassium and vitamin C, while cheese provides calcium.

Preparation Time: Quick and Easy Comfort

• Prep Time: 20 minutes (includes peeling, dicing potatoes and onions, and soaking potatoes).
• Cook Time: 25-30 minutes (includes sautéing onions, cooking potatoes, and melting cheese).
• Total Time: Approximately 45-50 minutes.

Potato and Cheese Hash is a relatively quick and easy dish to prepare, especially considering the delicious and comforting results. It’s perfect for those times when you want a satisfying meal without spending hours in the kitchen.

How to Serve: Versatile and Delicious

Potato and Cheese Hash is incredibly versatile and can be served in numerous ways, making it perfect for any meal of the day.

• Breakfast or Brunch Star:
  • Classic Breakfast Hash: Serve it as is, alongside fried or poached eggs. The runny yolk adds a creamy richness that complements the hash perfectly.
  • Hash and Eggs Benedict: Elevate your brunch by serving the hash as a base for Eggs Benedict, topped with hollandaise sauce and perhaps some ham or bacon.
  • Breakfast Burritos: Stuff the hash into warm tortillas with scrambled eggs, salsa, and your favorite toppings for a hearty and portable breakfast burrito.
  • Breakfast Bowls: Create a breakfast bowl with a base of hash, topped with eggs, avocado slices, black beans, and a dollop of sour cream or Greek yogurt.
• Lunch or Light Dinner Delight:
  • Hash with a Salad: Pair the hash with a fresh and vibrant green salad to balance the richness and create a complete and satisfying lunch or light dinner.
  • Hash with a Side of Sausage or Bacon: For a more substantial meal, serve the hash alongside grilled sausages, crispy bacon, or ham.
  • Hash Stuffed Peppers: Hollow out bell peppers, fill them with the hash, and bake until the peppers are tender and the hash is heated through for a fun and flavorful lunch or dinner option.
  • Hash Quesadillas: Layer hash and cheese between tortillas and grill until golden brown and the cheese is melted for a cheesy and comforting quesadilla.
• Side Dish Sensation:
  • Alongside Roasted Chicken or Meatloaf: Potato and Cheese Hash makes a fantastic side dish for roasted chicken, meatloaf, or other main courses.
  • With Grilled Steaks or Burgers: Serve it as a hearty and flavorful side with grilled steaks, burgers, or pork chops.
  • Vegetarian Main Course (with additions): For a vegetarian main course, serve a larger portion of the hash and consider adding sautéed vegetables like bell peppers, mushrooms, or spinach to the recipe.

Additional Tips: Hash Perfection Achieved

Here are eight essential tips to ensure your Potato and Cheese Hash is absolutely perfect every time:

1. Choose the Right Potatoes: Starchy potatoes like Russets or Yukon Golds are ideal for hash. Russets crisp up beautifully, while Yukon Golds offer a slightly creamier texture. Avoid waxy potatoes like red potatoes, which won’t crisp up as well.
2. Dice Potatoes Evenly: Uniformly diced potatoes are crucial for even cooking. Aim for ½ inch cubes to ensure they cook through at the same rate and brown evenly.
3. Soak Potatoes in Cold Water: Soaking potatoes in cold water removes excess starch, leading to crispier hash. Don’t skip this step!
4. Dry Potatoes Thoroughly: After soaking, pat the potatoes completely dry with paper towels. Excess moisture will steam the potatoes in the pan instead of allowing them to brown and crisp.
5. Don’t Overcrowd the Pan: Cook the potatoes in batches if necessary to avoid overcrowding the skillet. Overcrowding will lower the pan temperature and cause the potatoes to steam rather than fry and crisp. Use a large skillet, ideally cast iron for best heat retention and distribution.
6. Resist the Urge to Stir Too Often: Let the potatoes cook undisturbed for several minutes on each side to allow them to brown and crisp. Stirring too frequently prevents proper browning.
7. Use a Combination of Butter and Oil: Butter adds flavor and promotes browning, while olive oil has a higher smoke point and prevents the butter from burning at higher temperatures. This combination is perfect for achieving crispy, flavorful hash.
8. Cheese Choice Matters: Sharp cheddar is classic, but experiment! Monterey Jack melts beautifully and is mild, Gruyere adds nutty complexity, and pepper jack brings a spicy kick. Consider a blend of cheeses for a more complex flavor profile.

FAQ: Your Hash Questions Answered

Here are eight frequently asked questions about making Potato and Cheese Hash:

Q1: Can I use pre-shredded cheese?
A: Yes, you can use pre-shredded cheese for convenience. However, freshly grated cheese melts more smoothly and often contains less cellulose, which can sometimes affect melting. For best results, grating your own cheese is recommended.

Q2: Can I make this hash ahead of time?
A: While hash is best served fresh and crispy, you can prepare the potatoes and onions ahead of time. Dice the potatoes and onions and store them separately in airtight containers in the refrigerator. Cook the hash just before serving for optimal crispiness. Leftover hash can be reheated, but it may lose some crispness.

Q3: What’s the best way to reheat leftover hash?
A: The best way to reheat leftover hash and retain some crispness is to reheat it in a skillet over medium heat with a little bit of oil or butter. Avoid microwaving, as it will make the hash soggy. You can also try reheating it in an air fryer for a crispier result.

Q4: Can I add meat to this hash?
A: Absolutely! Cooked and crumbled bacon, sausage, ham, or chorizo would be delicious additions. Add cooked meat towards the end of the cooking process, just before adding the cheese, to heat it through.

Q5: Can I make this hash vegetarian or vegan?
A: Yes, to make it vegetarian, simply use vegetarian cheese. To make it vegan, substitute vegan butter and vegan cheese alternatives. The recipe is easily adaptable to be plant-based.

Q6: My hash isn’t crispy, what went wrong?
A: Several factors can lead to soggy hash. Overcrowding the pan, not drying the potatoes thoroughly, stirring too frequently, and using waxy potatoes are common culprits. Follow the tips above for crispy hash success!

Q7: Can I add vegetables other than onions?
A: Yes, you can add other vegetables! Bell peppers, diced carrots, mushrooms, spinach, or kale would all be great additions. Sauté harder vegetables like carrots and peppers with the onions. Add softer vegetables like spinach or mushrooms towards the end of cooking.

Q8: What kind of skillet is best for making hash?
A: A large cast iron skillet is ideal for making hash due to its excellent heat retention and even heat distribution, which promotes browning and crispiness. A large stainless steel skillet will also work well. Avoid using non-stick skillets, as they may not get hot enough to achieve the desired level of crispness.

Potato and Cheese Hash is more than just a recipe; it’s a comforting, versatile, and utterly delicious dish that’s perfect for any occasion. From a simple breakfast to a satisfying dinner side, this recipe is sure to become a family favorite. Enjoy the crispy edges, the cheesy goodness, and the sheer simplicity of this classic comfort food!

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