PrintPotato and Pepper Hash with Spicy Mayo
To make this more of a meal, fry some baked tofu cubes in the pan after you’ve removed the potatoes. Season with a little soy sauce while heating through and getting crispy. Add tofu to the bowl with the potatoes and toss with the mayo before transferring to serving platter.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 Servings 1x
Ingredients
- Extra-virgin olive oil
- 1 1/2 pounds small red, purple, or any new potato, scrubbed and halved or quartered if needed to make the pieces about the same size
- Kosher salt and fresh ground black pepper
- 1 medium onion, chopped
- 1 red or green bell pepper, seeds and veins removed, cut into slices
- 1 garlic clove, minced
- 1/2 cup vegan mayonnaise (like Just Mayo)
- 1 1/2 teaspoons Sriracha
- 1 teaspoon fresh lemon juice
- 2 cups spinach or arugula (optional)
- 2 scallions, thinly sliced
- Sesame seeds
Instructions
- Heat 4 – 6 tablespoons olive oil a large cast iron skillet (or two if potatoes will be too crowded).
- Add potatoes and spread in an even layer. Season with salt and fresh ground pepper. Cover and cook over medium until potatoes soften, about 10 minutes. Potatoes should be browned on the cooked side.
- Uncover and stir in onions. Cook until potatoes are beginning to crisp, about 5 minutes. Cook, without stirring, in 6 (2-minute) intervals, stirring in between each 2-minute interval, until potatoes are browned and crisp. On the fourth interval, stir in peppers. Peppers will get lightly blistered in spots but will still be crunchy.
- While potatoes are cooking, mix garlic, mayonnaise, Sriracha, and lemon juice in a medium bowl to combine. Taste and season with salt, if needed.
- Remove skillet from heat, and stir in spinach or arugula, if using. Once spinach wilts, about 2 minutes, transfer potato mixture to bowl with Sriracha mayonnaise and toss to coat. Season generously with salt and pepper.
- Transfer potatoes to a platter and top with scallions and sesame seeds.
Notes
Refrain from stirring the potatoes constantly. Leaving them for a few minutes at a time will help them brown and get very crispy.
If you are worried about the potatoes not cooking all the way through, consider boiling them for 5 minutes and letting them cool before cutting and cooking in the cast iron pan.
Inspiration:
https://www.epicurious.com/recipes/food/views/red-potato-and-shishito-pepper-hash
https://www.southernliving.com/recipes/potato-bacon-hash-recipe
https://www.seriouseats.com/2014/04/the-food-lab-how-to-make-the-best-potato-hash.html
https://www.cookinglight.com/food/recipe-finder/hash-recipes