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Peppered Potato Hash

Peppered Potato Hash

I was craving a steak today, something which rarely happens, but my exceedingly expensive computer monitor had just died and I had done what might be referred to as "hella" lot of gardening, so felt that I deserved a treat and, apparently, some extra iron.

Of course, while preparing to cook it, grilled steak with a side salad did not feel sybaritic enough, so I also made this hash to accompany it. It was a delicious and indulgent meal after which I had to go and garden some more to work it off. A Catch -22 meal.

You can scale this recipe to as many portions as you like and add more or less onion and pepper according to taste. The only must is that you use fresh cracked pepper, not ground, for this Peppered Potato Hash to really taste its best.

1 medium sized yellow gold potato, pre-cooked, peeled and diced

1/3 yellow onion, cut into thin half moons

2 tsps unsalted butter

1 tsp dry Vermouth

1/4 tsp fresh cracked pepper

Salt to taste

Melt the butter in a skillet over low.

As soon as it has melted add the onion slices and some salt, stir to combine with the butter.

Cook for three minutes, stirring occasionally, until the onion has softened. Stir in the Vermouth and cook for an additional minute.

As soon as the Vermouth has been absorbed into the onions which are starting to caramelize around the edges, add the diced potatoes to the pan and slightly increase the heat.

Cook for two minutes without disturbing the mixture so that the potatoes brown a bit.

Stir well, and cook for one additional minute to ensure that the potatoes are heated through.

Remove from the heat, stir in the pepper and adjust salt before serving.

As mentioned above, I served this as a side to grilled steak, but it would also be good with ham or even with steamed greens and a runny poached egg on top.

Peppered Potato Hash with salad


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