How to Cook Appetizing Patato Hash

Patato Hash. Back in my early hash-slinging days, I'd throw raw cubed potatoes into a skillet with oil and let them fry until golden brown. They sure looked like they'd be crisp, but they'd rapidly soften, ending up with a papery, leathery crust. As anyone who's ever made great french fries knows, you have to double cook them to get them extra-crisp.

This dish goes very well with the Succulent Roasted Game Hens in a Jiffy recipe. Note to World Tour participants - this dish, the ingredients, and the cooking method, are typical for the Southwest U. If you add some hot peppers, it will also be typical for U. You can cook Patato Hash using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Patato Hash

1. It's 2 of potatoes.
2. It's 4 medium of Carrots.
3. You need 1 of handful seitan.
4. It's 3 tbsp of butter.
5. Prepare 1 tbsp of flour.
6. Prepare 3/4 cup of creamer.
7. Prepare 1 of Garlic Salt.
8. Prepare 1 of Herbs de Provence.

Carefully remove the skin from the sweet potato. Dice both potatoes and set aside. Add potatoes, toss to coat with oil, and place a lid on the pan. Remove the lid and increase the heat to medium high.

Patato Hash instructions

1. Wrap potatoes in wet paper towels and microwave 3 minutes.
2. Let potatoes cool then chop them up with carrots and seitan, keep carrots separate.
3. Cook carrots for 2 minutes then add potatoes and seitan. Cook until soft..
4. Add creamer and flower, cover and cook til thick..
5. Sprinkle to taste with garlic salt and herbs de provence.

When the potatoes are well crisped, take the pan out of the oven, and season with salt and pepper. Dice the reserved bacon, and scatter it on top of the potatoes, then top with the shredded cheese. There's nothing better than a pile of crispy hash brown potatoes. I mean, sometimes I'm in the mood for creamy, bacon-filled breakfast potatoes, but there's something so satisfying about the ones you get at a good brunch spot. Don't worry: you don't need to go out to eat to get them.

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