A hash presents a magical way to create something new with leftovers. Roasted vegetables are recharged when they are reheated in a pan, perhaps with a diced onion and an egg. Hatchery is also a good way to concoct odds and ends of your pantry – this unique, almost too old potato, the roasted pepper isolated, the slice of cabbage at random. If you have a skillet (or even a sheet of paper!), you can really make hash from any and all.
Here are some cool ideas to help you.
Hatchet pork in red flannel, above. When we chose the hash recipe to highlight in the first place, the pitch looked like this: "That's called flannel hash, so we should make one." Beets in this New Dish -England remember the red flannel, you like. We had not cooked the pork tenderloin, so we bought a thick slice of ham at the deli counter and cut it into cubes.
Paneer and Peas Curry With Sweet Potato Hash. This is a simplified version of the traditional Indian dish matar paneer – with garam masala instead of a list of spices and sweet potatoes instead of basmati.
Arugula stew and sweet potato with chorizo. It is a simple and minimal case of ingredients, but it tastes great thanks to sweet potatoes and fresh chorizo. Not in the meat? Try this spicy sweet potato and its apple mince.
Hash roasted in the oven. Pick up a pack of these small red, yellow and purple potato mixes and use them to create a colorful effect in this hash. (Coriander and poppy seeds, that is to say.) A little sliced green cabbage or green cabbage is sprayed on the mixture towards the end of roasting.
Sausage with a pan and hash of potatoes. Yellow-fleshed potatoes (such as Yukon Gold or Dutch Baby Gold) become buttered indoors and crispy on the outside. A link of smoked sausages lends just the right amount of weight.
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Allow this colorful roasted salmon recipe to introduce you to the tender side of fennel