Rosemary Scallion Potato Hash
Written by Amani Ali Potato hash is a classic breakfast or brunch dish that we will elevate with rosemary scallion pistou. Rosemary and potatoes are a beautiful pairing. You can use any potatoes for this recipe, although I prefer one that is slightly waxy so they hold their shape. Yukon golds are a great choice.
In my original recipe, I had doubled the amount of Rosemary Scallion Pistou and tomatoes and made too much sauce. I reserved the extra for pasta (when you find yourself with extra sauce, find a starch to pour it on!).
Hash is not a saucy dish so I use techniques like cooking all the vegetables separately and cooking the water out of the sauce to keep it dry. The sauce in this dish is a flavor enhancer.
Featuring:
Chef Sarah Germany Rosemary Scallion Pistou: A raw herb (rosemary, parsley, thyme, and Thai basil) sauce enhanced with olive oil
Rosemary scallion potato hash topped with a fried egg
Ingredients:
Serves 2
1 lb potato of choice
2 tbsp vegetable oil
1 medium size tomato
1/2 green bell pepper
1/2 yellow onion
2 large cloves of garlic
2 oz (¼ cup) CSG Rosemary Scallion Pistou
Salt and pepper to taste
Optional toppings: fried egg or sharp cheddar cheese
Steps:
Medium dice the potatoes and place them in a hot pan with 2 tbsp of oil. We want excess oil to fry the potatoes. Season the potatoes with salt and pepper.
Fry them over medium-high heat. Once browned, cover the pan with a lid and reduce the heat to medium-low.
While the potatoes cook, small dice the onions and bell pepper and put them aside.
Dice the garlic and set aside.
Dice the tomatoes and keep them separate from the other vegetables.
When the potatoes are cooked, remove them from the pan. There should be excess oil, but if the pan is dry, add another tbsp of oil. Then add the bell peppers and onions. Lightly season them with salt and pepper. Turn up the stove to medium heat.
Add the garlic after a couple of minutes, once the bell peppers and onions start to sweat.
Cook the bell pepper and onions until they are lightly brown, about 5 minutes. Then remove them from the pan and combine them with the cooked potatoes.
Put the diced tomatoes into the pan and lightly salt them. After a couple of minutes, the tomatoes will soften and release juice.
Add the rosemary scallion pistou. Cook the tomatoes and pistou until the herb sauce is a deep green and the tomatoes dissolve even further. This takes about 3 minutes.
Add all the cooked ingredients back into the pan and cook for 3 additional minutes to combine the flavors and dry out the sauce.
Optional Toppings: You may choose to top this gorgeous dish with a fried egg or sharp cheddar cheese. For extra heat, Royal Reaper pairs exceptionally well.
Here’s 2 servings of an $18 brunch dish for a fraction of the cost and maximum flavor.
Nutrition Nook: Rosemary
The Mediterranean herb rosemary is a good source of iron, calcium, and vitamins A, C, and B-6. Studies suggest that it is also beneficial for regulating dopamine for depression and supporting memory and concentration. Use it in a tea blend to maximize absorption.
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