Potato Hash Recipe

Prepare and par-cook potatoes

Place diced potatoes in a pot and cover with cold salted water (about 1 teaspoon salt per liter). Bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain well and spread on a tray to steam-dry for 5 minutes; this helps develop a crust.

Heat a large heavy skillet over medium-high heat. Add vegetable oil and 1 tablespoon butter and let the butter foam. Add the par-cooked potatoes in a single layer (work in batches if needed) and don’t stir for 3–4 minutes so a crust forms.

Stir or flip the potatoes to expose other faces, reduce heat to medium, and continue to cook, stirring occasionally, until golden and crisp all over, about 8–10 more minutes total. If the pan becomes dry, add the remaining tablespoon of butter.

When potatoes are nearly done, push them to one side of the pan and add the diced shallots and minced garlic to the cleared area. Cook 2–3 minutes until softened and translucent but not browned, then fold into the potatoes. Add thyme, chives, 2 teaspoons salt (adjust to taste) and black pepper. Toss to combine and cook 1 more minute. Remove from heat and keep warm.

While potatoes par-cook, make the shallot confit. In a small saucepan over low heat combine the sliced shallots, olive oil, sugar, vinegar and 1/2 teaspoon salt. Gently cook, stirring occasionally, until shallots are very soft and translucent and oil is infused, about 20–25 minutes. Do not let the oil boil; the mixture should barely bubble.

Taste and adjust seasoning. Remove from heat and let cool slightly. Transfer to a small bowl and reserve at room temperature or refrigerate up to 3 days.

In a small bowl whisk together crème fraîche, champagne, lemon zest, 1/4 teaspoon salt and white pepper until smooth. Taste and adjust champagne or salt. Chill until ready to serve. The sauce should be silky and pourable; if too thick, whisk in up to 1 additional teaspoon champagne or water.

Whisk the aji amarillo paste with mayonnaise, lime juice, minced garlic and 1/4 teaspoon salt until smooth. Taste and adjust heat or acidity. Keep refrigerated until plating.

Rewarm the potato hash briefly in the skillet over medium-low if needed. Spoon the hash onto a serving platter or individual plates.

Dot or spoon shallot confit over the hot potatoes so it warms slightly and releases aroma.

Drizzle or dollop champagne crème fraîche across the potatoes (about 1–2 tablespoons per serving) and finish with small streaks or dots of aji amarillo sauce to taste. Sprinkle with thinly sliced chives or microgreens and finish with a pinch of flaky sea salt.

Serve immediately as a shared table dish. Leftovers: refrigerate components separately up to 3 days; re-crisp potatoes in a hot oven or skillet.