Papas Friends Hash Recipe

Prepare and par-cook potatoes

Wash and peel (optional) the potatoes. Dice into 1/2-inch cubes until you have about 2 cups. Place diced potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a boil, then simmer 6–8 minutes until just fork-tender but not falling apart. Drain well and let steam-dry in the colander for 2–3 minutes.

Pat potatoes dry with a clean towel or paper towel to remove surface moisture—this helps them crisp when pan-frying.

While potatoes cook, finely dice the yellow onion, green and red bell peppers into roughly 1/4- to 1/2-inch pieces. Mince the garlic and slice the scallions thinly, keeping whites and greens separate.

If using bacon or chorizo: chop into 1/2-inch pieces. Cook in a cold skillet over medium heat until fat renders and pieces are crisp (about 6–8 minutes). Remove with a slotted spoon to a paper towel-lined plate, leaving rendered fat in the pan. If using pre-cooked chicken, shred and set aside.

If not using bacon/chorizo, heat 2 tbs olive oil in the skillet for frying potatoes (see next section).

Heat a large skillet over medium-high heat. If bacon/chorizo was cooked, use 1 tbs of the reserved fat plus 1 tbs olive oil; otherwise use 2 tbs olive oil. Once shimmering, add the par-cooked, dried potatoes in a single even layer.

Let potatoes sit undisturbed for 3–4 minutes to develop a crisp golden crust. Then stir or toss gently, allowing other sides to brown for another 3–4 minutes. Season with 1 tsp salt and 1/2 tsp black pepper while they crisp.

Push potatoes to the side of the pan and add the onion and the white parts of the scallions. Cook 2–3 minutes until softened. Add the diced bell peppers and cook 3–4 more minutes until softened and slightly caramelized. Add the minced garlic in the last 30–45 seconds and stir to combine.

Return cooked bacon/chorizo (if used) and the cooked shredded chicken (if using) to the skillet. Stir in the frozen peas and cook 1–2 minutes until heated through.

Sprinkle smoked paprika and ground cumin over the mixture and drizzle hot sauce and lime juice. Toss to evenly distribute flavors and taste; adjust salt, pepper, or hot sauce to taste.

If using shredded cheddar, sprinkle over the hash, cover the pan for 1–2 minutes to melt the cheese slightly.

Remove from heat. Stir in chopped cilantro and the green parts of the scallions. Plate the hash and finish with an extra squeeze of lime or a few drops of hot sauce if desired.

Serve hot as a main or side. Offer optional toppings such as a fried egg per serving, extra hot sauce, or avocado slices.