Hash Potatoes Recipe

Name: Wise Sons Jewish Deli 24th Streets Hash Potatoes Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups russet potatoes; 0.5 cups yellow onion; 0.25 cups red bell pepper; 2 tbs vegetable oil; 1 tbs unsalted butter; 1 tbs fresh parsley; 1 tsp kosher salt; 0.5 tsp black pepper; 0.25 tsp smoked paprika; 0.5 cups mayonnaise; 2 cloves garlic cloves (minced); 1 tsp fresh lemon juice; 0.5 tsp Dijon mustard; 1 tsp olive oil; 0.25 tsp kosher salt; 0.25 tsp black pepper

Inspired by Wise Sons Jewish Deli 24th Street

Time35m

Serves2

served with garlic aioli

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Ingredients

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Hash Potatoes

2 cups russet potatoes

1/2 cups yellow onion

1/4 cups Red bell pepper

2 tbs Tuscany sunflower oil

1 tbs Unsalted butter

1 tbs Fresh parsley

1 tsp kosher salt

1/2 tsp black pepper

1/4 tsp Smoked paprika

Garlic Aioli

1/2 cups Mayonnaise

2 cloves garlic cloves (minced)

1 tsp fresh lemon juice

1/2 tsp Dijon mustard

1 tsp olive oil

1/4 tsp kosher salt

1/4 tsp black pepper

Method

Hash Potatoes

Prepare potatoes

Peel the russet potatoes (optional) and rinse. Using a box grater, coarse grater or a food processor with a coarse disk, grate the potatoes. Place grated potatoes in a large bowl of cold water and swish to remove surface starch. Let sit 2 minutes.

Drain the potatoes in a colander and press out as much water as possible using clean kitchen towels or paper towels. The drier the potatoes, the crispier the hash.

Finely dice the yellow onion and red bell pepper (about 1/2 cup onion and 1/4 cup pepper). Pat the onions and peppers dry if they feel wet.

Cook hash

Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add the vegetable oil and butter and heat until the butter foams and begins to turn golden, about 1 minute. Add the diced onion and red pepper and cook, stirring occasionally, until softened and lightly browned, about 3–4 minutes.

Spread the grated potatoes evenly in the skillet and press down with a spatula to form a compact layer. Reduce heat to medium. Cook undisturbed until the bottom is deeply golden and crisp, 6–8 minutes.

Season the top with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/8–1/4 teaspoon smoked paprika. Carefully flip the potato mass in sections (or invert onto a plate then slide back into the pan) and cook the other side until golden and crisp, 5–7 minutes more.

Once both sides are crisp and potatoes are cooked through, transfer to a cutting board and cut into serving-sized wedges or spoon onto a warmed platter. Sprinkle with chopped fresh parsley and adjust seasoning with remaining salt and pepper to taste.

Garlic Aioli

Make aioli

In a small bowl, combine the mayonnaise, minced garlic, lemon juice, Dijon mustard and olive oil. Whisk until smooth.

Taste and season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. If the garlic is very sharp, let the aioli rest 10–15 minutes to mellow, or refrigerate for up to 1 hour before serving to allow flavors to meld.

Spoon the aioli into a small ramekin and serve alongside the hot hash potatoes for dipping.