Smokebush Hour
Crispy Potato and Broccoli Hash with a Smoky Southern Kick
40 minutes
Serves 4
SideAmericanGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Channel your inner short-order cook with this Southern-inspired skillet hash. You'll learn the science of crisping potatoes and how a pinch of smoked paprika can transform humble broccoli into something breakfast-worthy.
Equipment needed
- Large skillet (preferably cast iron)
Ingredients
Yield
4
Instructions
- 01Bring a large pot of water to a boil. Add the diced potatoes and cook for 3 minutes, just until barely tender. Drain thoroughly and spread them on a clean towel.
- 02Heat 2 tablespoons olive oil in a large skillet over medium-high until shimmering. Add the drained potatoes in a single layer and cook undisturbed for 6 minutes until a deep golden crust forms on the bottom. Flip and cook 4 more minutes.
- 03Scoot potatoes to one side and add the remaining 1 tablespoon olive oil. Sauté onion and bell pepper for 3 minutes until soft.
- 04Add chopped broccoli and cook, stirring, for 4 minutes until bright green and just tender.
- 05Stir in the garlic, smoked paprika, kosher salt, black pepper, and cayenne. Cook for 1 minute until fragrant.
- 06Toss everything together in the pan. Taste and adjust salt if needed.
- 07Drizzle in apple cider vinegar and stir off heat. Let rest 2 minutes before serving.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.