Purple Confetti Potato Hash
Do you ever wake up craving potatoes? I do. Last Saturday I woke up with a STRONG urge to eat potatoes. It felt like, in a way, my potatoes were calling to me, like I’d neglected them or something in the pantry.
Upon opening the box that I’d set my dad’s gorgeous garden potatoes in, it was quite apparent that I have been neglecting them. They haven’t gone bad or anything, but several of them have sprouted roots and some of the roots are so splendid I can’t even bear to eat the potato because I want so badly to plant it!
So I picked out the potatoes I felt were still worth of being sacrificed for eating (vs. planting), and chopped them up for cooking. Some were red potatoes, some were yukon golds, and others were those magnificent purple potatoes that my dad grows. The purple potatoes are just SO beautiful when you cut them open!
It was Saturday morning … yoga day! … so of course I was rushing to get these potatoes done before class. I ended up finishing and photographing them at the last moment, and spooning some into a dish to take with me to eat on the way. Arriving at class just in time (as I always seem to do), I wonder if any of the yogis ever wonder what it is I’m doing that’s so important on a Saturday morning that it makes me skate into class just before the start time? Do you suppose that any of them have a clue how much food blogging “stuff” needs doing before yoga on a Saturday morning? They are all so sweet to me, though, sighing (or at least I imagine I hear them sighing, just beneath their breath) and making a space for me. And then the class begins, and it all fades away …
- 1 1/2 - 2 lb. mixed potatoes (include some purple ones!)
- 1 Tablespoons butter, melted
- Red Robin Seasoning (or salt) & fresh ground pepper
- 1 teaspoon olive oil
- 1/2 of a red onion, chopped
- About 2 - 3 oz. fontina (or other) cheese, chopped into small chunks
- Snipped green onions or chives
- Peel the potatoes and cut them into little squares (or triangles or trapezoids ... whatever shape they wish to be) and place them in a large bowl. Melt the butter, drizzle it over the potatoes and toss to coat them all. Sprinkle with seasoning and pepper.
- Heat a large saucepan over medium heat, swirl the olive oil around to warm it and coat the pan, then add the potatoes. Cover and cook for a few minutes, then stir. Continue this process for 10 - 15 minutes or so, checking and stirring frequently to keep the potatoes from burning on the bottom. When the potatoes are tender and they start to get a little crunchy and brown, add the onion. Stir and cook for about 5 minutes longer until the onion is soft & translucent.
- Reduce the heat to low, sprinkle with the cheese, then cover and let cook until the cheese is melted. Top with snipped green onion or chives and serve hot!
Fontina cheese is really nice for this because it melts so well, but feel free to experiment with other cheeses. Other additions/mix-ins that are good are ham, crumbled bacon, sausage, chopped veggies such as zucchini, broccoli, peppers, or even a bit of choped tomato at the end. And of course it's even better with a fried egg on top.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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