Best pic I could get. Deal with it. (In other words Idc to get tips on improving it)
These are soo Good. Volunteered too make 2 meals for a friend recovering from back surgery so all my oven and range real estate was claimed. Plus didn’t want to cook another meal but wanted breakfast after I got done cooking. Recipe in copmments
by Icy-Establishment298
1 Comment
Recipe
Serves one hungry person or will serve two as a side. Made in 3 quart slow cooker.
2-3 russets diced
2 tablespoons of flour
2-tablespoons ooplive oil
Salt, pepper to taste ( I used 1 tsp each) 1/2 tsp smoked paprika,
1 tsp culinary herb hof choice, like thyme, basil, dill etc
1 minced clove of garlic
For serving, cooked diced steak ( vegan or otherwise) or breakfast sausage, or crumbled bacon or fried chorizo.
Optional:
Fried egg, parsley, cilantro lime sauce or salsa. Or if you use thyme you could do a lemon wedge
Turn slow cooker to high and add oil, return lid to slow cooker, letting oil heat up while you prep rest of ingredients.
Add potatoes to large bowl, adding salt, pepper paprika, garlic herb and flour. Toss with hands or tongs until potatos are evenly coated.
Place in slow cooker and toss gently in olive oil until potatos are evenly coated. Take paper towel sheet or clean dish towel folded up and place on top of slow cooker insert, making sure dish towel is clear of slow cooker sides. Put lid on top of towel to prevent condensation.
Cook on high stirring every hour or so for two and a half to three hours. Potatoes will turn brown and tender when you insert a knife or fork.
In last 30 minutes you can add any cooked meats you want to let them heat throughTop with fried egg, salsa, or whatever you like on your hash.
Its really good, like potatoes aren’t soggy and quite a few turned crispy.
Oo