Smoky two-potato and ham hash from How to Cook Everything Fast: A Better Way to Cook Great Food (page 860) by Mark Bittman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sldoug on August 27, 2015

    Made this for dinner and served it with the recommended cumin chili black beans and warmed tortillas. I made kind of a mess of it by forgetting to add in the paprika until after I put the potatoes in the pan, which then required me to stir things around, which then required more oil (way more). Plus, my heat was too high, so the bottom burned, although ultimately that didn't matter. I used slightly more than 2lbs of potatoes and I think this would have been best with slightly less than 2lbs as my pan was very, very full. Two tablespoons of oil for the potatoes is definitely the minimum necessary, and do not cook at higher than the lowest medium-high you have. We ate the hash and beans in burrito form and it was much tastier than I expected, but my kids didn't love it enough to warrant making it again. Oh well.

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