Thursday, June 12, 2008

Cheesy Potato Hash

foodblog 001

2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 large onion, chopped
5 cups leftover mashed potatoes or shredded frozen hash brown potatoes
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
1/2 cup sharp white Cheddar crumbles

Heat a large skillet with extra-virgin olive oil and butter over medium-high heat. Add onions and let soften 2 to 3 minutes. Add potatoes, season with salt and pepper and cook 20 minutes, turning occasionally, until brown and crispy. Season with a little freshly grated nutmeg, to taste, and add cheese. Turn the potatoes and onions with cheese to melt the crumbles and crisp the cheese a bit, about 1 minute. Transfer to serving dish.

recipe courtesy of 30 minute meals

foodblog 011

Spicy Korean Snap Peas

1 Tbsp EVOO

2 cups snap peas, washed and strings removed

1/2 tsp salt

3 Tbsp rice vinegar

4 Tbsp hoisin sauce

1/2 tsp crushed red pepper flakes

1 Tbsp sesame oil

Heat skillet with EVOO over medium heat. Add snap peas and cook 3-4 minutes, stirring occasionally. Add salt and rice vinegar and cook 1 minute. Add sauce and pepper flakes cook 5-6 more minutes over medium low heat. Finish with sesame oil and serve.

2 comments:

Katrina said...

This sounds yummy, could this be done with ordinary potatoes do you think?? Just wondering how I would go about duplicating this

Jessica said...

Hi Katrina - lefotver mashed potatoes work great! That's actually what I used. I mashed the potatoes one evening (cooked them while we ate that nights dinner), mashed then and placed in the frigde. Then the next night I just popped them in the skillet, broke them up again, and let them reheat and get crispy on the bottom!