Two-Potato Hash

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Two-Potato HashThe secret to this hash is in the romesco, a Spanish sauce made of tomato, almonds, and red pepper, punctuated with tangy sherry vinegar and smoked paprika. I first fell in love with smoked paprika while living in Madrid a few years back, and since then Alex and I have found it adds a smoky depth to vegetarian dishes, like paella (here), lentil stew (here), or even mayonnaise (here). Typically, the red-orange romesco sauce is served with fish or poultry, but here we’ve used it to amp up potatoes in a breakfast hash. It’s a satisfying vegan breakfast for two, or add a fried egg on top to extend the serving size to four.

  • Yield: 4 Servings


  • 1 small garlic clove
  • 1 cup roasted almonds
  • 1 15-ounce can diced tomatoes
  • 1 large roasted red pepper, from a jar
  • 2 teaspoons smoked paprika (pimentón)
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • 1 pound sweet potatoes
  • 1 pound russet potatoes
  • 3 tablespoons extra-virgin olive oil, plus more for frying
  • 1 teaspoon plus 2 pinches kosher salt, divided
  • Freshly ground black pepper, divided
  • 1 green onion or 1 handful chives, for garnish
  • 5 cups baby spinach leaves, loosely packed (chopped if leaves are large)
  • 4 large eggs (optional)
How to Make It
  1. Make the romesco: Peel the garlic. In the bowl of a food processor or blender, place the garlic, almonds, diced tomatoes and their juices, red pepper, smoked paprika,
  2. vinegar, olive oil, and kosher salt. Blend on high until smooth. Taste and adjust seasonings as desired.
  3. Make the hash: Dice the potatoes into ½-inch or smaller cubes, leaving the skin on. In a large skillet (12 inches or larger), heat the olive oil over medium-high heat. Add the potatoes, 1 teaspoon kosher salt, and several grinds of black pepper. Sauté for 15 to 17 minutes, flipping the potatoes often with a spatula, until browned and crisp.
  4. Meanwhile, thinly slice the green onion or chives.
  5. When the potatoes are done, remove them from the skillet into a bowl. Place the skillet back over medium heat and add the spinach, 2 pinches of kosher salt, and several grinds of black pepper, then sauté for 1 to 2 minutes until the spinach is wilted. Add the potatoes back to the pan and mix to combine with the spinach.
  6. Fry the eggs (optional): If desired, add a drizzle of olive oil to the skillet and bring to medium heat. Add the eggs and cook sunny side up until the whites have hardened. Sprinkle with a bit of kosher salt and black pepper.
  7. To serve, garnish the potatoes with sliced green onion or chives, and serve with romesco sauce.

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