Cheesy Potato Hash | Finally Bobby Flay got to me. After all those darn brunch shows where he makes some ridiculous potato concoction, I’ve caved. Or more accurately, I’ve hashed. I just couldn’t take anymore tummy rumbling watching that man crisp up potatoes in a screaming cast-iron, then suffocating it in melted cheese. I had to put my spin on it. And here she is…
In this recipe, we kick up your basic hash with briny olives, ginger and southwest spices. And don’t forget that cheese! We chose muenster – the king of melty goodness. Make this one for a killer Sunday brunch.
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- Olive Oil - 3 tablespoons
- Yukon Gold Potato - 1, medium
- Red Potato - 1, medium
- Muenster Cheese - 1 deli slice, ⅓" thick, small dice
- Roasted Garlic - 2 teaspoons
- Kalamata Olives - ¼ cup, minced
- Cerignola Olives - ¼ cup, minced (or use other green olives)
- Parsley - ¼ cup, finely minced, garnish
- Ginger Root Powder - ¼ teaspoon
- Onion Powder - ¼ teaspoon
- Ancho Chili Powder - ¼ teaspoon
- Paprika - ¼ teaspoon
- White Pepper - ¼ teaspoon
- Salt - ¾ teaspoon
- Baking Dish - 10" x 10"
- Preheat your oven to 400 degrees. Put the rack in the middle.
- Scrub your potatoes then cut them in a small dice. Try to make them as evenly sized as possible (you don't need to peel them).
- Pit and cut up your olives.
- Cut up you cheese too, then toss it back in the fridge.
- Get all the rest of your ingredients together too!
- Spread 1 tablespoon of the oil on the bottom of the baking dish.
- Then toss in the potatoes, olives, garlic, and all the rest of the spices.
- Drizzle over the last of the oil and mix it all up really well with your hands until all the potato pieces are well coated.
- Then just toss the baking dish in the oven and cook the potatoes for 40 minutes, giving it a quick stir with the spatula every 10 minutes so the garlic doesn't burn.
- At the 40 mark, evenly spread the cheese cubes around the dish and bake it for 5 more minutes until the potatoes are nice and soft.
- Take it out of the oven, given it a good stir, and season to taste. That's it! Enjoy.
* Make sure to spread the cheese all around the dish so it melts evenly and you don't get any big melty clumps.
* If you want it less cheesy (for a dinner party for example) just use parmesan. It's awesome.
* This is a great game-day or brunch side. It will take any dish up a notch.
If you’ve read this far, then you need to check out Braised Marsala Lamb + Goat Crostini and Lucky Valentine’s Day Scallops.
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