So, for the very basic hash, I typically use:

1 russet potato OR a couple of handfuls of the small potatoes that come in the one pound bag to equal a russet. Make sure to clean your potato. No need for the extra helping of dirt. Peeling it is optional, but I typically don’t. 

Part of an onion OR one shallot. A shallot is a more subtle onion that doesn’t have that sharp taste, and definitely won’t make you cry when you cut into it! 

Peppers. Depending on what you want in there, I at least start with a green bell. You can add as many as you want after. I throw in part of a green and part of a red for color. 

Butter! They say to use olive oil to be healthier, but let’s face it: butter-fried potatoes are the BEST. Vegan friends can use a hot-temperature oil like canola.

Mushrooms. You can get them pre-sliced, or you can get button ones to slice yourself. Either way, use the stems! They’re edible!

Some kind of meat. This is optional, especially for the vegan/vegetarian friends, but I love a meat in with my hash. You can use leftover steak from the night before, ham steak, bacon, pancetta (which is an italian-style cured bacon/ham. It may be more expensive, and if you can’t tolerate a lot of salt like me, give it an extra rinse in your strainer before adding), etc.

Note here that if I say just butter, you can assume I’m saying butter/oil. :)

So! Here is how I make my hash to make sure it’s cooked all the way! Crunchy potatoes that are underdone are... well, you won’t make the same mistake twice. It has a distinctive crunch. I’ve heard that people used to eat potatoes raw once, but a: I don’t know if that’s actually true, and b: I was very young when I heard this. But anyway! Melt your butter (if you’re making it for two, use 1 Tbsp, use 2 for four people, etc) over med-high heat (my stove is electric, so if you have numbers, I use between 6 and 7. Get that pan nice and hot!). While the butter melts, chunk up your potato(es) to bite sized pieces or smaller if you want, then add to the pan when you start hearing a nice sizzle from the butter/oil. Give the potatoes a nice stir to coat with the butter, then let it be for a minute or two while you slice and dice the onion. If you plan to use pancetta, add it with your potatoes. It needs time to render. If not, then just wait with your meat until the end. Add your onions, then give that pan a stir. Then slice and dice some peppers, then add to your pan. By this time, you should be a: smelling wonderful things from your pan, and b: start to see a nice light brown from your potatoes! Toss in those mushrooms next, then let it sit for a few minutes, stirring occasionally. Let them turn a nice brown, then add your meat that isn’t pancetta or bacon. Give it a nice warm up, and get some fry marks on there if you really want to. 

Ta da! You can serve it with a nice egg on top (I fry mine over easy to let the yolk run in there), put some cheese on if you like, crank some pepper, and make some toast!

That was the basic hash! Below are a couple of nice variants! Also, don’t be afraid to experiment with different spices. I give you some tools to help you, but I also encourage experimentation! That definitely doesn’t mean put dried basil on your tongue and see what it tastes like, or trying a teaspoon of vanilla (spoiler alert: vanilla extract is gross). But use this and then try new things/ spice combinations.

Mexican hash:

Add a poblano pepper to your pepper mix, use chorizo, tomatoes, add some chili powder, garlic powder, cumin, and then (if you really want to get fancy!) some pinto, black, or light red kidney beans! Top it off with some hot sauce, salsa, sour cream, and cilantro (but only if you like it!). If you don’t have those specific spices, taco seasoning will work as well. I personally don’t use the pre-made stuff cause it has so much salt in it. If you use chorizo, add it right away with your potatoes, and use a half amount of butter. Chorizo will release an oil when you cook it down, so it will mingle with the butter nicely and you won’t end up with a greasy mess. (hint: use your toast to help mop up that lovely oil on your plate! ;) )

Mediterranean hash:

Add some greens in there! I like using spinach to get juuuuust to the part where its wilting, but kale works here too. Use garbanzo beans (chickpeas), olives, maybe some dill or za’atar seasoning (you can find this blend in the spice aisle of your grocery store. It’s a blend of sumac, oregano, thyme, and sometimes marjoram. If you can, give it a whiff at the store. It’s a very lovely smell.) Tomatoes would go well in here too. Top with feta cheese!

If you make something else and love it, share it with me! I’d love to hear about what you came up with! Also thank you very much for letting me share these with you. Happy brunching!