Campfire Idaho® Red Potato Hash
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Part Tortilla Española, part Woodsman Hash, this recipe is reminiscent of lunches prepared by the camp staff in huge cast iron skillets over an open fire. After an invigorating hike in the cool mountain air, the aroma of potatoes and onions had us circling the fire, willing them to crisp, tender doneness.
- 5 medium sized red skin Idaho® potatoes, thinly sliced*
- 2 tablespoon butter, divided use
- 2 tablespoon olive oil, divided use
- 1 teaspoon sweet smoked paprika
- 8 oz. package crimini or Baby Bella mushrooms
- 2 ounces chopped pancetta or bacon (2 slices)
- 1 jalapeño (optional)
- 1 red cherry pepper (optional)
- 3 large eggs, lightly beaten
- 1 cup half and half
- *Note: It’s not necessary to peel red potatoes – the skin is tender and adds color to the dish. Potatoes, with the skin, are very low in saturated fat, cholesterol and sodium. They are also a good source of Vitamin B6 and Potassium, and a very good source of fiber.
- Preheat oven to 400 degrees F.
- Melt one tablespoon of butter with one tablespoon olive oil in cast iron skillet by placing in the oven. Using a mandolin slice the potatoes into ⅛ inch slices. Toss the potatoes with the butter/olive oil mixture to coat. Return to oven. Bake ten minutes, then stir the potatoes and bake for ten more minutes. Remove from oven.
- While the potatoes are baking, slice the onions using the mandolin, or a knife if you prefer. Heat one tablespoon olive oil and one tablespoon butter in a skillet over medium heat. Add onions and cook for two minutes until softened and translucent. Using a slotted spoon, remove from skillet and set aside.
- Add pancetta to skillet and cook for about 3 minutes until nicely browned. Remove pancetta to the dish with the onions. Add the mushrooms to the skillet, sprinkle with paprika and cook with the rendered fat until the mushrooms are browned and moisture from the mushrooms has cooked off. About 5 minutes. Stir in the jalapeño and red cherry pepper (if using) and cook another minute. The paprika becomes fragrant and gives the mushrooms an appealing color.
- Crack the eggs into a 2-cup glass measuring cup. Add half and half until the mixture measure equals 1- ½ cups.
- Add the onions and pancetta to the mushrooms and mix together so ingredients are evenly distributed. Pour the egg mixture over the potatoes. Add the mushroom and onion mixture, distribute evenly on top. Return to oven and bake for 15 minutes. Remove and check for doneness – if eggs are still runny, return to oven and cook until eggs are set.