THE ULTIMATE SIDE: CRISPY LOADED POTATO HASH
Time and time again, I hear comments from women telling me that their husbands or kids are the "meat and potatoes" type. Well, so is my husband, but it doesn't stop me from putting new and tasty twists on the good old potato when it comes to dinnertime in our household. I created this quick-n-easy recipe about a month ago once the weather was conducive to all sorts of outdoor grilling. My "Crispy Loaded Potato Hash" can be made in under 15 minutes, complements any main protein, and will leave your family licking their plates! Chock full of bold flavors and veggies, this dish is in a league of its own. The potatoes come out crispy and savory and, I dare say, you won't even need to put ketchup on the table for them. I've even made these potatoes with eggs on Sunday morning. Your family will think you slaved away in the kitchen for hours on them, or that you went to cooking school! Either way, that's a win for the busy working women and moms out there. I hope you enjoy this ultimate side tonight (or tomorrow morning)!
1 bag of shredded frozen potatoes (I prefer Ore Ida)
3 tbsps of canola oil
3 tsps of Philadelphia Italian Cheese and Herb Cooking Cream
3/4 cup shredded carrots (buy them pre-packaged)
1/2 cup freshly chopped parsley or Italian parsley
1/4 cup grated Parmesan cheese (buy this pre-packaged)
Salt and Pepper to taste
- Thaw the shredded potatoes on your counter for a few minutes to loosen them up. Striking the bag gently with the ball of your hand can also achieve this.
- In a large skillet, warm the canola oil on medium high temperature for about two minutes. Lightly salt and pepper the oil.
- Add the potatoes in an even layer over the sizzling oil in the skillet. Lightly stir to coat the potatoes.
- Add the carrots.
- Add the Philadelphia Italian Cheese and Herb Cooking Cream in 3 separate corners of the skillet. Lightly toss the melting cream into the potatoes and carrots.
- Continue cooking the mixture in an even layer on medium to medium high heat until the potatoes start to brown and crisp up. Occasionally flip the potatoes over with a spatula.
- Stir in the freshly chopped parsley and again continue to brown the mixture, flipping occasionally with a spatula.
- Stir in the Parmesan cheese, lightly stir and remove from heat.
This dish should be made right before you are ready to serve it to keep the potatoes crisp and piping hot. I also prefer serving the potatoes in a nice white, shallow rimmed bowl. The colors of the dish play off nicely against the white of the bowl, and this serving vessel keeps the dish from getting mushy. Enjoy!