Potato Hash

I think I finally have a theme for a cookbook: 1-Skillet Dinners.  At least once a week I make something that falls into this category:  Stuffed Quesadillas, Fried Rice, Frittata, Sautéed Chickpeas, Scrambled Eggs.    Here is another one to add to the list:  Potato Hash.  Like the others on this list, it's a vehicle to use up miscellaneous veggies in the fridge, maybe left-over meat, and quick to put together.  To make a cookbook, I would just have to do ten versions of each of these...  The Meat-lovers, The Vegetarian, The Superfood version (i.e.salmon, kale and quinoa), then the seasonal versions, Winter, Spring, Summer, Fall.  Then maybe fill it out with a gluten-free vegan challenge...

Of course, it seems silly to actually follow a set recipe for this type of a meal, as one of the things that makes these quick to make is not having a "real" recipe, where you would measure and have to have specific ingredients.  Would love some feedback on this... Do you like to make it up with some basic guidelines, or a "real" recipe?

Potato hash has always been one of my favorites, but it didn't often make into the rotation, since you traditionally start with cooked potatoes (whole boiled potatoes), which I rarely happen to have in my refrigerator at 6pm when I want to make dinner.   But then I stumbled across a shortcut in the Serious Eat Blog that really works:  par-cook cubes of potatoes in the microwave.  You just cube the potatoes, put them on a dinner plate, cook for a few minutes, then into the skillet.  You can use any kind of potatoes. Russets are usually, recommended, but have been happy with red, gold, and even sweet potatoes.  I even mix potatoes if I have a bunch of small ones.

So, like the other dishes in this series, I am just giving some guidelines, not a "real" recipe.  Feel free to improvise and adjust to your taste, and what you happen to have around!

As to quantity, look at the amounts of each component to decide how much you want to eat.  Double if cooking for two, adjusting plus or minus for how much they eat compared to you. I don't ever make this for more than two, since my skillet isn't big enough (I like to use a non-stick skillet, and the biggest one I have is 11 inches").  It does look like a big pile when you start, but it shrinks some when it cooks.   I like this best with broccoli or greens like swiss chard or kale, but use what you like.  I do always use some onion (or a shallot, or green onions), and most always red bell pepper.  Meat is optional.

And last, I like to top this with something. Usually it's a fried egg (done in the same skillet, it just takes a couple of minutes after the hash is done), but sometimes shredded cheese, and/or a half an avocado.  Chopped herbs will make it seem fancy.  And ketchup is a traditional topping, although honestly I don't even have any in the house.

So, here is a start, improvise to your taste!

Potato Hash

One serving, double for two

Any kind of oil, or bacon grease (about a tablespoon)
Enough potatoes (about 1 medium-large russet or equivalent amount of any kind of potatoes)
   If you have boiled potatoes, skip the microwave step…
Salt
Pepper
¼ of a an onion, diced
Red pepper flakes

Veggies:
¼ of a bell pepper (any color, but I like red best)
A good handful or two of a green vegetable or 2:  Broccoli (small florets), or any kind of greens (kale, swiss chard, spinach), or diced zucchini.  Leftover roasted or steamed veggies are OK.
Other options: mushrooms, sun-dried tomatoes

Optional:  Bacon, ham, or leftover chicken, any kind of leftover grilled or roasted meat.

Toppings:  Egg, and/or shredded cheese, avocado, chopped herbs, sour cream, ketchup

Dice potatoes, place in a single layer on a plate, then microwave for 2-3 minutes per serving.  They don’t need to be cooked through, but good and hot and have lost the raw crunch. Taste a cube to check.  Careful – the plate can get hot.

If using bacon, slice the bacon into half-inch pieces, then put into a 10 – 11” nonstick or cast iron skillet. Add a little water (a couple of tablespoons or so, this will keep it from spattering), and turn on medium-high heat.  Cook until the bacon is crisp.  Remove bacon and leave the grease.  If not using bacon, heat a tablespoon or so of your favorite oil (enough to nicely coat the bottom of the pan) over medium-high heat.

Add the potatoes to the hot skillet, sprinkle with a good shake salt, and a big grind of pepper.   Shake, then let brown.  If you are using mushrooms, add them now.  Once one side of the potato cubes are brown (this takes a five minutes or so), toss, then add the red pepper flakes, onions, bell peppers, and any longer cooking greens (like raw broccoli or zucchini).  Just leave them on top to start cooking as the potatoes continue to brown.  Toss again, now cooking/browning everything in earnest.  Add study greens like kale at this point.  When it’s almost done add any meat, sun dried tomatoes, or leftover veggies (just want to heat through, not really cook), and tender greens, like baby spinach.  Add more salt and pepper to taste.   Remove to serving plate(s) or a dinner bowl(s).   If using an egg to top, add a bit more oil (or butter) to the pan, and quickly fry the egg.

Add the egg to the top, along with other optional toppings – bacon, cheese, avocado, herbs, etc.

Stuffed Quesadilla

One of the current fads is #cook90...  basically it's a program to cook 90 meals in a month (breakfast, lunch, dinner), combined with a relentless stream of pictures posted on social media tagged #cook90.  Most people choose to do it in a month with 31 days, so there are a few passes.  I kind of snicker at this, because I guess that I typically "cook" over 80 meals a month.  The idea is mostly centered on not eating out, and the rules are pretty loose on what constitutes cooking (assembling a group of things counts, like yogurt, fruit and granola).

So while I snicker, there is a real challenge in finding a good combination of interesting, tasty, good-for-you food on the table day after day, and minimizing how  much time you spend in the kitchen cooking and cleaning. Because even if you enjoy cooking, there are days you just don't have the time or enthusiasm to do it.  For those days, you need to have a few go-to's that are quick and tasty. Leftovers can fit that bill, but that gets old.  And a lot of times, I have bits of things, not enough to make a full meal. And sometimes you need to be able to put something together from pantry staples. Quesadillas fit either of these scenarios.

And when you stuff quesos with more than just cheese it makes a hearty healthy-ish meal.

I typically start with some kind of extra protein -- most often, black beans (from a can - drained and rinsed) but sometimes leftover meat, then add some vegetable (pretty much any leftover cooked vegetable, roasted anything is especially good), or maybe raw green onions or red bell peppers (thinly sliced). Sun dried tomatoes add a nice pop.  I usually use sharp cheddar cheese, but sometimes use a mix of small bits of cheese that need to be used up, or will add some goat cheese.  And I like a little spice -- usually just some red pepper flakes, but roasted chilis are traditional (for good reason), or diced raw jalapenos.  I tend to avoid canned green chilis as they just seem too wet.

These go together quick, so it's best to get everything assembled before you start cooking. You can use any size tortilla, just accommodate the volume of toppings to tortilla size. I have never tried the "alternative" tortillas (like the colored wraps, or low fat, or whole wheat..), so I don't know how they work. For a large tortilla, I use a "big handful" of cheese (about 2 ounces), a small handful of meat or beans, and a handful of veggies.

I put a little oil (any kind) in a skillet large enough to accommodate the flat tortilla and turn the heat on medium high.  You want just a very thin layer of oil.

When the skillet is warm (don't need to wait until its hot), put in the tortilla and quickly turn with your hand to evenly spread the oil.  Then start building:  spread the cheese over the entire tortilla.  Add the meat or beans on one size.  Add the veggies to the other side.  Add any other add-ins, like sun-dried tomatoes or chili's to which ever side is less full.  Add goat cheese (or even something like a bit of blue cheese) if that is what you want.  Wait for the cheddar cheese to melt.   Here are a couple of examples of what the assembled queso's look like:

Black bean, goat cheese, sun dried tom, green onion 

        Lamb, roasted veggies, sun dried tomatoes

When the cheese is melted, check underneath to see if the tortilla is browning.  When it looks like this, fold in half.

It's usually best to fold the veggie side onto the bean or meat side.  Press the folded queso with your spatula, and brown a bit more on each side.   When nicely golden brown, remove to a cutting board and slice into wedges.  Serve with garnish of choice -- avocado, salsa, a sprinkle of herbs, or maybe a salad.    If you go on to make a second queso, note that it will cook much faster -- be ready to turn down the heat.   I usually add a tiny bit more oil, and don't twirl the tortilla in the pan (or be really quick, as it's really hot fast).  

 Enjoy! 

Dinner for one: Chickpeas and Vegetable

This is a recipe I'm not sure that everyone will like.  But the beauty of cooking for one is that you are the only one that needs to like it.

This is also a recipe that can be customized to your taste, and what you happen to have on hand.  I am showing this with zucchini, but it works equally well with broccoli or kale.  I'm guessing it would be great with eggplant (especially the long Japanese kind). I have used curry powder for seasoning, and I have used my southwest rub (equal parts chile powder, cumin, and coriander).  I'm guessing it would work with that jar of spice mix you got for Christmas that smells great but you are sure how to use.   Or skip the spice and use some fresh herbs and maybe some olives, like this version from Chocolate and Zucchini, which was my inspiration.  But I have to tell you, my favorite part is the cashews...  I keep a bag in the refrigerator special for this.

And don't worry much about measuring.  Put in about how much of each ingredient that you would like to eat.  Remember the vegetables will shrink, so put in plenty.  Taste as you go when you add spices and lemon juice.    If you want to gild the lily,  add some avocado or some fresh herbs on top.

Sautéed Chickpeas and Vegetable

Serves 1

Olive oil (enough to nicely coat the pan)
½ a small onion, chopped
A good size serving of zucchini, broccoli, kale, or other vegetable (about 2-3 cup) chopped
½ can chickpeas (aka garbanzo beans).  Rinse and drain.
A handful of raw cashews (maybe a ¼ cup or so)
Salt  (skip if your seasoning mix has salt in it)

Optional:
Spice – curry powder, chili rub, etc.  to taste  (for my curry powder, I use about a teaspoon)
Herbs -- cilantro, parsley, basil

Lemon or lime juice

In a 10 or 11 inch pan, heat the olive oil over medium high heat.  Add the onion, vegetables, chickpeas, and cashews. Add a bit of salt.  Cook, stirring frequently.  When the vegetables are starting to cook, add the spice and stir to mix.  Taste a chickpea to see if there is enough spice and salt.  Continue to cook until the vegetable is just done.   Add a good squeeze of lemon or lime juice.

Enjoy!

Cooking for One: Fried Rice

December is finally here, and I'm telling myself that I can stop being Grinch-y about Christmas decorations and the like.  I love the awe and wonder of Christmas ... for about 2 weeks.  Yes, do a little shopping and planning, but my tree is not going up for another week!

Until then, life as normal.  Which often means dinner for one. I like to have proper meals, even when I'm alone. I don't really mind cooking for myself, I think it has helped me develop as a cook, to learn more about tasting and adjusting flavors. But there are limits on just how much time I'm willing to spend cooking for just me, especially the cleaning up part.  There are a disconcerting number of these meals that I cook in a 10" or 11" non-stick skillet:

• Scramble (leftover potatoes, onions, something green, meat or bacon and/or an egg on top)
• Spiced Chickpea and vegetables (I'll post this one soon)
• Fried Rice
• Scrambled eggs with veggies
• Mini-frittata (well, this uses a 6" non-stick skillet.  Just like this, but just 2-3 eggs)

To make this happen, its very helpful to have leftovers.  Things like boiled potatoes, leftover chicken (or turkey) or sausage, plain rice, or pasta whatever.  The leftovers, combined with some fresh vegetables, allow me to make something completely different from night to night that's healthy and filling and tasty. When I don't have leftovers, beans or eggs or a sausage from the freezer often find their way into dinner for one.

I can tell you that I don't really have recipes for these skillet dinners  I'm going to show you what I do, and write something that looks like a recipe, but don't worry about following too closely. And I'm not worried that my tree is not up yet.

Fried Rice

Get everything out:  leftover rice (enough for one person), leftover meat (optional.. sometimes I'll use cashews or almonds if I don't have meat), aromatics like garlic, ginger, hot peppers (or can use red pepper flakes.. or not if you don't want spicy), onions, and an assortment of veggies so that you have a couple of cups or so when they are chopped.  I have zucchini, carrot, red pepper, and some leftover green beans for this batch.  Other things I like include mushrooms, broccoli, cabbage, kale, asparagus... pretty much what ever needs to be used up.  Plus an egg, some oil, and some soy sauce.

Start chopping.  Finely mince the aromatics, chop everything else. 

Get out a 10 or 11 inch non-stick pan, and heat some oil (a tablespoon or so, enough to coat the bottom) over medium high heat.  Add the aromatics, veggies, and rice.  Also throw in nuts if you are using. Let cook.  Stir occasionally.  You want things to brown a little. 

When the veggies are almost done, stir in the meat.  Then push everything to the side, and put a little more oil in the middle (by the way, I think I actually used chicken fat (schmaltz) here because I happened to have some left from roasting a chicken, but anything works).  

Drop the egg on the oil. 

Then quickly stir to scramble and cook.

When the egg is mostly cooked, mix everything together, and drizzle with soy sauce (I'm guessing a teaspoon or two).  Taste, you can always add more soy sauce if needed.

If you want to make this for 2, use a 12" skillet.  Although I'm guessing that this might make 2 servings for some people (those who don't swim for example).  

Fried Rice

Makes one big serving.

Oil or fat of choice (vegetable, olive, chicken fat, etc.)

1 clove garlic, minced

½ teaspoon ginger, minced

1 hot pepper, minced or ¼ teaspoon red pepper flakes (to taste)

½ small onion, chopped

2 cups (or so) of assorted chopped vegetables, such as green beans, broccoli, asparagus, carrots, celery, mushrooms, bell peppers, summer squash, etc.

1 cup (or so) of cooked rice (brown or white)

1 egg

1-2 teaspoons soy sauce (to taste)

Heat oil in 10 or 11 inch non-stick skillet over medium high heat. Add the aromatics, veggies, and rice.  Also throw in nuts if you are using. Let cook.  Stir occasionally -- things should brown a little.  If things are sticking, turn down the heat and add a little water. When the veggies are almost done, stir in the meat.  Then push everything to the side making a well in the middle. Put a little more oil in the middle then put the egg on the oil. Then quickly stir the egg to scramble and cook. When the egg is mostly cooked, mix everything together, and drizzle with a teaspoon of soy sauce. Taste, add more soy sauce if needed.