Sometimes I feel like my body is literally craving cabs, and specifically potatoes. I’m sure I’m not the only one who’d addicted to cabs so I’m betting lots of you can relate to that feeling! When I came home last night and looked in my approaching-empty fridge and cabinets, I discovered that I didn’t have much to work with . . . except some potatoes and onions. Luckily that’s exactly what I felt like eating!
A quick search through my spice drawer reminded me that I still had some wonderful smoked spanish paprika in there and the result is what you see above. It was filling and delicious with its mix of sweet and spicy, with a bright tang from a bit of lime . . . I hope you’ll enjoy my Smoked Paprika Potato Hash, recipe below the jump!
When you start cooking the onions before everything else, you end up with a mildly sweet caramelized onion flavor in the final dish. Sometimes I don’t have the patience to let the onions get to that stage but when I do I’m always reminded of how worth it the wait is! Take my advice and wait it out, you’ll be glad you did.
If your onions still look like this:
It’s not ready yet.
But if they look like this:
Well, dig in!
Smoked Paprika Potato Hash
Serves two as a side dish
- 1 medium onion, sliced 1/4 inch thick along the grain
- 2 garlic cloves, minced
- 1 Yukon gold potato, cut into 1/2 inch cubes
- 1 tbsp Smoked Spanish Paprika
- Pinch of dried chipotle pepper (optional)
- Juice of 1 lime
Heat about 1 tbsp olive oil in a skilled over medium heat. When the oil is hot, add the onions and garlic. Stirring often, let the onions and garlic sweat for about 5 minutes until fragrant.
Add the potatoes and spices. Raise heat to medium-high and cover pan. Cook for about 20 minutes, stirring occasionally to redistribute potatoes so that they crisp up all-around. Add lime juice and then salt and pepper to taste. Cover again and continue cooking on medium-high heat until potatoes are done to your liking.
Proper meal idea: Serve with a poached egg on top for breakfast or as breakfast-for-dinner!