It is safe to say that we have found Tommy's obsession of the month:
First I wrote an article about duck fat fried shishito peppers, reminiscing about my time spent in Portland, Maine with my mom. And now here I am making red potato and shishito pepper hash - a recipe that I found in Bon Appetit and came from Dove's Luncheonette in my hometown of Chicago!
I would like to point out that I despise mayonnaise. I think it is quite disgusting - definitely not my go-to condiment. However, when it is properly paired with other flavors and spiced to perfection - you can give me as much mayonnaise as you would like. The flavors in this recipe are divine. The sweet spiciness from the Sriracha. The brightness from the lemon juice. The creaminess of the queso fresco.
Brunch. Appetizer. Dinner. This recipe is so versatile that it could be prepared for any occasion. Me? I am all about that brunch life, so next time I am going to fry up an egg or two and serve them atop this hash. Throw in a Bloody Mary and I'll marry you right then and there!
Red Potato and Shishito Pepper Hash
Recipe from Bon Appetit
1.5 lbs. small red potatoes, scrubbed
1 garlic clove, finely grated
1/2 cup mayonnaise
2 teaspoons Sriracha
1 teaspoon fresh lemon juice
1/3 cup vegetable oil
15 shishito peppers
1/4 cup crumbled queso fresco
2 scallions, thinly sliced
- Preheat oven to 400 degrees F.
- Place potatoes on a foil-lined rimmed baking sheet and roast, turning halfway through, until tender, 30-45 minutes. Let cool before cutting in half.
- Meanwhile, mix garlic, mayonnaise, Sriracha and lemon juice in a medium bowl to combine; season Sriracha mayonnaise with salt.
- Heat in a large skillet, preferably cast iron, over medium-high. Working in batches if needed to avoid overcrowding the pan, cook potatoes undisturbed, until deep golden brown and crisp, 6-8 minutes.
- Add shishito peppers, toss to combine, and cook until peppers are lightly blistered in spots, about 2 minutes.
- Using a slotted spoon, transfer potatoes and peppers to bowl with Sriracha mayonnaise and toss to coat; season generously with salt. Transfer potatoes to a platter and top with queso fresco and scallions.