HEARTY POTATO HASH
With Renegade Smoky Soppressata
2 Tablespoons Olive Oil
2 Cloves Garlic, Minced
1 Medium Yellow Onion, Diced
¾ Pound (2 Medium) Yukon Gold Potatoes, Well-Scrubbed and Diced
½ Pound (1 Medium) Sweet Potato, Peeled and Diced
1 (7.5-Ounce) Package Renegade Smoky Salami Soppressata, Diced
2 Teaspoons Reduced-Sodium Soy Sauce
½ Teaspoon Dried Thyme
½ Teaspoon Dried Oregano
½ Teaspoon Dried Basil
½ Teaspoon Salt
½ Teaspoon Ground Black Pepper
1 Tablespoon Fresh Cilantro or Parsley, Minced (Optional)
1) Place the oil in a medium skillet over medium heat. Once hot, add the garlic and onion, and sauté until softened and aromatic, but not yet browned; about 4 minutes.
2) Add the potatoes in an even layer and let cook, undisturbed, for 5 minutes. Flip and let cook for another 5 minutes. Add the salami and repeat this pattern until the potatoes are golden brown all over and the salami is crisp; about 18 – 20 minutes in all.
3) Incorporate the soy sauce, thyme, oregano, basil, salt, and pepper, stirring thoroughly to combine. Cook for just 2 – 3 minutes longer to infuse the flavors of the herbs throughout.
4) Serve immediately, garnished with cilantro or parsley, if desired.
Makes 4 Servings
For a wintery twist, try swapping out some of the potatoes for peeled and diced parsnips, butternut squash, and/or celeriac.