What follows is a healthy version that’s laden with rich umami flavour but with only 2 teaspoons of fat per serving sans the drizzle at the end.
Prior to baking, scrub the potatoes clean with a stiff vegetable brush under cold running water and remove any eyes and surface blemishes with a paring knife.
If you want to fast track this recipe, prick the potatoes all over with the tines of a fork and microwave on high setting until barely fork tender, about 8 minutes, then finish off in the oven to achieve a crisp skin, about 15 minutes more. The potato is fully baked when it reaches an internal temperature of 210°F (99 °C).
To make this offering a complete meal, top each serving with a fried egg, sunny side-up being the best option, the soft yolk creating more depth of flavour as it mixes into the hash.
While ketchup traditionally sides hash, there’s nothing wrong with kicking it up a notch adding mayo into the fray for a less Old School flavour combination.
For photography purposes only, sprinkle a little crispy fried chopped bacon over the top and pick it out before eating.
Yeah, right. ;-)
Baked Potato Hash (serves 4)
4 medium Russet potatoes, scrubbed
2 tablespoon vegetable oil
1 tablespoon butter
1 large red onion, peeled, halved through root end and thinly sliced into half-moons
1 clove garlic, minced
1 tablespoon Fridge Whisperer no-salt dried vegetable seasoning
1 teaspoon granulated sugar
Kosher salt and cracked black pepper
4 sunny side-up fried eggs (optional)
¼ cup mayonnaise mixed with 2 tablespoons ketchup
• Bake potatoes directly on centre rack of preheated 350°F oven until fork-tender, about 50 minutes.
• Meanwhile, in a large skillet over medium-low heat, add oil and melt butter, then add onion, garlic, vegetable seasoning and sugar and sauté until onion is golden brown, about 30 minutes, tossing occasionally. Remove skillet from heat and set aside until potatoes are ready.
• When potatoes are cool enough to handle, chop into large pieces, add to skillet with onion mixture and sauté over medium heat until hash is golden brown, tossing often.
• Season hash to taste with salt and pepper, divide into 4 shallow bowls, top each with a sunny side-up fried egg, if using, drizzle with mayonnaise mixture and serve.