The Gastronomist Manifesto

Chefs of the World Unite!

My (Famous) Spicy Coconut Hash

I used to make this all the time for people I’ve lived with. At least once a week. It was rather popular, not to mention cheap for us college students.

For a single serving breakfast for myself I am taking:

1/2 russet potato, diced (I hate using half because they store poorly, but so it goes)
1/2 white onion, diced
1/2 green pepper, diced
1 Roma tomato, diced
1 jalapeno, diced
1/4 cup of black beans (not pictured, but when I make this for more people it’s worth adding for color, taste and good health)
cumin, mustard and fenugreek seeds
half a handful of shredded coconut
1 tbsp lemon juice

1. Dice your vegetables.

2. On a medium heat add oil in a thin layer to a wide frying pan. When hot add your onions and your spices. I recommend whole seeds if you have them–cumin is almost essential; mustard, coriander, fenugreek also add a nice “pop,” but you can substitute powder or even just curry powder. Either way, add them right away so they have time to open up and develop. Give it about 2-3 minutes.

3. Add the potato and jalapeno (if using.) I would lower the heat. My electric stove has a 1-10 heat level and I cooked this on level 3. You have two basic choices with hash, low and slow or hot and with lots of oil. I prefer the first. Takes a long time, but doesn’t come out slippery. Stir frequently to prevent the potatoes from sticking.

4. Cooking time is going to vary by the size of your dice on the potato. After about 15 minutes I start testing pieces. When you are satisfied, crank the heat up to medium high and add the coconut, green pepper, lemon, tomato and black beans. Here, it’s like wok cooking, you want to bring those flavors out fast, but keep stirring or you’ll have potato crust on your pan. Just a couple minutes is all.

5. Season with salt and pepper. The red drizzle in my picture is sriracha sauce. If you like heat it adds a nice brightness too.

It’s been years and years since I made this but it is just as amazing as I remember. Sort of like hash browns you’d expect in the Caribbean. Now I remember why people were always begging me to make this.

Also, this is a totally original dish. I’m afraid that if I Google it I’ll find other people have done the same; but, this is one of my prouder inventions.

Also, also, I need to get a camera that is able to focus on an inanimate object  in plain daylight. All my pictures look like crap here.

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