We have all heard that in life there are times you just have to go with the flow and stop fighting what the universe has planned for you. This thought is also true in the kitchen. Sometimes what you have planned just can’t happen, the reason being your ingredients have gone bad, you didn’t have the spices you thought you had, or somehow the ingredients you just bought grow legs and walked away (aka your kids or husband ate them), whatever the reason you already started cooking so why not go with it and get creative. That is where the story begins for this recipe, “Cherry Peach Potato Hash.”
During the summer my meal planning skills are lacking, it is the time of the year where the rules and daily routines are a little laid-back. With that being said I do meal plan, it goes something like this, “This week we will have fish, chicken, steak, and shell fish… side dishes… hmmm I will just buy everything and figure it out as we go.” Yep… that’s it, folks.
One day I really wanted sea bass for dinner and I asked Jane what she was in the mood for. I was expecting her usual pizza, cheese burger, chicken wings, with a grilled cheese and a hot dog answer… nope she screamed one word that won over her mother… BACON!!!!!
So now I am making sea bass and bacon. I think I stood and stared at the inside of my fridge for a good 15 minutes until the light went out, thinking what the hell am I going to do with sea bass and bacon. Then I closed the fridge, I couldn’t see anything in there anyway, and it occurred to me I could do a simple apple bacon hash with a spice maple bass. I can add my Brussels sprouts and peppers to the hash to complete the meal.
I started by cutting up the bacon in small slices and fry it in a cast iron skillet. Dice up the potatoes, diced onion, peppers, and quartering some Brussel sprouts. Removed the bacon, place it on a paper towel and left the drippings in the pan. Placed the potatoes and the onion in the cast iron with the bacon drippings, allow them to brown and start to cook, this part takes the longest. Typically after they start to brown I add 1/4 cup of veggie stock to get some steam action to help them cook through. At this time I went to grab my apples…. where are the apples I bought… I found one it was mealy, trash. Okay, I already started cooking… now what?!?
I rummaged through my fridge, frustrated, and slightly panicked. Cherries in hash? Peach in Hash? Well, okay, I am going to use both. Go big or go home…. Right?!?!?
Pitted and cut the cherries in half and pitted and dice the peach. If you do not like the skin on the peach, peel it off before pitting and dicing, I like the skin on I feel it helps hold the peach chunks together, as well as, gives them more texture.
To finish off this Cherry Peach Potato Hash add the veggies and the fruit along with some pure maple syrup, smoked paprika, salt, and pepper. Allow everything to cook until potatoes are slightly browned and tender and the fruit and veggies are warmed through. Toss in the bacon and serve.
Somethings plans don’t work out and you just have to go with the flow and use what you got. Sometimes you end up with a mess other times you end up with an amazing, flavorful, sweet, tangy, savory, satisfying dish like Cherry Peach Potato Hash. And always remember mistakes are only mistakes if you let them be.
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Somethings plans don't work out and you just have to go with the flow and use what you got. Sometimes you end up with a mess other times you end up with an amazing, flavorful, sweet, tangy, savory, satisfying dish like Cherry Peach Potato Hash. And always remember mistakes are only mistakes if you let them be.
- 8 strips thick sliced apple wood bacon chopped
- 1/4 lb new potatoes halved then quartered
- 1 small yellow onion chopped
- 1 red pepper chopped
- 1/4 lb cherries pitted and halved
- 1 peach pitted and diced
- 1/2 lb Brussels sprouts quartered
- 4 tbsp pure maple syrup
- 1/2 tbsp smoked paprika
- salt and pepper to taste
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Fry bacon in cast iron skillet over medium heat. Once bacon is browned and crispy Removed the bacon, place it on a paper towel and left the drippings in the pan.
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Placed the potatoes and the onion in the cast iron with the bacon drippings, allow them to brown and start to cook. Once they start to brown I add 1/4 cup of veggie stock to help them cook through. Allow potatoes to cook for 15-20 minutes, until tender.
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Add red pepper, Brussel sprouts, cherries, and peach, along with the maple syrup, smoked paprika, salt, and pepper. Combine and cook until the fruit and veggies are warmed through. Toss in the bacon and serve and enjoy.
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Careful it will be hot!
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