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.”
(Original post date Aug. 15, 2017. Links and post updated Jan. 3, 2022)
During the summer my meal planning skills are lacking, it is the time of the year when the rules and daily routines are a little laid-back. With that being said IF I do a meal plan, it goes something like this, “This week we will have fish, chicken, steak, and shellfish… 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, cheeseburger, chicken wings, with grilled cheese and a hot dog answer… nope she screamed one word that won me over… 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 an apple bacon hash with a spice maple bass.
How to make Cherry Peach Potato Hash
- I started by cutting up the bacon in small slices and frying it in a cast-iron skillet.
- Dice up the potatoes, onion, and peppers. Then I quartered some Brussel sprouts.
- Remove the bacon, place it on a paper towel, and leave 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 the potatoes cook through.
How did it become cherries and peaches in my hash and not apples… 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 a 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 add the peppers, Brussel sprouts, 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.
More Side Dish Recipes
FAQ and Tips
Common Questions that get asked about the recipe, and tips to save you time and money.
- Does it matter the type of potatoes?
Absolutely NOT! Use whatever potatoes you have on hand, just know that they all cook at different rates, also, red and white potatoes break apart easier.
- If I make this with apples how many would you use?
When I make this with apples I use 1 medium honey crisp apple or 2 small honey crisp apples.
- Can I freeze the leftovers?
Yes, it freezes nicely. Keeps in the freezer for 4-6 months.
Recipe for Cherry Peach Potato Hash
Cherry Peach Potato Hash
- 1 Deep Skillet
- 8 strips thick-sliced applewood bacon chopped
- ¼ lb new potatoes halved then quartered
- 1 small yellow onion chopped
- 1 red pepper chopped
- ¼ lb cherries pitted and halved
- 1 peach pitted and diced
- ½ lb Brussels sprouts quartered
- 4 tbsp pure maple syrup
- ½ tbsp smoked paprika
- salt and pepper to taste
- Fry bacon in cast iron skillet over medium heat. Once the bacon is browned and crispy remove the bacon, place it on a paper towel and keep 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. 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.
- 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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