Potato Hash: Salt & Vinegar
Team potato forever.
Use yellow or red potatoes as you don’t have to peel them. If you only have russet, that’s fine, I just recommend peeling that kind.
Chop them in uniform cubes, soak in a bowl with water for 30+ minutes, up to 24 hours. (hello, night before brunch prep.)
Strain and set on paper towels to soak up excess water.
Chop one white onion, and a bunch of green onions. (Optional)
Use cast iron or heavy bottom skillet, heat to medium-hot and add oil.
Once hot, add potatoes, and a few knobs of butter as they cook. 5-8 minutes.
Add white onion, another knob of butter, toss until onions are soft. 5 minutes.
Deglaze pan with white vinegar (or your favorite vinegar) approx 1/2 cup and cover for about 10 minutes, stirring occasionally.
Remove lid, add another knob of butter and green onion. Salt and pepper to taste.
Cook until potatoes are fork tender and dish up.
Enjoy with eggs and bacon or your favorite protein for a switch up side dish.