As I realize that I haven’t blogged here in over a month, I can’t help but wish there were more hours in a day. There just isn’t enough time to do all the things I want! I wake up, go to work, and get home between 5 and 6. If I try to sleep by midnight, that gives me six hours to do… well, everything. It’s just not enough. I’d like four hours to study for the GRE, three to cook something awesome and clean up afterwards, two for practicing guitar, two for a workout and shower, and maybe another few to spend hanging out with my boyfriend.
With everything going on right now, it’s really nice to be a member of 37 Cooks. In the midst of mayhem, I can schedule a little time to do what I love: cook, photograph, and eat. Right now, we’re doing an olive oil challenge. It’s sponsored by Sciabica’s. We’re crazy for flavored oils in my household, so it was tough to decide on jalapeno (they also had lemon! garlic! basil!) – but I’m glad I did. If you try this recipe, you’ll see why.
The jalapeno oil was a perfect addition to hash browns – my favorite! I wouldn’t use it in the pan during the actual cooking process. Olive oil has a low smoke point to begin with, and this particular oil has a very delicate flavor because it is cold-pressed. But as a finishing drizzle on top of crispy potatoes, it cannot be beaten. I usually enjoy my hash browns with an equivalent volume of ketchup. But with a sunny-side up egg lending its yolk to the plate, no additional condiment was needed.
Triple-Pepper Hash Browns
2 tablespoons neutral cooking oil, such as canola
1 shallot, sliced
1 cup green bell pepper, chopped
3 cups shredded potato (fresh or frozen will work)
Fresh-ground black pepper
Salt to taste
Sciabica Jalapeno Olive Oil
Heat a well-seasoned cast-iron pan, or a large nonstick one, over medium-high heat. When hot, add the neutral oil and shallot. Let it cook without stirring for a couple of minutes, until just beginning to brown, and then add the chopped pepper. Stir everything together and sprinkle with salt and pepper. After the peppers are beginning to soften, add the shredded potato and stir everything together again.
Now, leave the mixture alone and let it cook for a few minutes. You’re looking for the bottom to achieve a crispy crust. When it’s starting to brown, sprinkle a little more canola oil on the top side and use a large spatula to flip it over in as few pieces as possible. Let the other side brown. Remove from the heat and sprinkle liberally with jalapeno olive oil.
I would recommend serving this with a sunny-side-up egg on top. It’s even better when the yolk breaks over everything!