At first glance, a hash looks like you pulled half-used bits and bobs from your fridge and tossed them into a frying pan. But once you start cooking your hash, you start to realize there’s more to it than that.
You want your meat to brown, not steam. You want veggies with a bit of crunch, not wilted past recognition. And if decide to add starchy veggies like potato to your hash, you want them cooked through and through. This chicken sage hash is no different.
The trick to any well-cooked hash is timing. Work in batches and give each element of the hash the time it needs to do whatever you want it to do – whether that’s brown, soften, or build up a crunchy exterior.
Most hashes do well when paired with eggs. We’re fans of this recipe for freshies huevos rancheros.