This winter has been a time to try men’s (and women’s) souls. At least in the northeast. We’ve been beset by snow, rain, sleet, you name it. So, a stick-to-the-ribs rendition is needed. And that is Potato Hash. Now, who among you, does not love potato hash? If you don’t, you are a godless advocate of Communism, fascism, Darth Vader, and all that is evil in the world. Potato hash is the elixir, the one thing that will make everything right.

This hash recipe is baked rather than cooked atop the stove. Reason is that baking concentrates the potatoes’ flavor and gives it a unique richness. A splash of lemon juice helps to moderate the favor. So, go at it, kiddies. The dish makes for a great lunch and an even better dinner.



2 pounds small potatoes, white or red, sliced in half
¼ cup olive oil
Salt and freshly ground black pepper to taste
1 tablespoons fresh chopped oregano or 1 teaspoon dried
4 large eggs
6 tablespoons butter
3 tablespoons lemon juice
4 scallions, thinly sliced


1. Preheat oven to 450 degrees F.
2. Rinse potatoes under running water, but no do peel. Bring a large pot, filled with water, to a boil over high heat. Once boiling, add potatoes and cook until tender, about 10 minutes. Strain potatoes and placed in a large baking pan (I prefer cast-iron—can also use a baking sheet if don’t have a large enough pan).
3. Toss potatoes with olive oil, salt, pepper, and oregano, and spread them out in a single layer. Place in oven and roast, flipping potatoes halfway through baking, until browned and crisp, about 12-15 minutes.
4. Meanwhile, to a medium pot filled with cold water, add eggs, place over high heat and bring to a full boil.  Cover pot, remove from heat and let sit 12 minutes. Drain, run eggs under cold water, peel and chop.
5. In a medium sauté pan, melt butter over medium heat, and cook gently until it turns brown and aromatic, about 5 minutes.  Monitor carefully to prevent it from blackening. Toss roasted potatoes with brown butter, lemon juice and  scallions. Scatter chopped eggs over potatoes and serve immediately either in baking pan or, if you want to be fancy about it, in a serving bowl.
Yield: 4 servings or more.