This quick potato hash couldn’t be simpler. Potatoes are boiled until tender, then quickly sauteed with scallions, celery and garlic until golden brown. Chopped hot pickled cherry peppers are added for a pop of color and bursting with vinegar-y heat.
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
Instructions
- Cut 1 1/2 pounds red-skinned potatoes into 3/4-inch chunks. Cook in simmering salted water until tender, 10 to 12 minutes; drain. Brown the potatoes in olive oil in a skillet over medium-high heat, 10 to 12 minutes; season with salt. Remove the potatoes; add 1 tablespoon olive oil, 3 chopped scallions and 2 chopped celery stalks to the pan. Cook until tender, 3 minutes. Add 3 minced garlic cloves, 1/4 cup chopped pickled hot cherry peppers and the potatoes; toss. Top with sliced scallions and celery leaves.