Food chat: Achieve a crispy bottomed hash with a hot skillet and plenty of fat
The Washington Post
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Root vegetable hash.Photo by Scott Suchman for The Washington Post.
The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat.
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Q: Hash has become our new favorite way to use leftovers. How do I get a nice crispy bottom? The first time I burned the bottom. The second two times, nothing. I m using my cast iron skillet on my electric cooktop.
A: It sounds like you re on the right track. I would start with using a pretty high heat on the skillet, at least medium-high. Let it preheat, that can take a little extra time in a cast iron because it s not a great conductor. Add the potatoes and let them hang out without moving so they can start forming a crust. Then stir to brown more sides, but not too often. You could even try a very, very light dusting of starch (flour, cornstarch or potato starc