Gradually pour your slurry into the pot, stirring to incorporate. Cook, uncovered, for 5 to 10 minutes, stirring a few times, until the potatoes are tender, the onion is crisp-tender and the hash is nicely thickened and bubbling. Taste and season with salt and/or pepper, as needed. If you have warm biscuits, spoon the hash over each portion and serve.
Related Posts
New York cardinal wagers L.A. archbishop over World Series
The New York versus Los Angeles, Yankees against Dodgers, Judge versus Ohtani rivalry baked in a new element Friday. Hours…
It can’t be a protest in L.A. without street food. Meet the vendors
When Cinthia Soriao, Edgar Hernandez and Sesarin Hernandez set up their aguas frescas stand with an extra gallon of milk…
Recipe: Red Alert
Charred red pepper and fresh strawberries make a delicious drink with an extra hit of smokiness from ancho simple syrup.…