Equipment
Ingredients
Artisan BBQ Glaze
- 16 g unsalted butter, chilled
- 115 g yellow onion, brunoise
- 4 g garlic, microplaned
- 135 ml ketchup
- 42 g dark brown sugar
- 52 ml apple cider vinegar
- 18 g spicy brown mustard
- 18 ml worcestershire sauce
- 2 g sea salt, fine
- 1 g black pepper, freshly cracked
The Crispy Foundation
- 2000 ml peanut oil, for deep frying
- 550 g russet potatoes, peeled and julienned
- kosher salt, to taste
The Hash Finish
- 18 ml extra virgin olive oil
- 16 g unsalted butter
- 125 g porkette, 1cm dice
- 20 g scallions, thinly sliced on bias
- 8 g cilantro, rough chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 717 kcal
- Protein
- 20 g
- Carbohydrates
- 100 g
- Fat
- 28 g
- Fiber
- 5 g
- Sugar
- 41 g
- Sodium
- 2468 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 74 mg
- Potassium
- 1643 mg
- Calcium
- 102 mg
- Iron
- 4.4 mg
- Magnesium
- 101 mg
- Phosphorus
- 366 mg
- Zinc
- 2.1 mg
- Vitamin A
- 250 mcg
- Vitamin C
- 28 mg
- Vitamin E
- 1.9 mg
- Vitamin K
- 33 mcg
- Vitamin B6
- 1.3 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.49 mg
- Riboflavin
- 0.23 mg
- Niacin
- 5.8 mg
- Folate
- 60 mcg
- Water
- 354 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Sweat the brunoise onion and microplaned garlic in 16g butter over low heat (approx 110°C/230°F) until translucent and aromatic, roughly 6 minutes.
Incorporate the ketchup, brown sugar, cider vinegar, mustard, and Worcestershire. Simmer gently for 20-25 minutes until the mixture reduces to a thick, glossy nappe consistency. Season and set aside to cool slightly.
Rinse julienned potatoes in multiple changes of ice-cold water until the water remains crystal clear, removing all surface starch. Pat extremely dry with lint-free towels.
Heat peanut oil to 160°C (320°F). Blanch the potatoes in small batches for 90 seconds. They should be tender but pale. Drain on a wire rack.
Increase oil temperature to 190°C (375°F). Fry the blanched potatoes a second time until they achieve a deep golden hue and a rigid, crispy shell. Drain immediately on paper towels and season with kosher salt while hot.
In a large skillet, heat olive oil and remaining butter over medium-high heat. Sear the diced porkette until the edges are caramelized and crispy, approximately 4 minutes.
Add the fried potatoes, scallions, and 60ml of the prepared BBQ glaze to the skillet. Toss vigorously over high heat to emulsify the sauce and coat every surface. Fold in cilantro and serve immediately.
Chef's Notes
- The secret to restaurant-quality hash is the 'Double Fry' method. The first fry cooks the starch, the second creates the glass-like crunch.
- Always season fried items the second they leave the oil; the residual surface heat helps the salt crystals adhere.
Storage
Refrigerator: 3 days — Store sauce and hash components separately to maintain potato texture.
Reheating: Reheat hash in a dry skillet over medium-high heat to regain crispness; do not microwave.
Troubleshooting
Limp or soggy potatoes
Cause: Oil temperature dropped too low during frying or potatoes were not dried sufficiently.
Fix: Refry at 200°C for 30 seconds, though texture may become overly hard.
Prevention: Fry in smaller batches and use a thermometer to verify recovery temperature between batches.
Sauce is too thin and pools at the bottom
Cause: Under-reduction of the glaze.
Fix: Remove solids and reduce the sauce further in a separate pan, then re-combine.
Prevention: Ensure the sauce reaches a syrupy state before adding to the skillet.
Cultural Context
This dish is a modern 'elevated' take on the American breakfast hash, utilizing French technique (double-frying and sauce reduction) to transform humble ingredients into a dinner-worthy protein bowl.
