This is my first post for the Kulinarya Cooking Club, a collection of Filipino food bloggers that celebrates Filipino cuisine every month. This month’s theme was the “Colors of the Philippine Flag,” which doesn’t sound hard until you consider that there isn’t a lot of blue food from which to choose. The rules did allow for garnishes or dishes to be used to represent the color blue, but I wanted it to be a main component of the dish.
My original idea was to do tocino chilaquiles, but I thought that was a little too easy since I would’ve simply bought a bag of blue tortilla chips. The hash idea evolved naturally from there, and blue potatoes was a natural choice. I wanted to tocino to represent the color red, and I used Jun Belen’s tocino recipe. I’ve been experimenting with tocino recipes for awhile, but I wanted to try Jun’s recipe because I like its simplicity and his use of red beet powder as a coloring agent. I added red bell pepper at the end for a more “pure” red color, since the tocino’s redness would diminish a bit when cooking. To round out the colors, I used a sunny egg for the yellow and white, which also fairly accurately represents the sun on Philippine flag.
For the technique, I pretty much followed the steps for the corned beef hash at Simply Recipes. It’s really straightforward and easily adaptable. Thanks, Elise!
I think I should’ve maybe used some yukon gold or other light-colored potato to maybe help the blue potatoes stand out more, but in the end, it was delicious and that’s all that really matters. :)
Tocino and Blue Potato Hash
(adapted from Simply Recipes.)
1 lb. cooked tocino, finely chopped
1½ cups cooked blue potatoes, diced
½ cup red bell pepper, finely chopped
½ medium onion, finely chopped
2 Tbsp. butter
salt and pepper to taste
- Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.
- Mix in the chopped tocino and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.
- Do not stir the potatoes and tocino, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peak underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the tocino are nicely browned.
- Remove from heat, stir in chopped red bell pepper. Salt and pepper to taste.
- Top with fried or poached eggs for breakfast.
Possibly Related Posts:
- Mom’s Leche Flan (Instant Pot Version)
- Froot Loops Cereal Milk Philippine Ice Candy
- A Pie for Mikey…and Moses
- Puto Bumbong
- Thanksgiving Turkey with Kikkoman & the Sous Vide Supreme