Hangover Hash


  • Hangover Hash
  • 5 pounds Idaho® potatoes
  • 16 eggs, farm-fresh
  • 2 tablespoons chives
  • 2 tablespoons oregano
  • 2 tablespoons rosemary
  • 1 each spring onion, large, diced small
  • 1 each broccoli, head
  • 1 each cauliflower, head
  • 4 each bell peppers, diced small
  • 3 each carrots, sliced
  • 1 cup yellow and green beans, diced small
  • 1 cup milk
  • 4 tablespoons butter
  • 3 tablespoons olive oil
  • 1 cup nunya sauce
  • Nunya Sauce
  • 1 cup sour cream
  • 1 each fresh lemon, juice of
  • 3 tablespoons catsup
  • Hot sauce to taste
  • Salt to taste
  • Pepper to taste


Hangover Hash
  1. Wash potatoes and keep skins on; place in large pot and cover with cold water by 3". Cook over medium heat until tender but still firm to the fork or knife; it is important not to overcook.
  2. When the potatoes are tender yet firm remove from heat, drain and cool on a rack. When cool enough to handle, shred on a box grater's largest side. Reserve.
  3. Chop broccoli into bite-size pieces and blanch with carrots in salted boiling water for about 3 minutes, then shock in ice water. Do not overcook.
  4. Chop cauliflower into bite-size pieces, then roast for 10 minutes at 350 degrees F, then toss with 1 tablespoon olive oil and dash of salt.
  5. Melt 2 tablespoons olive oil and 2 tablespoons butter in a large skillet. Sauté onions until caramelized, then add potatoes. Sauté about 10 minutes; when potatoes begin to brown, add blanched and roasted vegetables and fresh chopped herbs.
  6. Cook until the potatoes are golden brown and the vegetables are warm and tender.
  7. In a separate pan, melt 1 tablespoon butter, then add eggs and milk and scramble.
  8. Top large serving of hash with scrambled eggs and drizzle with nunya sauce.
Nunya Sauce
  1. Mix all ingredients together in bowl until combined.
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Yield: Yield: 8 servings

Lisa Carlson and Carrie Summer
The Chef Shack
Minneapolis, MN

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