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Foraging with Alexis Nikole Nelson.
This flavor-packed, colorful hash isn’t just for breakfast or brunch—it makes a satisfying dinner, too. To parcook the potatoes, we use the microwave, which is neater and faster than boiling on the stovetop. Serve the hash topped with sunny-side-up fried eggs.
pound red OR Yukon Gold potatoes, unpeeled, cut into ½-inch cubes
Kosher salt and ground black pepper
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