Skillet Potato Hash & Garlic Olive Oil Tagliatelle

I am a messy cook. I am also fond of kitchen experiments. I am more than likely making up a recipe, throwing ingredients in without measurements (unless we are baking, of course) and working with whatever groceries I have on hand. I also probably have a glass of wine on deck because, well why not? Today's science/food experiment of choice was a potato hash concoction with tagliatelle that rocked my world. I happen to think that the turkey bacon I fried first made this dish especially bomb, but that's just my opinion. Cut the turkey bacon out to make this dish vegetarian or vegan and I promise it will still be just as delicious. Swear to you!  

INSTRUCTIONS

Fry turkey bacon in olive oil until bits are crispy. This is the base of the dish, adding that extra flavor! Skip for vegetarian option.

On medium to high heat, add onions, garlic, kale, and mushrooms. After they sautee for a moment, throw in potatoes until cooked through. 

Season hash with salt, garlic powder, chili flakes, oregano, and fresh parsley. Taste until you get the desired amount of seasoning. 

Top dish with fresh parsley, more chili flakes, and 1/2 cup parmesan cheese.

Meanwhile, boil tagliatelle until al dente. Strain and immediately sautee with olive oil, 1/2 of the parmesan cheese, fresh parsley, salt, and pepper.

Mix tagliatelle and hash for a delightful, carb-ful plate of happiness.

 

 

INGREDIENTS

4 cloves (or more) garlic. You can never have enough garlic in my opinion.

3-4 slices turkey bacon, diced

1 cup mushrooms, finely diced

2 cups small potatoes, cut into quarters

2 cups fresh kale, chopped

1 cup parmesan cheese