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Under 30 Minutes

Edamame Hash

This hash gets lots of flavor from the bacon and lots of Vitamins A and C from the edamame.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, May 2012


  • 1 large Yukon Gold potato, cut into 1-inch pieces
  • 4 slices bacon, cut into 1-inch pieces
  • 1 bunch scallions, white parts thinly sliced, green parts cut into 1-inch pieces
  • 1 small red bell pepper, cut into 1/2-inch pieces
  • 10 ounces frozen shelled edamame, thawed
  • Coarse salt and ground pepper


  1. In a large nonstick skillet, combine potato, bacon, and 1 cup water; bring to a boil over medium-high. Cover and cook until potato is tender when pierced with a knife and water is almost evaporated, 7 to 10 minutes. Uncover and cook, stirring occasionally, until potato begins to turn golden and bacon begins to render fat, about 3 minutes.

  2. Add scallion whites and bell pepper and cook, stirring occasionally, until scallion is translucent, about 3 minutes. Add edamame and scallion greens and cook until warmed through, 1 minute. Season with salt and pepper.


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