Red Potato and Shishito Pepper Hash
We sat in a Chicago luncheonette
Sipping a Mexican cola
And snapping pics as the countertops were bussed
His style was lusty, drawing inspiration from bygone diners
It was bold and gutsy
(a nod to Hall & Oates)
The 41-stool luncheonette sits next to the Damen “L” Station in Chicago’s Wicker Park neighborhood. A gem of a diner serving Southern inspired Mexican cuisine, it has all the charm of lunch counters of yesteryear – an original tin ceiling, earth-tone hexagon floor tiles, vintage wood paneling, antique fixtures with separate hot & cold faucets reminding me of the bathrooms in the Chicago Public Schools in the 60s.
But charm isn’t the main reason to take the “L” or Uber over to Wicker Park. Come to Dove’s for the soulful food, friendly neighborly vibes, and gracious hospitality.
Shortly after our visit to Dove’s, I was thrilled to find the recipe for Red Potato and Shishito Pepper Hash in Bon Appétit. I’ve already served it a few times here in LA, with rave reviews. Editor Julie Kramer says, “People accuse me of having a bias toward every food made in my hometown of Chicago. But I defy you to find a crispier, more satisfying breakfast hash than the one at Dove’s Luncheonette.”
Dove’s Luncheonette Crispy Breakfast Hash Recipe
BURNT ENDS HASH
Crispy potatoes, brisket burnt ends, and poblanos, tossed with aioli and queso fresco, served with two fried eggs, scallions, and Texas toast
TAMAL DE HONGOS
Mushroom chili accompanied by a braised collard green tamal, garnished with crema, crispy sunchokes, scallions, and Monterey jack cheese
CHICKEN FRIED CHICKEN
Buttermilk fried chicken smothered in chorizo verde gravy, with sweet peas and pearl onions
Bloody Mary & Beer Chaser
RED POTATO AND SHISHITO PEPPER HASH
“Roasting potatoes first without oil helps them stay moist and keeps them dry on the outside so they crisp up nicely in the fryer.” Chef de Cuisine Dennis Bernard
Crispy Breakfast Hash Recipe
1½ pounds small red potatoes, scrubbed
1 garlic clove, finely grated
½ cup mayonnaise
1½ teaspoons Sriracha
1 teaspoon fresh lemon juice
⅓ cup vegetable oil
15 shishito peppers
¼ cup crumbled queso fresco
2 scallions, thinly sliced
Preheat oven to 400°. Place potatoes on a foil-lined rimmed baking sheet and roast, turning halfway through, until tender, 30–45 minutes. Let cool before cutting in half.
Meanwhile, mix garlic, mayonnaise, Sriracha, and lemon juice in a medium bowl to combine; season Sriracha mayonnaise with salt.
Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed to avoid overcrowding the pan, cook potatoes, undisturbed, until deep golden brown and crisp, 6–8 minutes. Add shishito peppers, toss to combine, and cook until peppers are lightly blistered in spots, about 2 minutes.
Using a slotted spoon, transfer potatoes and peppers to bowl with Sriracha mayonnaise and toss to coat; season generously with salt. Transfer potatoes to a platter and top with queso fresco and scallions.
Recipe by Dove’s Luncheonette, Chicago, IL
Printed from Bon Appétit here.