Crispy Meatball and Potato Hash (Dairy-Free)

1.Prepare the Potatoes: Place the diced potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat and cook until fork-tender but still firm (about 8-10 minutes). Drain thoroughly and set aside.

2.Cook the Meatballs: If the meatballs are large, slice them in half or quarters. Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat. Add the meatballs and cook, turning occasionally, until they are browned and slightly crispy on the exterior, about 5-7 minutes. Remove the meatballs from the skillet and set aside, leaving any residual oil in the pan.

3.Sauté Aromatics: Reduce the heat to medium. Add a small drizzle more of olive oil if the pan is dry. Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.

4.Crisp the Potatoes: Increase the heat to medium-high. Add the drained, cooked potatoes to the skillet. Spread them into a single layer as much as possible and let them cook undisturbed for 5-7 minutes to develop a deep golden-brown crust. Stir gently, then continue cooking and stirring occasionally until most of the potatoes are crispy.

5.Season and Combine: Sprinkle the smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper over the potatoes. Stir well to coat everything evenly. Pour in the vegetable broth or water, scraping up any browned bits from the bottom of the pan (deglazing). Let the liquid simmer and evaporate for 1-2 minutes.

6.Finish the Hash: Return the browned meatballs to the skillet. Toss gently to combine everything and heat through for about 2 minutes. Taste and adjust seasoning as necessary.

7.Serve: Transfer the hash immediately to serving plates. Garnish generously with fresh chopped parsley, if desired.