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1
Preheat the oven to 425.
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2
Set a kettle on the stove, fill it with salted water, and plop in the potatoes with their skins on.
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3
Get the pot boiling and cook the potatoes til very tender.
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4
Pull them out and peel them, then dice into 1/2-inch cubes and set aside.
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5
Pour 1/3 cup oil into a heavy cast-iron skillet set over medium-high heat.
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6
Dump in the potatoes and spread them in an even layer covering the bottom of the pan.
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7
Season those spuds real well with salt and pepper.
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8
Cook for 8 to 10 minutes, til light golden brown.
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9
Peek under one section to check the browning before giving the whole thing a flip by putting a plate over the pan and flipping the potatoes onto the plate.
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10
Do this carefully, protecting your hands with potholder mitts.
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11
Scrape out any potatoes stuck to the pan.
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12
Then, if the pan looks dry, add a bit more oil and slide the potatoes back in, cooked side up.
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13
Cook for another 8 to 10 minutes, til golden and crispy.
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14
Move the pan off the heat if youre not ready with the next layers.
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15
Sling another pan onto the stove and turn the heat up to medium-high.
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16
Pour in 1/4 cup oil and add the onions and jalapenos, seasoning them with salt and pepper.
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17
Once theyre soft, add the leftover meat and Mutha Sauce and stir it all up.
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18
Spread the meat mixture over the potatoes in an even layer, pressing it down with the back of a spatula.
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19
Throw on a layer of shredded cheese, and pop the pan into the hot oven for 15 minutes.
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20
Once the cheese is melted, pull the hash out and let it rest for 10 minutes to make for easier cutting.
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21
Sprinkle the top with Creole Seasoning and scallions.
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22
Cut into wedges and serve right from the pan.
