Potato and pepper hash

Take your breakfast hash to new levels with this potato and pepper hash. Serve with bacon and eggs for extra deliciousness. Recipe by Eshun Mott.

Today's Parent 0

( 2 ratings )

Preparation time:
8 minutes
Cooking time:
27 minutes
Makes:
4 Servings
Andrew Grinton


 
Andrew Grinton

Ingredients

  • 1 1/2 lb red potatoes, cut into 3/4 inch pieces
  • salt to season
  • 4 tbsp  oil, divided
  • 1 tsp chili powder
  • 1/2 cup chopped yellow onion
  • 1/2 cup each diced red and green pepper

Instructions

  • Place 1½ lb. red potatoes that have been cut into ¾-in. pieces in a medium pot with enough cold water to cover them; season with salt. Bring to a boil over high heat and cook for 5 min or until just tender. Drain well.
  • Heat 3 tbsp oil in a large cast iron or other heavy frying pan over medium-high.
  • Add potatoes and fry, turning occasionally, for 18 min or until potatoes are golden. Add 1 tsp chili powder and toss to coat.
  • Push potatoes to the side of the pan, add 1 tbsp oil, ½ cup chopped yellow onion and ½ cup each diced red and green pepper, turn heat up slightly and sauté for 4 min or until vegetables are browned at the edges and softened. Season with salt and serve immediately.

Tip:

Want to get a jump on tomorrow’s breakfast? Dice your potatoes the night before and keep them in the refrigerator in a bowl of cold water to prevent browning. Drain well and blot dry before cooking.

Nutrition (per Serving)

calories
262 
protein
g
carbohydrates
32 g
fat
14 g
fibre
g
iron
mg
sodium
418 mg

Leave a comment