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.
1 1/2 lb red potatoes, cut into 3/4-in. pieces
salt, to season
4 tbsp oil, divided
1 tsp chili powder
1/2 cup chopped yellow onion
1/2 cup diced red sweet pepper
1/2 cup diced green sweet pepper
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.
Calories 262, Protein 4g, Carbohydrates 32g, Fat 14g, Fibre 4g, Sodium 418mg.
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.
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