Potato Hash with Bell Peppers and Onions
| Servings |
Ingredients
- 2 T EVOO
- 1 T unsalted butter
- 4 large or 6 medium potatoes peeled and cut into ½” cubes
- 1 onion diced
- 1 red bell pepper diced
- 2 tsp fresh parsley chopped
- 3 garlic cloves minced
- salt and pepper to taste
- 1/4 cup freshly grated parmesan cheese
Ingredients
|
Instructions
- Preheat the oil and butter in a large nonstick skillet over medium heat. Add potatoes, toss to coat with oil, and place a lid on the pan. Allow the potatoes to cook covered for 10 minutes.
- Remove the lid and increase the heat to medium high. Add onion and bell pepper. Cook for 15 minutes, stirring occasionally, until the potatoes and vegetables turn golden brown.
- Add the parsley and garlic; cook for 2 minutes. Season with salt and pepper. Sprinkle with Parmesan and serve immediately.
Recipe Notes
Adapted from Garden and Table (www.gardenandtable.com)