Bell Pepper Hash Recipes

POTATO AND BELL PEPPER BREAKFAST HASH

Steps:

• In a large skillet, over medium heat, add the olive oil and onions. Saute the onions until just cooked through - about 5 minutes.
• Next, add the potatoes, salt, and ground black pepper. Stir to combine. Continue to saute for 10 minutes, stirring often.
• Now, add the red and green bell peppers. Stir to combine. Continue to saute for 10 more minutes, again, stirring often.
• Lastly, add the garlic powder, paprika, and Worcestershire sauce. Stir to combine. Continue to cook until potatoes are fork tender.
• Once down, lower heat to warm and let sit. Continue with preparing the rest of your breakfast - eggs, toast, etc. Otherwise, plate immediately, garnish, and enjoy!

POTATO HASH WITH BELL PEPPERS

Steps:

• Heat oil in a large frying pan. Add potatoes making sure not to crowed them. If necessary fry in batches. Fry for 5 minutes. Add peppers, onions, and garlic if desired. Fry until onions and peppers are tender and onions are soft. Serve with eggs.

CORNED BEEF HASH WITH HOT CHERRY PEPPERS

Steps:

• Put the diced potatoes in a medium saucepan and fill with water to cover by an inch. Season with salt and TASTE the water--it should taste salty like the ocean. Bring the water to a boil over high heat and cook the potatoes until JUST cooked through, about 8 minutes. Drain the potatoes, spread them out on a baking sheet and let them cool completely. HINT, HINT: All this can TOTALLY be a do-ahead!!!
• Coat a large saute pan with olive oil, add the onion, season with salt, and bring to medium heat. Cook the onion until soft and very aromatic, 8 to 10 minutes.
• Add the cherry peppers and corned beef and cook until the beef is just beginning to brown and the peppers are very fragrant, about 1 minute. Pour in the pickling liquid and cook an additional 30 seconds. Add the potatoes and cook 1 to 2 minutes before stirring in 1/2 cup water. Continue to cook until the liquid cooks out, 2 to 3 minutes. Press the mixture against the bottom of the pan, turn the heat to high and cook another 4 to 5 minutes without stirring to get a nice brown, crispy bottom.
• Reseason if needed. Remove from the heat, toss in the parsley and serve with 2 eggs fried over easy per person.

BELL PEPPER HASH

Steps:

• Preheat oven to 350 degrees.
• Lightly coat an 8x8 inch baking dish with vegetable oil.
• In a large bowl combine all ingredients.
• Pour into baking dish.
• Bake for 30 minutes or until brown- Serve hot.

POTATO AND BACON HASH WITH BELL PEPPERS

Steps:

• In a skillet (cast iron if available) cook bacon to render fat. Strain fat from bacon and set aside. Reserve bacon on paper towels. Use 2 tablespoons of bacon drippings to saute onions, garlic and bell peppers until soft. Add potatoes and cook until tender and crispy. Add reserved bacon and season to taste.

HEALTHY PEPPER HASH

Steps:

• Heat butter in a large nonstick saute pan over medium-high heat. Add onion, garlic, and carrot. Peel potato, and then cut into 1/2-inch dice. Add to pan. Cook until vegetables soften and begin to brown, 6 to 7 minutes.
• Reduce heat to medium; add bell peppers and mushrooms, and cook until vegetables are just tender, 8 to 10 minutes.
• Add turkey; saute until cooked through. Sprinkle with flour; stir to combine.
• Add sherry; scrape any browned bits from pan. Cook until most liquid has evaporated. Add stock, salt, black pepper, chile powder, and paprika; bring to a boil. Reduce to a simmer; cook until liquid thickens and reduces by half. Stir in parsley. Serve hot, topped with egg if using.