Bell Pepper Hash Food

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!

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.

HASH BROWNS WITH BELL PEPPERS AND EGGS

Steps:

• Wash potatoes and cut them into 1/2 inch cubes. There is no need to peel. Peel the onion,, core and seed the peppers, and slice both the onion and the pepper into thin strips. Put potatoes, onions, and peppers in a large bowl. Add the paprika, garlic powder, Italian seasoning, and oil. Toss to combine.
• Heat a 12 inch skillet over medium high heat. Add potato mixture, cover, and cook, removing the lid every 2 to 3 minutes to stir. Cook for 10 to 12 minutes, until potatoes are soft and lightly browned. Reduce heat to medium low.
• Using a spoon, make four wells in the potato mixture. Quickly crack an egg into each well. Cover and cook until egg whites are firm and the yolk is still running, about 4 to 5 minutes. Sprinkle with salt and pepper to taste.

CHEF JOHN'S HAMBURGER HASH

Steps:

• Cut a 1/4-inch slice off the bottom each potato so it sits flat on a cutting board. Cut some more 1/4-inch slices straight down and then cut potatoes into sticks. Turn sticks and cut across to create a uniform dice. Transfer to a bowl of cold water.
• Combine butter and olive oil in a skillet over high heat until butter melts. Add ground beef and cook, breaking up with a flat-edge utensil, until crumbly, about 5 minutes.
• Drain potatoes and add to the beef with a nice pinch of salt. Reduce heat to medium-high and cook, stirring occasionally, until potatoes just start to soften, 5 to 7 minutes. Smooth mixture in the skillet and press against the bottom of the pan to help everything get nice and crusty.
• Stir in onions and mushrooms and add another pinch of salt. Cook, stirring occasionally, until onions and mushrooms have softened up and taken on some beautiful color, 5 to 7 minutes. Season with black pepper, cayenne, and rosemary.
• Add bell pepper, poblano pepper, and another pinch of salt. Cook until peppers are tender and the rest of the ingredients are dark and crispy, about 5 more minutes.
• Stir in green onions and cook for a few more minutes. Remove from the heat and serve.