Potato Hash with Peppers and Onions

Start your day with a burst of flavor and texture with this delicious Potato Hash with Peppers and Onions. This hearty and satisfying breakfast dish brings together perfectly cooked russet potatoes, vibrant red and green bell peppers, and savory onions, all seasoned with a touch of hot sauce for a hint of spiciness. Whether you choose to enjoy it on its own or topped with eggs, this flavorful potato hash is a delightful way to kickstart your morning. Let’s get cooking!

SERVES 4

INGREDIENTS:

• 1½ pounds russet (baking) potatoes (about 4 medium), peeled and cut into ½-inch cubes
• 3 tablespoons vegetable oil
• 1 small red bell pepper, thinly sliced
• 1 small green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1 teaspoon Frank’s RedHot or other hot sauce, or more to taste
• Kosher salt and freshly ground black pepper
• 4 large eggs (optional)

INSTRUCTIONS:

1. If you choose to include eggs, preheat your oven to 400°F and adjust the oven rack to the upper-middle position.
2. Place the potato cubes on a large microwave-safe plate, cover with paper towels, and microwave on high until heated through but still slightly undercooked, typically for 4 to 6 minutes.
3. In a 12-inch cast-iron or nonstick skillet (or two 10-inch skillets), heat 2 tablespoons of vegetable oil over high heat until it starts to lightly smoke.
4. Add the partially cooked potatoes to the skillet and cook, stirring and tossing occasionally, until they develop a deep brown color on about half of their surfaces. This should take approximately 5 minutes. Reduce the heat if the pan smokes heavily.
5. Incorporate the thinly sliced red and green bell peppers as well as the onions into the skillet. Continue to cook, occasionally tossing and stirring, until all the vegetables are browned and get a few charred spots, usually about 4 minutes more.
6. Stir in the hot sauce and cook for an additional 30 seconds while stirring constantly. Season the hash with salt and pepper to your taste preference. If you aren’t using eggs, you can now serve the hash immediately.
7. For those opting to include eggs, create four wells in the potato hash and crack one egg into each well. Season the eggs with salt and pepper.
8. Transfer the skillet to the preheated oven and bake until the egg whites are just set, which generally takes about 3 minutes.
9. Once the eggs are perfectly cooked, remove the skillet from the oven and serve the Potato Hash with Peppers and Onions immediately, either with or without eggs, depending on your preference.

VARIATION:

Potato and Corned Beef Hash :

For a twist on the classic recipe, you can replace the peppers and onions with 8 ounces of leftover corned beef, shredded into bite-sized nuggets. This variation adds a delightful, salty flavor to the hash and transforms it into a hearty and comforting meal.

Enjoy your delicious and flavorful Potato Hash with Peppers and Onions, and feel free to experiment with different variations to suit your taste preferences. Happy cooking!