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Author Notes: Feeding a crowd and need something simple and delicious? Zesty potato and pepper hash satisfies those hungry bellies and can be adjusted for picky eaters. Double or triple recipe as needed for an easy side for a crowd.
*Use more or less cayenne to taste. 1/8 tsp creates a medium heat. —Rachel (Simple Seasonal)
pounds yellow new potatoes
tablespoons plus 1 tsp olive oil
pound nardello peppers or other sweet frying pepper
cup yellow sweet onion, diced
teaspoon granulated garlic
- Clean your potatoes and place them into a pot of water and boil until they're just fork-tender. If the skins are cracking or the potato is beginning to fall apart, they've been over cooked. The time this takes will vary on the size of your potatoes. Mine took approximately 15 minutes. Once fork-tender, drain and set aside and allow to cool to the point that they can be handled for cutting.
- While your potatoes are cooking, wash your sweet frying peppers and cut them into 1/2 inch thick rings. To remove the seeds, place them under running water and press the seeds out with a finger or a thumb.
- Over medium-low heat, add olive oil to a large frying pan and cook the onions and peppers until they begin to soften, about 10 minutes.
- While the peppers and onions are softening, slice your yellow potatoes about 1/8 inch thick.
- Once the peppers have softened, add granulated garlic, paprika, cayenne and salt to the pan. Stir to combine and cook for 1 minute.
- Turn the heat up to medium-high and add the remaining olive oil to the pan. Once hot, fold in your potatoes. Sauté until the potatoes are heated through and browning a little. Serve immediately.