Roasted Potato and Pepper Hash
This recipe came together in minutes and is such a keeper. This is like a fancy version of everyone’s favourite diner potato hash but the labour is minimal and by roasting it, the hash develops incredible flavour and textures as the veggies caramelize.
4 Medium russet potatoes (skin on), cleaned and cut into chunks
1 Medium onion, cut into chunks
1 Small green pepper, cut into chunks
1 Small red pepper, cut into chunks
1 tbsp extra Virgin olive oil
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
Mix all ingredients together in a casserole dish and then bake at 425 for one hours, shaking the pan once in a while.
Season lightly with salt and pepper when you take the pan out of the oven.
- Go with whatever potatoes you’d like.
- Go with whatever onions you’d like too 🙂