Roasted Potato and Pepper Hash

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.

Serve 6-8

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.

Notes:

1.  Go with whatever potatoes you’d like.
2. Go with whatever onions you’d like too 🙂

Roasted Potato and Pepper Hash

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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.

Servings	Prep Time
6-8	5 minutes

Cook Time

60 minutes

Servings Prep Time 6-8 5 minutes

Cook Time 60 minutes

Roasted Potato and Pepper Hash Print Recipe 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. Servings Prep Time 6-8 5 minutes Cook Time 60 minutes Servings Prep Time 6-8 5 minutes Cook Time 60 minutes

Ingredients

• 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

Servings:

Instructions

1. Mix all ingredients together in a casserole dish and then bake at 425 for one hours, shaking the pan once in a while.
2. Season lightly with salt and pepper when you take the pan out of the oven.

Recipe Notes

1.  Go with whatever potatoes you'd like.
2. Go with whatever onions you'd like too 🙂

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