Bell pepper country Hash
Hash Browns is very popular breakfast staple that i became acquainted with after coming here.Since i am a potato lover,it became my fridge staple very quickly.It is usually served along with Pancakes and eggs or Biscuit.There are two versions of it. Thin and 2″ inches long julienne version and then there are small cubes.I like them both but i find the cubed version much more versatile.Supermarket label them as ‘Country Hash browns’.Don’t know why?May be easy rustic charm as suppose to precisely julienne long thin strips,which is hard to do using just simple chef knife ! I have used them in my vegetable side dishes,like making peas with potatos and such.
So when i made the pancakes other day,i decided to serve it along with it.I hardly buy frozen anymore.I cut them as i need them.Cubes that is.This is what went to it.
5 mins to cooking
- 2-3 Russet potatoes (peeled and cubed)
- 1 yellow bell pepper(cubed,roughly same size as potatos)
- 1 Onion chopped
- Chopped scallion (green onion) leaves
- 1-2 chopped garlic
- 1 tsp of paprika
- Southwest Chipotle seasoning
- Salt and pepper to taste
- 1 tbl oil
- Saute onion in oil.Once its starts getting translucent and brown.Add garlic and chopped bell pepper to it.Add rest of the seasoning.Cook it medium high in the beginning 5 mins,stirring frequently.Once you see it browining,simmer it down and let it cook for another 10 mins or so.There you have it !
You can use frozen country hash browns.
You can use red bell pepper.
I try not to use green peppers as i don't find them with much taste.Colored version are sweeter.
Use whatever kind of seasoning blend you have or season with spices you like.