Potato Hash

A simple and delicious way to spruce up potatoes that can be used for breakfast, lunch or dinner. Adapted from Mary McDougall, we serve it with a side of greens and it is so satisfying.

Potato Hash adapted from Mary McDougall (Serves 4)

  • 4 large potatoes, diced or new potatoes
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 2 Jalapeno peppers, seeded and diced in small pieces (optional)
  • 2 cups frozen corn, thawed
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried rosemary
  • 1/8 teaspoon dried thyme
  • ½ cup chopped fresh parsley or cilantro
  • Freshly ground pepper to taste

Add potatoes to a pan with ½ cup filtered water. Cook until tender, approximately 5 minutes. Drain and set aside.

Add onion and peppers in a saucepan with 3 tablespoons filtered water. Cook, stirring frequently until tender, approximately 4 minutes.

Add corn and cook 1 additional minute. Remove from heat.

Add the cooked potatoes, dried herbs, parsley and ground pepper to mixed veggie pan and mix well.

Add the combined Hash to a large non-stick skillet. Cook, stirring frequently, over medium heat until potatoes brown slightly, approximately 10 minutes.

Serve with salsa on top.

Air Fry method:

Place the cooked Hash on a parchment lined tray in your air fryer and air fry at 350º for 25 minutes, until the edges of the potatoes are browned.

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