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.