As I was making this for lunch one day, I kept hearing this song in my head….”if you like it then you shoulda put an egg on it”. So I did.
This is one of those easy to make recipes that I throw together without thinking about it. The ones husband says I should post to the blog for those of us who can’t just throw a dish together, without thinking about it. OK he wins, this round.
You will need about 30 minutes of cooking time so make sure you allow for it or you won’t get the same results. The idea is to start off with high heat to sear and flavour the outside…then drop down to lower heat to slow cook and flavour the inside.
It’s the perfect lunch, breakfast or dinner. Even a tasty side. Add any kind of seasoning you enjoy, any vegetable and/or protein (leftovers work well). Or top it with a fried or poached egg. We had them again with steak the other night.
This version I created actually had four peppers in it the first time. Jalapeno, red chili, green and red pepper + a sprinkling of black pepper! This is seriously better than any hash I’ve had at a restaurant or diner and I could eat it every day. The family loved it with their steak to.
If you don’t like it spicy then remove the seeds and membranes from the jalapeno and red chili. They will still give off some heat but very mild heat. Or you could just leave out.
- 2 cups yukon gold potatoes chopped into 1/2" cubes
- 1 cup bell pepper diced
- 1/2 cup red onion diced
- 1/2 red chili sliced
- 1 jalapeno sliced
- 2 tbsp coconut oil
- 1 tsp butter
- salt & pepper
- 1-2 tsp old bay seasoning
- 1/2 cup stock
- Over medium high heat add coconut oil, butter and potatoes. Cook, stirring for about 5-10 minutes allowing potatoes to brown a little.
- Turn heat down to medium low and continue to cook for another 7-10 minutes. Add in your onions and bell peppers. Season with a pinch of salt and pepper. Sprinkle on your old bay seasoning or whatever seasoning you prefer. Continue to flip or stir the potatoes for another 5-10 minutes.
- Pour in 1/4 cup of the stock and put a lid on the pan. Let steam until most of liquid has evaporated. Taste for seasoning and add more spice/salt/pepper as needed.
- Test your biggest piece of potato. If the potatoes are still a little underdone add another splash of broth and cover. Let cook until the liquid has evaporated.