Bell Pepper Hash Browns Recipes

BELL PEPPER HASH BROWNS

Steps:

• Peel and shred the potatoes. Salt with about five generous pinches of salt and mix to leech out water. Let sit. Finely slice shallot and mince garlic. Finely chop bell peppers. I used about 1/8 of the red and 1/8 of the green, just for color. Sautee the chopped veggies in olive oil, starting with the shallot. Let brown a little, then add the garlic and bell peppers. Let cook just to aldente, a couple of minutes. With your hands, squeeze out the water from the potato. Add the sauteed veggies, salt and pepper to taste, and about four small sprigs of fresh thyme (comes out to about two generous pinches). Beat egg and add to mixture. Mix well. Let sit for about 10 minutes. Heat up vegetable oil in a small skillet. Make the mix into small patties about the size of your palm and fry. When done, set it on a paper towel to drain some oil. Dash some paprika to taste.

POTATO AND BACON HASH WITH BELL PEPPERS

Steps:

• In a skillet (cast iron if available) cook bacon to render fat. Strain fat from bacon and set aside. Reserve bacon on paper towels. Use 2 tablespoons of bacon drippings to saute onions, garlic and bell peppers until soft. Add potatoes and cook until tender and crispy. Add reserved bacon and season to taste.

HASH BROWNS WITH BELL PEPPERS AND EGGS

Steps:

• Wash potatoes and cut them into 1/2 inch cubes. There is no need to peel. Peel the onion,, core and seed the peppers, and slice both the onion and the pepper into thin strips. Put potatoes, onions, and peppers in a large bowl. Add the paprika, garlic powder, Italian seasoning, and oil. Toss to combine.
• Heat a 12 inch skillet over medium high heat. Add potato mixture, cover, and cook, removing the lid every 2 to 3 minutes to stir. Cook for 10 to 12 minutes, until potatoes are soft and lightly browned. Reduce heat to medium low.
• Using a spoon, make four wells in the potato mixture. Quickly crack an egg into each well. Cover and cook until egg whites are firm and the yolk is still running, about 4 to 5 minutes. Sprinkle with salt and pepper to taste.