Bell Pepper Hash Browns Recipes

SHEET PAN HASH BROWNS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray generously with cooking spray.
• Add potatoes and onion to a large bowl and stir well. Drizzle oil over the potatoes and stir until the potatoes are coated. Gradually sprinkle garlic powder, paprika, salt, and pepper over the potatoes, tossing to combine. Distribute potatoes evenly on the prepared baking sheet, but don't pack down.
• Bake in the preheated oven until hash browns are golden brown and crispy, 35 to 40 minutes.

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.

HASH BROWN SUPREME

Steps:

• In a large nonstick skillet, saute the onion, mushrooms and pepper in oil until tender. Add hash browns; cook over medium heat for 8-10 minutes or until potatoes are browned, stirring occasionally., Stir in the tomato, cheese, olives, jalapeno, seasoned salt and pepper. Cover and cook for 2 minutes or until cheese is melted. Sprinkle with chives; cut into wedges.,