Spicy Vegetarian Hash
This flavorful hash is a snap to put together and makes a great breakfast or side to a piece of grilled steak. This recipe makes 2 meal-sized servings.
PREP TIME: 10 minutes
COOK TIME: 20 minutes
2 large Yukon Gold Potatoes, cut into 2" cubes
1 red bell pepper, cored, seeded and sliced
1 medium-sized onion, cut into slivers
1/2 jalapeño pepper, cored, seeded and minced
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon hot curry powder
1 teaspoon sugar
4 ounces Feta cheese, cut into cubes
Salt and pepper, to taste
Handful of freshly chopped parley, for garnish
Add the potatoes to a stock pot and cover with cold water. Salt liberally. Bring to a boil, reduce heat to medium and cook for 5-6 minutes, until the potatoes can be pierced with a fork but aren't falling apart. Drain well and set aside.
Heat a large, heavy skillet to medium. Add butter and oil. Once butter is melted, add onion, jalapeño and bell pepper and sauté for 4-5 minutes, until the vegetables are crisp-tender. Add garlic and curry powder and cook for one minute more. Turn heat up to medium-high and add potatoes. Sprinkle sugar over the potatoes, season with salt and pepper and cook for 8-10 minutes, until the potatoes become brown and crispy on the edges.
Remove hash from heat and spoon into serving bowls. Top with Feta cheese and parsley and serve immediately.