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
Ingredients
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
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
Directions
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.
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.
Looking for inspiration? Try these recipes:
Sun-dried Tomato Veggie Burgers
Easy Beef Enchiladas
Chicken Salad with Roasted Butternut Squash and Apple Cider Vinaigrette
