Ingredients
- 2 tablespoons extra virgin olive oil or butter
- 1 medium white onion, small diced
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1 tablespoon minced garlic (optional)
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8 ounces Chimini or portabella mushrooms, diced
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1 pound Yukon gold potatoes, skin on and small diced
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1 pound baby red potatoes, skin on and small diced
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1 green pepper, seeded and medium diced
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1 teaspoon dark chili powder (optional)
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Salt and black pepper to taste
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2 tablespoons fresh Italian parsley, chopped
Directions
- Blanch potatoes for 10 minutes in boiling water. Drain and set aside.
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Set Skillet to 375ºF and add oil followed by onion and garlic and sauté until lightly brown.
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Add mushrooms and sauté until they lightly sweat.
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Turn skillet up to 400ºF and add the remaining ingredients except parsley and give it a quick stir before placing on the lid.
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Let it cook for about 8-10 minutes or until potatoes are soft.
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Stir in parsley and serve.
Recipe Note
TIPS
Poached eggs are a great final touch to your Breakfast Hash. See page 21 for details.
