Red Potato Hash

There is not much to say... You know how sometimes you have a cool story of how you got inspired to cook a particular dish of how you came upon a recipe. Sadly, there is no great story behind this potatoes. This recipe is the result of some experimentation trying to replicate some hash potatoes I had tried at a diner a long time ago. After testing different types of potatoes, cutting them in different shapes and sizes, peeling them or leaving the skin on I ended up with something that resembled nothing the potatoes I had tried at the diner, but with something much more delicious that has become a favorite among my family. Well, what do you know! After all there was some story to tell about this potato hash.
This past weekend I happened to have some red potatoes at home and I thought it might be a good idea to make a red potato hash and share the recipe with you. This is a very simple recipe, but you might be surprised at how tasty the fusion of just a handful of ingredients turns out to be. This potato hash goes very well on the side of some eggs for a brunch, and if you happen to have any leftover it makes an excellent burrito filling.

Red Potato Hash
Serves 4-6


2 lbs. (about 1 kg) of red potatoes diced in 1/2" cubes (about 1 cm)
1 large red bell pepper diced
2 tablespoons canola oil
salt and pepper
6 green onions

1. Heat oil in medium high heat in a large heavy or cast iron skillet. Add potatoes, season with salt and pepper and cook for about 7 minutes. Add bell pepper and continue to cook for about 15-20 minutes, stirring every few minutes, until potatoes a cooked through and begin to brown.

2. Remove potatoes from heat. Mix in green onions and serve.