So I really wanted to have a fancy name for this dinner, but in all reality this should be called “garbage” hash or “gotta use up all the leftover ingredients in my fridge” hash. However, all the veggies used in this are technically “summer” vegetables so why not make my cooking seem fancier than it is? Right? Right!
5 Large Potatoes (Peeled & Cut into ½ Inch Pieces)
½ Orange Bell Pepper (Chopped)
½ Green Bell Pepper (Chopped)
Yellow Onion (Chopped)
1 ½ Cups Sweet Corn Kernels
3 Garlic Cloves (Grated or
1 ½ Tablespoons Butter
2 Tablespoons Vegetable Oil
1 Teaspoon Dried Rosemary (Crushed)
1 Teaspoon Dried Parsley
1 Teaspoon Salt
½ Teaspoon Cayenne
½ Teaspoon Pepper
- Preheat your oven to 400 degrees. Melt the butter on medium low heat in a large cast iron skillet. Once melted add your potatoes and cook until just tender.
- After your potatoes have cooked turn the heat up to medium high. This is going In order to crisp up the potatoes (instead or burning them) make sure you continuously scrape the bottom of the pan to loosen any golden bits. Once the potatoes are golden brown turn off the heat.
- Combine all the vegetables, oil, and spices well with the potatoes. Pop your hash into the oven for one hour, mixing every 15 minutes to keep everything from sticking to the bottom of the skillet.
Arg, please excuse the terrible photo… apparently breakfast foods are not my photographic forte. I served mine with bacon and fried eggs as a breakfast for dinner sort of meal. I love having these potatoes with an egg on top because they come out incredibly fluffy and are freaking perfect for soaking up all the delicious egg yolk. Hope you enjoy!