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Red Potato Hash
Red Potato HashThis hash can be cooked early in the day and reheated at serving time. Feel free to substitute another variety of potato, such as Yukon gold, for the red potatoes.
  • 1-1/2 pounds red-skinned potatoes, cut into 1/4-inch dice
  • 1 tablespoon plus 2 teaspoons olive oil
  • 2 medium onions, finely chopped
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 green bell pepper, cut into 1/4-inch dice
  • 1 red bell pepper, cut into 1/4-inch dice
  • 1 tablespoon Dijon mustard

1. In large pot of boiling water, cook potatoes 5 minutes or until firm-tender. Drain.

2. Meanwhile in large nonstick skillet, heat oil over medium heat. Add onions, sage, black pepper, and salt and cook, stirring frequently, for 5 minutes or until onions are golden brown.

3. Add green and red bell peppers, and cook 5 minutes or until peppers are tender. Add potatoes and cook 5 to 7 minutes or until potatoes are golden brown.

4. Stir in mustard and cook, stirring frequently, for 5 minutes or until hash is richly flavored and slightly crusty.


Nutritional Information
Per serving: 225 calories, 6.4g total fat, 0.9g saturated fat, 4.3g monounsaturated fat, 0.8g polyunsaturated fat, 5g dietary fiber, 4g protein, 40g carbohydrate, 0mg cholesterol, 395mg sodium.
Good source of: fiber, beta-carotene, copper, fiber, folate, magnesium, niacin, potassium, thiamin, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
30