Fingerling Potato and Pepper Hash

The weekend is almost here! Sleep in and make something special for breakfast.

I’ve been on a hash kick ever since I started hashing leftover Thanksgiving stuffing. Heat oil, add chopped things (vegetables, bread, meat, leftovers of all kinds). Grill until browned and re-crisped. A fried or poached egg on top is optional, but highly recommended.

Here’s how I make a Fingerling Potato and Pepper Hash:

Poke holes in potatoes. Wrap potatoes in a kitchen towel. Microwave until just soft, 3 to 5 minutes. Once cooled slightly, roughly chop the potatoes. Set aside.

Heat olive oil in a cast iron pan. Saute onions and green peppers with a little paprika/Old Bay/or Bengali-5-Spice.

Scoop the cooked vegetables onto a plate and set aside. Add a mix of oil and butter to the pan. Add the par-cooked, chopped potatoes. Saute until crispy brown areas develop on the potatoes.

Add the onions and green peppers back to the pan and cook, letting the flavors combine. Smash the vegetables into the pan a little to get that squished/hashed feel.

In a separate skillet, cook some eggs.

Scoop the potato pepper hash onto a plate. Top with a runny egg, salt, pepper, and/or hot sauce.

Fingerling Potato and Pepper Hash

Ingredients:

2 handfuls fingerling potatoes

1/2 large onion

1 green bell pepper

3 tablespoons olive oil, or a mix of olive oil and butter, divided

a few shakes of paprika/Old Bay/Bengali-5-Spice

Eggs

Directions:

Poke holes in the potatoes with a fork, wrap them in a kitchen towel and microwave for about 5 minutes, stopping about halfway through to check the potatoes. Let cool and chop into bite-size pieces.

Chop the onion and pepper finely. Heat 1 tablespoon of olive oil in a cast iron pan. Saute onions and green peppers with a little paprika/Old Bay/or Bengali-5-Spice.

Scoop the cooked vegetables onto a plate and set aside. Add a mix of oil and butter to the pan (1 tablespoon of each). Add the par-cooked, chopped potatoes. Saute until crispy brown areas develop on the potatoes.

Add the onions and green peppers back to the pan and cook, letting the flavors combine and heating until everything is warm.

In a separate skillet, cook some eggs.

Scoop the potato pepper hash onto a plate. Top with a runny egg, salt, pepper, and/or hot sauce.

Tags: bell pepper, bengali-5-spice, breakfast, brunch, eggs, fingerling potatoes, fingerlings, green pepper, hash, holidays, onion, potatoes, weekend