Potato and Pepper Breakfast Hash
Potato and Pepper Breakfast Hash serves: Serves 2 (about 2 cups or 480 ml per serving)
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Ingredients:
- 2 Yukon Gold or white potatoes, peeled and cut into 1-inch (2 1/2-cm) cubes (about 3 cups or 450 g)
- 2 tablespoons olive oil, divided
- 1 green bell pepper, chopped
- 1/2 red onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons hemp seeds
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt, plus additional to taste
- 1/8 teaspoon black pepper, plus additional to taste
- 1 tablespoon balsamic vinegar
- 2 tablespoons chopped fresh parsley
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 425°F (220°C) .
- On a baking sheet, place cubed potatoes and toss to coat with 1 tablespoon oil. Season with a pinch of salt and black pepper. Place in preheated oven and roast for 20 minutes, flipping halfway. Potatoes should be fork tender and golden.
- While potatoes are cooking, in a large pan, heat remaining 1 tablespoon oil over medium-high heat. Cook bell pepper and onion for about 5 minutes, or until onion is translucent and bell pepper is tender. Add garlic, hemp seeds, Italian seasoning, salt and black pepper and cook an additional 2 minutes, stirring often to prevent garlic from burning. Remove from heat.
- Add roasted potatoes to pan with bell pepper and onion along with vinegar and parsley. Stir to combine. Season to taste with additional salt and black pepper, if needed. Serve hot.
Notes:
Simplify this recipe: Use 3 cups (450 g) pre-chopped cubed potatoes, pre-chopped bell pepper and onion and pre-peeled whole garlic cloves.
Storage tip: Breakfast hash will keep in an airtight container in the refrigerator for 5–7 days.
Make it nightshade-free: Substitute 2 medium sweet potatoes for the white potatoes and 1 medium zucchini for the green bell pepper.
Nutrition Information Per Serving:
338 calories, 18.8 g total fat, 2.4 g saturated fat, 5.4 g polyunsaturated fat, 10.4 g monounsaturated fat, 0 mg cholesterol, 751 mg sodium, 819 mg potassium, 38.4 g total carbohydrates, 3.8 g fiber, 6.6 g sugar, 7 g protein, 4% calcium, 13% iron
