Roasted Potato Hash: 2 Ways

While in the hospital, my friend brought me the new issue of Everyday Food.  It was full of great recipes and this one jumped out at me.  Joe had bought some chicken brats at the store the other day(we have fallen in love with brats lately) and I thought this would be good with those.  Last night was our chance to try it out!

We had planned on grilling the brats but, of course, the minute Joe mentioned getting the grill fired up, it began to rain.  Go figure???  So indoor cooking it was!

This recipe was so simple and easy, it is hard to even qualify it as a recipe!  More like a throw-together.  Dice potatoes and onions, and toss with olive oil.  Place on a foil lined sheet tray and sprinkle with salt and pepper.  Roast 10 minutes.  Add peppers and roast 13 more minutes.  Done.  How much easier could it be? 

Here is the actual recipe.

Roasted Potato Hash

Preheat oven to 500 degrees F with rack in lower third.  On a rimmed baking sheet, toss together 1 pound russet or Yukon Gold potatoes, diced medium, 1 medium white onion, diced medium, and 1/4 cup olive oil.  Season with salt and pepper.  Arrange vegetables in a single layer and roast until onion begins to soften, about 10 minutes.  Add 1 medium red pepper, seeded and diced medium, to sheet.  Toss and roast until potatoes are tender when pierced with a knife and pepper is soft, about 13 minutes. To serve, sprinkle vegetables with 2 tablespoons finely chopped chives.  Serves 4. 

Now my husband took this to a whole new level for breakfast Sunday morning.  He added mushrooms, refried beans, ham, cheese, salsa, and rolled the whole thing up in a tortilla, and was in HEAVEN.  From the pictures below I am sure some of you can see why.  Enjoy!

BY THE WAY: It took TWO tortillas to contain all this potatoey, mushroomy, cheesy, hammy goodness!

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