Ingredients with Measurements:
- 4 medium potatoes, peeled and diced
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cup diced bologna
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced potatoes and cook for 10-12 minutes or until they are golden brown and crispy.
3. Add the diced onion, green and red bell peppers, and diced bologna to the skillet.
4. Sprinkle paprika, salt, and pepper over the mixture and stir well.
5. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender and the bologna is lightly browned.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 27g
Protein: 12g
Substitutions for ingredients:
- You can use any type of sausage instead of bologna.
- You can use sweet potatoes instead of regular potatoes.
Variations:
- Add some diced tomatoes for a more colorful dish.
- Top with shredded cheese before serving.
Tips and tricks:
- Make sure to dice the potatoes into small pieces to ensure they cook evenly.
- Use a non-stick skillet to prevent the potatoes from sticking to the bottom.
- You can also add some garlic powder for extra flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the bologna and potato hash in a large serving dish or individual bowls.
Garnishes:
Garnish with chopped parsley or green onions.
Pairings:
This dish pairs well with a side salad or some crusty bread.
Suggested side dishes:
- Mixed green salad
- Garlic bread
Troubleshooting advice:
- If the potatoes are not crispy enough, cook them for a few more minutes.
- If the bologna is sticking to the skillet, add a little more oil.
Food safety advice:
Make sure to cook the potatoes and bologna to an internal temperature of at least 165°F to ensure they are safe to eat.
Food history:
Hash is a dish that originated in the United States in the 19th century. It was traditionally made with leftover meat and potatoes.
Flavor profiles:
This dish has a savory and slightly smoky flavor from the bologna, with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve the bologna and potato hash for breakfast, lunch, or dinner.
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