Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and diced
- 1 large onion, diced
- 4 slices of bacon, chopped
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- Large skillet or frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet or frying pan over medium-high heat.
2. Add the chopped bacon to the skillet and cook until crispy, stirring occasionally.
3. Remove the bacon from the skillet and set it aside on a paper towel to drain.
4. Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown and crispy.
5. Add the diced onion to the skillet and cook for 2-3 minutes, stirring occasionally, until the onion is translucent.
6. Add the minced garlic, diced red and green bell peppers, salt, black pepper, paprika, and cayenne pepper to the skillet and cook for 2-3 minutes, stirring occasionally, until the peppers are tender.
7. Add the cooked bacon back to the skillet and stir to combine.
8. Cook for an additional 2-3 minutes, stirring occasionally, until everything is heated through.
9. Remove the skillet from the heat and sprinkle with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 235
Fat: 10g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 670mg
Potassium: 780mg
Carbohydrates: 29g
Fiber: 4g
Sugar: 4g
Protein: 8g
Substitutions for ingredients:
- Sweet potatoes can be used instead of regular potatoes.
- Turkey bacon or vegetarian bacon can be used instead of regular bacon.
- Any type of bell pepper can be used.
Variations:
- Add diced jalapenos for a spicier version.
- Top with a fried egg for a breakfast twist.
- Add diced tomatoes for a fresher taste.
Tips and tricks:
- Make sure to dice the potatoes and onions into small, uniform pieces to ensure even cooking.
- Use a non-stick skillet to prevent the potatoes from sticking to the bottom.
- Don't overcrowd the skillet, cook in batches if necessary.
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 in a bowl or on a plate with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or chopped scallions.
Pairings:
This dish pairs well with a side salad or some crusty bread.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the potatoes are not cooking through, cover the skillet with a lid to help steam them.
- If the potatoes are sticking to the bottom of the skillet, add a little more oil or water to the pan.
Food safety advice:
- Make sure to cook the bacon until crispy to avoid any risk of foodborne illness.
- Wash all vegetables thoroughly before using.
Food history:
Hash is a dish that dates back to the 1800s and was originally made with leftover meat and potatoes.
Flavor profiles:
Savory, smoky, slightly spicy.
Serving suggestions:
Serve for breakfast, lunch, or dinner.
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