American Breakfast Hash
A vegetarian breakfast / brunch recipe made with potatoes.
Servings: 2 -3
Ingredients
- Potatoes - 3 small peeled and cut into very small cubes
- Onions - 1/4 cup chopped fine
- Bell peppers/Capsicum - 1/2 cup chopped into small squares, as big as the size of potato pieces
- Broccoli - 1/4 cup cut into florets
- Mushrooms - 1/4 cup chopped into pieces
- Sour cream - on the side
- Parsley & Scallions/Green onions for garnish
Oils & Spices
- Olive Oil - 1&1/2 tbsp
- Oregano - 1/4 tsp dry
- Black pepper powder - 1/4 tsp
- Red chili flakes - a fat pinch optional
- Salt - to taste
Instructions
- Heat the oil in a big heavy bottom pan and add onions and saute for a minute on medium heat till slightly soft.
- Now add Potatoes and bell peppers and saute on medium heat till potatoes are cooked from the sides and slightly golden at the edges, for about 5 minutes.
- Add broccoli and mushrooms, oregano, chili flakes, black pepper powder and salt and give it a good toss. Cover the pan with the lid and let steam for about 3-4 minutes till the potatoes are cooked from the inside.
- Uncover and saute and toss everything for about 1 minute like a stir fry on high heat and the hash is done.
Serving Suggestion
- Serve it on a platter, topped with sour cream, pico de gallo and a dash of tobasco, with a side of buttered toast.
Notes
To speed up the procedure, you may use parboiled potatoes, that are not boiled till tender.
You may use any seasonal vegetables.
You may top it with salsa and guacamole.
You may spice it up to your liking.
You may use any seasonal vegetables.
You may top it with salsa and guacamole.
You may spice it up to your liking.