Potato Hash with Bell Peppers and Onions

2  Tbsp olive oil

1  Tbsp unsalted butter

4 to 6 medium potatoes, peeled and cut into 1/2” cubes

1 onion, diced

1 bell pepper, diced

2 tsp fresh parsley, chopped

3 garlic cloves, minced

salt and pepper, to taste

1/4 cup freshly grated parmesan cheese


Preheat the oil and butter in a large nonstick skillet over

medium heat.

Add potatoes, toss to coat with oil, and place a lid on the

pan. Allow the potatoes to cook covered for 10 minutes.

Remove the lid and increase the heat to medium high.

Add onion and bell pepper. Cook for 15 minutes, stirring

occasionally, until the potatoes and vegetables turn

golden brown.

Add the parsley and garlic; cook for 2 minutes. Season

with salt and pepper. Sprinkle with Parmesan and

serve immediately.

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