Crispy Breakfast Potato Hash with Peppers and Onions

Prep time 30 minutes Servings 4

Crispy breakfast potato hash with peppers and onions is a one-skillet dish that holds its own with or without eggs on top. Nocellara del Belice N°11's robust, grassy character suits a dish with this much going on in the pan.

Ingredients

2 pounds russet potatoes, diced
1/3 cup Nocellara del Belice N°11
1 bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
Salt and pepper, to taste
Fresh parsley, chopped

Instructions

Bring a pot of salted water to a boil, add the diced potatoes, and par-boil 5 minutes, just until slightly softened but not falling apart.
Drain the potatoes well and spread them on a towel to pat dry, this step matters, excess moisture keeps them from crisping.
Heat Nocellara del Belice N°11 in a large skillet over medium-high heat until shimmering.
Add the potatoes in a single layer and let them cook undisturbed 4 to 5 minutes, resist the urge to stir, this is what builds a deep golden crust.
Add the bell pepper, onion, garlic, and smoked paprika, and cook 8 to 10 minutes more, stirring occasionally, until the vegetables soften and the potatoes turn crisp and golden all over.
Season with salt and pepper and finish with a scatter of fresh parsley before serving hot.

Nutrition

Serving size 1 serving

Calories 358

Total fat 18g

Saturated fat 2g

Cholesterol 0mg

Sodium 162mg

Carbohydrates 44g

Dietary fiber 6g

Sugars 4g

Protein 5g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.