I’m off to the beach! Every September my husband and I pack our son and all of our beach gear into the car for week of sandy, fun, insanity with my family; that’s parents, grandparents, and Aunties. If you ever find yourself on the US East Coast, mid-September is the best time of year for being a beach bum. It gets hot during the day but not oppressive, and the ocean water temperature is at its warmest, so there’s no shockingly cold dips. The evenings are cool, crisp, and perfect for donning light sweaters and pedal pushers for a spontaneous late night ice cream outing or a walk on the beach. Sadly, this is probably the last year that we’ll be able to spend a whole September week at the shore because next year my little one starts kindergarten. I hear that the public schools frown upon absences for beach excursions… Maybe I’ll get away with pulling him out for a long weekend next year. Yeah, I’m that mom.
Along with our week at the beach with the WHOLE family comes 10 hungry mouths to feed. My mom, sister, and I end up cooking a couple of meals a day for the crew. With 10 people, eating out gets pretty pricey, so it makes sense based on that. Also, as my dad says in his Philly accent, “why wood I wanna godo a rest’rant when yous’ guys food is better?” Hmmm… I don’t know how I feel about that. As much as I love to cook, it’s nice to take a break and have someone cook for me every once in a while! That’s why my mom and I keep it simple with our meal planning. No highbrow, gourmet meals this week (as much as I love that). Think classic, simple dishes that the whole family can get behind (including a couple of picky eaters who will remain unnamed). Things like meatballs, corn on the cob, and cod chowder. My favorite beach time meal, after our annual Maryland crab cake night, is all things brunch. I’m talking monkey bread, my sister’s pancakes, local doughnuts, and a big breakfast of eggs, bacon, and potato hash.
Today’s recipe for Zesty Potato and Pepper Hash is perfect for serving just such a crowd as mine. It’s well seasoned, but you can give it as much heat with cayenne as you like to make it appeal to your particular group. The red frying peppers add a sweetness to the dish that no one can resist! Make it by the trough-full to fill lots of hungry bellies before an exhausting day of relaxing on the beach.
- 1½ lbs yellow new potatoes
- 2 Tbsp plus 1 tsp olive oil
- 1 lb nardello peppers or other sweet frying pepper
- ⅓ C yellow sweet onion, diced
- 1 tsp granulated garlic
- 1 tsp paprika
- cayenne to taste*
- ½ tsp salt
- Clean your potatoes and place them into a pot of water and boil until they're just fork-tender. If the skins are cracking or the potato is beginning to fall apart, they've been over cooked. The time this takes will vary on the size of your potatoes. Mine took approximately 15 minutes. Once fork-tender, drain and set aside and allow to cool to the point that they can be handled for cutting.
- While your potatoes are cooking, wash your sweet frying peppers and cut them into ½ inch thick rings. To remove the seeds, place them under running water and press the seeds out with a finger or a thumb.
- Over medium-low heat, add olive oil to a large frying pan and cook the onions and peppers until they begin to soften, about 10 minutes.
- While the peppers and onions are softening, slice your yellow potatoes about ⅛ inch thick.
- Once the peppers have softened, add granulated garlic, paprika, cayenne and salt to the pan. Stir to combine and cook for 1 minute.
- Turn the heat up to medium-high and add the remaining olive oil to the pan. Once hot, fold in your potatoes. Sauté until the potatoes are heated through and browning a little. Serve immediately.
Double or triple the recipe as desired based on the size of your hungry crowd. As written, this is a vegan recipe. If you are a love of cheese, this is also delicious when topped with freshly grated parm.
I love fried potatoes with breakfast and this variation on a standard hash looks so good! Love the spices and the peppers and onions in there! Now all that plate needs is some eggs and bacon! 😉
Don’t worry! Eggs to order. Except no poached eggs…. I’m not poaching eggs for 10 people while I’m on vacation!
This looks amazing – love those photos! Just pinned it, because I need to make this 🙂
Thanks so much for pinning!
This looks so delicious and easy – perfect for a quick weeknight meal! Will have to try it soon!
We’ve totally had this for dinner. Breakfast for dinner happens almost every week in my home!
I’d love to eat this gorgeous looking dish not just for breakfast but at anytime of the day!
Thanks for sharing!
Thanks Madiha! I’ve cooked them for breakfast, brunch and dinner. I’m guessing they’d be pretty good at lunch too!
A perfect quick and easy side dish! Love it. Pinned!
Thanks for pinning Elaine!
Oh wow, these look amazing! Didn’t know you call them “hashed potatoes” – actually I never knew how to call them since they are not actually fried in the “traditional” way. I make those all the time. In German they’re called “Bratkartoffeln” 😀
“Bratkartoffeln” is a lot more fun to say that “hashed!”
Oooooooh I’ve been really into peppers this year! Just tried a hatch chile for the first time about a month ago. This looks so good!
Hatch chile… yum, yum, yum…I’ve been messing around with some ideas for hatch chile recipes for next year, but nothing on the blog as of yet. Maybe I’ll find something spicylicious on your corner of the web!
This is a very creative combination.
Thanks!
I want to go to the beach with you guys if this is what you’re making! Hope you had a great time!
Thanks Sarah. You’re welcome to join the ruckus, but I have to warn you that I come from one of those really loud families!
I love hash and this looks delicious Rachel! Thanks.
Thank you, Judy!
You had me at potatoes and hash. It doesn’t take much 🙂 So simple and delicious, going to make it tomorrow.
Let me know how it turned out!
I’m a huge fan of hash – make it with meat or meatless. Either way, it’s perfect brunch food.
I love hash too. The best thing is it’s so easy to make!