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Zesty Potato and Pepper Hash

September 13, 2015 By Rachel 27 Comments

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Zesty Potato and Pepper Hash – Feeding a crowd and need something simple and delicious? This hearty skillet dish satisfies those hungry bellies and can be adjusted for picky eaters.

zesty-potato-sweet-pepper-hash

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.

Zesty Potato and Pepper Hash

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.

potato-nardello-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.

zesty-nardello-potato-hashbite-sweet-pepper-potato-hash

Zesty Potato and Pepper Hash
 
Print
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
Feeding a crowd and need something simple and delicious? Zesty potato and pepper hash satisfies those hungry bellies and can be adjusted for picky eaters.
Author: Rachel Hanawalt
Recipe type: Breakfasts
Cuisine: American
Serves: 5
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. While the peppers and onions are softening, slice your yellow potatoes about ⅛ inch thick.
  5. Once the peppers have softened, add granulated garlic, paprika, cayenne and salt to the pan. Stir to combine and cook for 1 minute.
  6. 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.
Notes
*I used ⅛ tsp of cayenne for heat that that was somewhere between mild and medium.
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.
3.3.3077

zesty-potato-and-pepper-hash

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Filed Under: Breakfasts, Recipes Tagged With: Brunch, nardello peppers, new potatoes, paprika, sweet frying peppers, sweet onion, Vegan, Vegetarian, yellow potatoes

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Comments

  1. Chris @ SimpleFood365 says

    September 14, 2015 at 12:07 pm

    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! 😉

    Reply
    • Rachel says

      September 19, 2015 at 10:09 pm

      Don’t worry! Eggs to order. Except no poached eggs…. I’m not poaching eggs for 10 people while I’m on vacation!

      Reply
  2. Kat | curlsnchard.com says

    September 14, 2015 at 2:30 pm

    This looks amazing – love those photos! Just pinned it, because I need to make this 🙂

    Reply
    • Rachel says

      September 19, 2015 at 10:09 pm

      Thanks so much for pinning!

      Reply
  3. Paige @ Where Latin Meets Lagniappe says

    September 15, 2015 at 11:10 am

    This looks so delicious and easy – perfect for a quick weeknight meal! Will have to try it soon!

    Reply
    • Rachel says

      September 19, 2015 at 10:10 pm

      We’ve totally had this for dinner. Breakfast for dinner happens almost every week in my home!

      Reply
  4. Madiha Nawaz says

    September 15, 2015 at 11:39 am

    I’d love to eat this gorgeous looking dish not just for breakfast but at anytime of the day!
    Thanks for sharing!

    Reply
    • Rachel says

      September 19, 2015 at 10:34 pm

      Thanks Madiha! I’ve cooked them for breakfast, brunch and dinner. I’m guessing they’d be pretty good at lunch too!

      Reply
  5. Elaine @Flavour and Savour says

    September 15, 2015 at 10:24 pm

    A perfect quick and easy side dish! Love it. Pinned!

    Reply
    • Rachel says

      September 19, 2015 at 10:32 pm

      Thanks for pinning Elaine!

      Reply
  6. Howie Fox says

    September 16, 2015 at 4:35 pm

    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” 😀

    Reply
    • Rachel says

      September 19, 2015 at 10:32 pm

      “Bratkartoffeln” is a lot more fun to say that “hashed!”

      Reply
  7. Trish says

    September 16, 2015 at 9:40 pm

    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!

    Reply
    • Rachel says

      September 19, 2015 at 10:31 pm

      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!

      Reply
  8. Healing Tomato says

    September 17, 2015 at 6:31 pm

    This is a very creative combination.

    Reply
    • Rachel says

      September 19, 2015 at 10:25 pm

      Thanks!

      Reply
  9. Sarah says

    September 18, 2015 at 4:34 am

    I want to go to the beach with you guys if this is what you’re making! Hope you had a great time!

    Reply
    • Rachel says

      September 19, 2015 at 10:22 pm

      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!

      Reply
  10. Judy says

    September 19, 2015 at 6:55 pm

    I love hash and this looks delicious Rachel! Thanks.

    Reply
    • Rachel says

      September 19, 2015 at 10:13 pm

      Thank you, Judy!

      Reply
  11. Michele @ paleorunningmomma says

    September 26, 2015 at 10:25 am

    You had me at potatoes and hash. It doesn’t take much 🙂 So simple and delicious, going to make it tomorrow.

    Reply
    • Rachel says

      September 30, 2015 at 12:32 pm

      Let me know how it turned out!

      Reply
  12. laura@motherwouldknow says

    September 8, 2016 at 5:01 pm

    I’m a huge fan of hash – make it with meat or meatless. Either way, it’s perfect brunch food.

    Reply
    • Rachel says

      September 10, 2016 at 8:42 am

      I love hash too. The best thing is it’s so easy to make!

      Reply

Trackbacks

  1. 50 Scrumptious Hash Recipes For A More Versatile And Filling Meal says:
    November 28, 2015 at 4:39 am

    […] Recipe via simpleseasonal.com […]

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    December 7, 2018 at 9:50 am

    […] Zesty Potato and Pepper Hash from Simple Seasonal […]

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  3. Pennsylvania Vegetable in Season Right Now: Potato Edition - Pa Veggies : Pa Veggies says:
    July 14, 2020 at 4:29 pm

    […] Full recipe: https://simpleseasonal.com/recipes/meal-types/breakfasts/zesty-potato-and-pepper-hash […]

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Hi, I'm Rachel! Welcome to Simple Seasonal, a resource for simple, healthful, and delicious recipes that help you make the most of seasonal produce from your local farmer's market, CSA, or home garden. Simple Seasonal is committed to a whole foods diet. With an occasional cookie... ;)


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