This is my favorite potato dish. More than mashed or smashed or scalloped or baked or any other way to make potatoes, this simple little hash is my first choice. It is a mixture of perfectly tender, but not mushy, potatoes, sweet and soft bell peppers, delicious onions and just enough Worcestershire sauce to make you wonder what that great seasoning is over it all. It may seem like a lot of chopping at first, but I promise that is the hardest part of making it. And there is no peeling required, which is good because peeling potatoes ranks at the bottom of my list of cooking tasks I like to do. The hash works great as a breakfast or lunch dish, but equally well as a dinner or side dish. Try it once and you'll be looking for excuses to make it again and again and again.
Potatoes O'BrienPublished 10/27/2014
- 2 tablespoons vegetable oil
- 1 1/2 pounds red potatoes chopped in 1/2 inch pieces (No substitutions here. Other potato varieties will break down and get mushy during cooking in this recipe)
- 1 onion, chopped
- 2 bell peppers, your color choice, chopped in 1/2 inch pieces
- 1/2 cup low sodium chicken broth
- 2 teaspoons Worcestershire sauce
- salt and pepper
- 4 green onions, sliced thin
- Heat the oil in a large skillet over medium heat. Add potatoes, onion and peppers and toss to coat with the oil.
- Stir in the broth, Worcestershire sauce and 1 1/2 teaspoons salt. Cover the skillet and let cook, stirring occasionally, until potatoes are tender, about 15 minutes.
- Remove the lid from the skillet and cook, stirring occasionally, until the liquid has evaporated and potatoes are starting to brown, 12-15 minutes. Season with salt and pepper to taste and top with green onions before serving.
Prep Time:10 mins.
Total time: 45 mins.
Recipe Source: Cook's Country