SOUTHWESTERN RUSSET POTATO HASH

Goes great with a poached or fried egg and garnish with sliced avocado for breakfast, brunch or lunch. Or you can serve as side with your favorite chicken, pork, or beef

SERVES: 4-6

Ingredients:

1 Package of Fresh Sides Russet Potatoes, Skin on- “ no peeling required
(diced, or sliced)

3 tablespoons olive oil
2 garlic clove smashed
Pinch of salt
½ cup onion, diced
½ cup diced green, red or yellow bell peppers
1 tablesppon poblano or one jalapeño chili pepper, diced (optional)
½ cup Canadian bacon, ham or precooked pancetta (optional)
or leftover roasted chicken
4-6 eggs poached or fried based on number of servings( optional)

Preparation:

1. Open the re-sealable package of Fresh Sides Russet Potatoes cut potatoes into large dice or sliced, add olive oil, garlic, salt and pepper.

2. Place sealed bag on microwaveable plate and microwave for 4 minutes on high. Using potholders, carefully remove plate from microwave.  Let rest for 1 minute.  Use the cool touch panels at the top and bottom of bag for safe handling. Carefully open the seal with a fork. 

3. Add remaining vegetables and microwave for an additional 3 minutes.

3. Using potholders, carefully remove plate from microwave.  Let rest for 1 minute or leave in bag if cooking with egg.  Use the cool touch panels at the top and bottom of bag for safe handling. Carefully open the seal with a fork, and serve.

This recipe was developed by Chef Camille Becerra is a NYC based chef and restaurateur known for incorporating the Latin spices of her heritage as well as her dedication to sourcing local quality and sustainable ingredients. She believes her approach to healthy applications and classic techniques lends itself to maximizing flavor.


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