Roasted Pepper and Potato Hash
Roasted Pepper and Potato Hash
Ingredients
For the Hash
- 1 1/2 pounds mini potatoes, halved or quartered depending on size
- 2 bell peppers, any color, cored and chopped into 1-inch pieces
- 1 white onion, medium, chopped
- 1 cup tomatoes, cherry or grape, halved, or 1 large tomato, diced
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the prepared mini potatoes, bell peppers, white onion, and tomatoes.
⏱️ 5 min
- 3
Drizzle the vegetables with olive oil. Sprinkle with kosher salt, black pepper, garlic powder, and smoked paprika. Toss everything together thoroughly until all vegetables are evenly coated with oil and seasonings.
⏱️ 5 min
- 4
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for proper roasting and browning. If necessary, use two baking sheets.
⏱️ 2 min
- 5
Roast for 20 minutes, then remove the baking sheet from the oven and carefully flip the vegetables with a spatula. Return to the oven and continue roasting for another 15 to 20 minutes, or until the potatoes are tender and lightly browned, and the peppers are softened.
⏱️ 35 min•🌡️ 400
- 6
Once roasted to your desired tenderness and crispness, remove the hash from the oven. Garnish with fresh chopped parsley, if using, and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Pepper and Potato Hash
Ingredients
For the Hash
- 1 1/2 pounds mini potatoes, halved or quartered depending on size
- 2 bell peppers, any color, cored and chopped into 1-inch pieces
- 1 white onion, medium, chopped
- 1 cup tomatoes, cherry or grape, halved, or 1 large tomato, diced
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the prepared mini potatoes, bell peppers, white onion, and tomatoes.
⏱️ 5 min - 3
Drizzle the vegetables with olive oil. Sprinkle with kosher salt, black pepper, garlic powder, and smoked paprika. Toss everything together thoroughly until all vegetables are evenly coated with oil and seasonings.
⏱️ 5 min - 4
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for proper roasting and browning. If necessary, use two baking sheets.
⏱️ 2 min - 5
Roast for 20 minutes, then remove the baking sheet from the oven and carefully flip the vegetables with a spatula. Return to the oven and continue roasting for another 15 to 20 minutes, or until the potatoes are tender and lightly browned, and the peppers are softened.
⏱️ 35 min•🌡️ 400 - 6
Once roasted to your desired tenderness and crispness, remove the hash from the oven. Garnish with fresh chopped parsley, if using, and serve immediately.
⏱️ 3 min