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Potato Hash with Bell Peppers and Onions

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Servings: 2
Author: Karyl


  • 1 Tablespoon Canola or vegetable oil
  • 1 Tablespoon butter or margarine
  • 2 large yukon gold potatoes, cut into 1/2" dice
  • 1/2 cup red onion, diced
  • 1/2 cup each red, yellow, green bell pepper, diced
  • 2 garlic cloves, minced (raw or roasted)
  • Salt and pepper, to taste
  • Freshly grated/shaved Parmesan cheese
  • Fresh parsley or basil, for garnish


  • Preheat oil and butter/margarine in a large skillet over medium heat
  • Add potatoes, toss to coat. Add salt and pepper.
  • Cook, stirring occasionally, for about 10 minutes, until potatoes are brown and crisp on outside, and cooked through inside. Don't stir too often, or the potatoes will not brown properly
  • Remove potatoes from skillet and set aside
  • In same skillet, add onions and bell peppers. Turn heat to medium-high and saute for 5-7 minutes, until peppers are still tender-crisp
  • Return potatoes to skillet, toss together with potato and onion mixture
  • Add fresh garlic, toss, and cook for 2-3 minutes
  • Portion into serving bowls
  • Top with basil/parsley and Parmesan