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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I was fixing a Western omelet form my husband while frying up potatoes in another pan, recalls Shirley Frank of Neponset, Illinois. I cut up too many vegetables for the omelet and didn't want to waste them, so I added them to the potatoes. Everyone wanted a taste. Now I make this hash at least once a month. Ingredients:
6 small potatoes, peeled and cut into 1/2-inch cubes |
1 cup sliced fresh mushrooms |
1 small green pepper, diced |
1 small sweet red pepper, diced |
1 small onion, chopped |
1 teaspoon garlic salt |
1 teaspoon minced fresh parsley |
1/4 teaspoon pepper |
2 tablespoons butter |
Directions:
1. In a bowl, combine the first eight ingredients. In a large nonstick skillet, melt butter over medium-high heat. Add potato mixture. Cook and stir for 15-16 minutes or until potatoes are lightly browned. Yield: 8 servings.
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