Potato Hash
By Moiraine
I created this dish to make up for the lack of a side dish on a weekday. It's simple, easily customizable, and tastes delicious!
Ingredients
- Peeled or unpeeled diced russet potatoes
- Grated cheese (any kind)
- Diced green peppers
- Diced sweet onions
- Olive oil
- Cooked bacon, broken up into little bits
Details
Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 60mins
Cost Budget Friendly
Preparation
Step 1
Spread the potatoes in a casserole dish until they are evenly spaced. You can use raw potatoes, or you can parboil them.
Step 2
Spread the grated cheese, green peppers, sweet onions, and the bacon over the potatoes until evenly covered.
Step 3
Pour some olive oil, salt, and pepper plus whatever other spices you want over the dish, and put in an oven preheated to 450.
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Chef Tips and Tricks
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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