Hash Browns with Red Pepper and Onion: Diary of a Foodie : gourmet.com

Diary of a Foodie

Serves4

January 2007

1/2 red bell pepper, chopped
1/2 roasted onion, chopped
3/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon unsalted butter
2 chilled roasted russet (baking) potatoes, peeled if desired, quartered lengthwise, and cut into 1/4-inch-thick slices
1/2 teaspoon black pepper

Cook bell pepper and onion with 1/4 teaspoon salt in oil in a 12-inch nonstick skillet over moderately high heat, stirring, until bell pepper is softened with brown edges, about 3 minutes. Transfer to a bowl with a slotted spoon
Add butter to skillet and heat over moderately high heat until foam begins to subside. Add potatoes and cook, undisturbed, until undersides are golden, about 3 minutes. Turn potatoes over and cook, stirring once or twice, until most are golden and crusty, 3 to 5 minutes more. Stir in bell pepper mixture, black pepper, and remaining teaspoon salt.

Photograph by Romulo Yanes