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Diary of a Foodie

Hash Browns with Red Pepper and Onion

Diary of a Foodie: Season One: The Green Kitchen

Serves4
  • Active Time:10 min
  • Start to Finish:20 min
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.
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