Breakfast Hash Purples
Yield
1 servingPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
purple potatoes
|
* |
| 1 | each |
scallions, spring or green onions
amount according to taste |
|
| 1 | clove |
garlic
|
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
purple potatoes
|
* |
| 1 | each |
scallions, spring or green onions
amount according to taste |
|
| 1 | clove |
garlic
|
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
cayenne pepper
|
*
|
Directions
Soak the purple potatoes in a bowl of water for about a half an hour.
This makes it very easy to scrub the skins, eliminating the need to peel them and lose nutrients.
After scrubbing, pat them dry and cut them into approximately ¾ inch cubes.
Be careful where you cut them, as they can stain (purple potato juice!).
Put them in a mixing bowl.
Wash, trim, and slice the green onions.
Add to potatoes.
Finely chop the garlic and add to potatoes.
Wash and cut up the red peppers to taste.
Add salt, pepper, and pepper powder to taste.
Spray a little bit of pam or other cooking spray in a non-stick roasting pan.
Bake in a 400-degree oven for approximately ½ hour.
This time will vary with the size and amount of the potato pieces.
Stir occasionally while baking.
I have found that ensuring that they lie in a single layer works the best and yields a crispy, not soggy, crust on the potatoes.
Note* Paprika can be used instead of Cayenne pepper
