Skillet Breakfast Hash with Peppers

“Every single diet I ever fell off of was because of potatoes and gravy of some sort.” – Dolly Parton

This breakfast hash is great to serve to a crowd – just in time for your upcoming New Years Day Brunch! The color from the bell pepper is lovely and the potatoes develop a nice flavor from browning in the skillet.  To keep things easy, serve up the potatoes right from the skillet.

Makes 6-8 servings as a side dish

5-6 potatoes, chopped
1 red bell pepper sliced thin
1 small onion sliced thin
1 garlic clove minced
1 jalapeno, seeded and sliced thin
1 tbsp butter
salt and pepper to taste

Blanch potatoes in salted water for about 10 minutes. Drain and set aside. Melt butter in cast iron skillet over medium high heat and add onion. Saute for 3 minutes and then add peppers, garlic and potatoes. Stir and cook for a further 5-10 minutes until potatoes are cooked through and browned. Sprinkle with salt and pepper.

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