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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Great potato and herb hash for breakfast, braunch or a side dish Ingredients:
2 tbs (30 ml) olive oil |
2 cups (500 ml) diced, peeled sweet potatoes |
2 cups (500 ml) diced, unpeeled potatoes |
1 medium onion, diced |
2 bell peppers (capsicum), seeded and diced |
1 clove garlic, finely chopped |
1 tsp (5 ml) dried rosemary |
1/2 tsp (2 ml) dried thyme |
1/2 tsp (2 ml) dried tarragon |
salt and freshly ground pepper to taste |
cayenne pepper to taste (optional) |
poached or fried eggs (optional) |
Directions:
1. Heat the olive oil in a large skillet over moderate heat.
2. Add the vegetables, herbs, salt, pepper, and optional cayenne and cook covered for 5 minutes.
3. Remove the cover and cook an additional 10 to 15 minutes, stirring frequently, until the vegetables are tender and lightly browned.
4. Serve topped with poached or fried eggs if desired.
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