Roasted Potato Hash with Peppers and Onions
Spice up your potato game with this oven-roasted Pepper and Potato Hash. With the help of a freezer short cut, these cheesy potatoes are perfect from morning to night.
Servings: 4
Calories: 510kcal
Ingredients
- 3 tablespoon butter divided
- 1 green bell pepper seeded and diced
- 1 poblano pepper seeded and diced
- 1 cup diced onion
- ½ teaspoon Kosher salt divided
- ½ teaspoon black pepper divided
- 4 ½ ounces green chiles drained
- 32 ounces frozen diced hash browns
- 8 ounces Pepper jack cheese shredded
Instructions
- Preheat oven to 400℉.
- Melt 2 tablespoons of butter in a cast iron skillet (or other oven-safe skillet) over medium heat. Stir in diced bell pepper, poblano, and onion. Cook until the veggies are slightly softened. Add the green chiles and potatoes. Stir to combine.
- Add the bell pepper, poblano, and onions. Season with ¼ teaspoon each salt and pepper. Cook 7-8 minutes until soft. Add the green chiles and stir to combine.
- Add the remaining tablespoon of butter and the potatoes. Season with the remaining ¼ teaspoon each salt and pepper. Stir to combine.
- Transfer skillet to oven and bake for 25-30 minutes, stirring half-way through.
- Top with the shredded cheese and bake another 5 mintues until the cheese is melted. If desired, broil for 1-2 minutes to brown the top.
Notes
Variations:
- Use an assortment of colored bell peppers - red, orange, and yellow.
- Add meat for a meal-in-one skillet. Chopped ham, bacon, corned beef, or crumbled sausage or chorizo are all delicious additions.
- Season the hash with taco or fajita seasoning for a flavorful twist.
Nutrition
Calories: 510kcal | Carbohydrates: 49g | Protein: 20g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 858mg | Potassium: 861mg | Fiber: 6g | Sugar: 4g | Vitamin A: 921IU | Vitamin C: 73mg | Calcium: 465mg | Iron: 3mg