Breakfast Hash
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- salt and pepper to taste
- 3 cloves garlic minced
- 1 cup diced onion
- 2 pounds potatoes i used 10 small red potatoes cut into bit
- 1 diced bell pepper
- 1 sliced jalapeno seeds removed
- 1 diced roma or vine tomato
- 1 cup water (approximate)
- Carbohydrate 13.9023523176895 g
- Cholesterol 0 mg
- Fat 0.161990924172264 g
- Fiber 2.17784575813104 g
- Protein 1.8593001658949 g
- Saturated Fat 0.0571461881523509 g
- Serving Size 1 1 recipe (1033g)
- Sodium 79.8902098835573 mg
- Sugar 11.7245065595584 g
- Trans Fat 0.0463474587682339 g
- Calories 60 calories
Heat a skillet on medium heat.Add diced onions and garlic. When they start to stick to the pan add a few tablespoons of water (up to ¼ cup) and stir with a silicon spatula. These can cook for a few minutes while you prepare the potatoes.Add bite sized potatoes to the skillet plus ¼ cup of water and cover with a lid. Cook for 10 minutes, check for sticking half way through and add water and stir if needed. Prepare the rest of the veggies.Add the bell pepper and jalapeno, stir and add more water if needed then cover with a lid and cook for 10 more minutes but check it after 5. At this point the potatoes should be softened enough to bite or cut with a fork.Check for doneness. If potatoes and peppers are cooked through add the tomatoes, cover with the lid and remove from heat. Let them sit for 5 minutes.
