Jason's Breakfast Hash
I first made this spicy, cheesy, and delicious potato hash when getting rid of some leftover ingredients in my fridge about 10 years ago. I have probably made it 50 times in the past 10 years, changing and perfecting it along the way. Enjoy!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
contains dairy
vegetarian
pescatarian
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoon oil
- 6 medium potatoes
- 1 large bell pepper
- 1/2 large yellow onion
- 1/2 medium jalapenos (omit for milder spice, don’t remove seeds for spicy)
- 2 cup shredded sharp aged white cheddar cheese (can substitute monterey jack or plain cheddar)
- Carbohydrate 40.581357232906 g
- Cholesterol 0 mg
- Fat 18.2889870023311 g
- Fiber 5.25698589086125 g
- Protein 4.7983496474359 g
- Saturated Fat 1.89566043104507 g
- Serving Size 1 1 (275g)
- Sodium 14.0317606837607 mg
- Sugar 35.3243713420447 g
- Trans Fat 0.960746967553929 g
- Calories 338 calories
Chop potatoes, bell pepper, and yellow onion into 1/2 inch cubes. Remove seeds and mince jalapeño. Combine potatoes, bell pepper, onion and jalapeño with pepper, salt, garlic powder, and cayenne pepper and mix well. Heat oil in large skillet, then add potato mixture. Cook mixture about 10 minutes on high heat until potatoes start to soften, stirring occasionally to avoid burning. Reduce heat to medium and cook an additional 5 to 10 minutes until potatoes are lightly browned and fork tender. Reduce heat to lowest setting and sprinkle cheese evenly over mixture. Cook 3 to 5 minutes, without stirring, until cheese has melted. Serve hot. Serving suggestion: serve 1 cup portion in large bowl with fried egg on top.
