11
50

Ingredients

  • 3 russet potatoes (washed and dried)
  • 1/2 red pepper (cored and seeded)
  • 1/4 white onion (peeled)
  • 1 jalapeno chilies (cored and seeded)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 green onions (snipped)
  • 1 garlic cloves (minced)
  • 3/4 teaspoon kosher salt (or to taste)
  • 1 teaspoon ground pepper (fresh)
  • 1/2 cup cooked bacon (crispy and crumbled)

Directions

  1. Assemble the dicing kit in the work bowl of the KitchenAid® Pro Line® 16 cup Food Processor. Use the medium food pusher to dice the potatoes, red pepper, onion, and jalapeño. Use the clean out grid to push any caught vegetables through to dice.
  2. Heat the olive oil and butter in a large sauté pan set over medium heat. Add the potatoes to the pan and toss with the salt and pepper. Let cook for 3 minutes before stirring (some potato may stick to the bottom of the pan).
  3. Add in the red pepper, onion, jalapeño, and garlic, and cook for another 10-12 minutes or until the potatoes are well cooked and beginning to brown.
  4. Turn the heat down to low, add in the bacon and green onion, and cook for another 3 minutes. Remove from heat and serve with over medium eggs.
  5. Tip: Hash can be made one day ahead, then reheated on a baking sheet at 400 degrees for 10 minutes.
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