Ingredients
Hash
- 6 small red bliss potatoes
- 1 onion, 1/2-inch dice
- 1 bell pepper, 1/2-inch dice
- 1 ear of corn, kernels removed
- 1 garlic clove, grated
- 1 1/2 tbsp. olive oil
- salt + pepper
- 1/4 roughly chopped parsley
Optional garnish
- parmesan cheese
- lemon wedges
Instructions
- Prick the potatoes with a fork and place them onto a plate in one single layer. Microwave for about 2-3 minutes to par-cook. Keep in mind, cooking times will vary slightly depending on how fresh your potatoes are and the strength of your microwave. They should not be cooked all the way through.
- In a large skillet, heat 1/2 tbsp. of olive oil over moderate heat. Add the onion and bell pepper, and saute until golden. Add the corn kernels and saute for 1-2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Do not brown.
- Remove the vegetables and transfer to a plate.
- To the skillet, add more olive oil to fry the potatoes.
- Dice the potatoes into bite-sized pieces, about the same size as the rest of the vegetables.
- Saute until tender and lightly golden. Season with salt and pepper.
- Add the vegetables back to the pan and stir gently to warm through.
- Add the parsley.
- Serve with parmesan cheese and lemon wedges as garnish, if desired.