Roasted Potato Hash
Ingredients:
| Ingredient | Measurement | Grams | Preparation |
|---|---|---|---|
| Russet potatoes | 2 pounds | 907 grams | Peeled and diced into 1/2-inch cubes |
| Sweet onion | 1 | 150 grams | Diced |
| Red bell pepper | 1 | 120 grams | Diced |
| Serrano chili or jalapeño | 1 slice (optional) | 5 grams | Optional |
| Salt | To taste | - | - |
| Chipotle powder | 2 teaspoons | 8 grams | - |
| Garlic powder | 2 teaspoons | 7 grams | - |
| Vegetable oil | 3 tablespoons | 42 grams | - |
Instructions:
- Combine ingredients: In a large bowl, combine diced potatoes, onion, bell pepper, chili (if using), salt, chipotle powder, and garlic powder. Toss to coat.
- Add oil and toss: Add the vegetable oil and toss until all ingredients are evenly coated.
- Spread on baking sheet: Spread the hash mixture on a baking sheet lined with foil.
- Roast: Roast in an oven preheated to 425 degrees Fahrenheit for 30-40 minutes, or until potatoes are crisp on the edges and cooked through.