An easy and crowd pleasing summer side dish. Feel free to add some sliced sausages to this dish or even some fresh rosemary or garlic for another layer of flavor. ~Chef Austin Merath
1 Lb Red Potato
5-6 Tbls Butter
Wash potatoes and slice into 1/4” rounds. Slice bell pepper and onions into strips and set aside.
In a large cast iron pan or on a griddle over medium heat, add 5Tbls of butter and melt.
Add potatoes, onions and peppers and toss to coat with butter. Season generously with salt and pepper.
Leave undisturbed, toss and flip hash mixture every 5 minuites. If things begin to stick, add more butter. Cooks potatoes around 30 minutes.
Once potatoes begin to become soft and brown, everthring is done! Add more seasoning if the hash taste bland. Serve with grilled chicken or steaks.