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Cajun Hash Browns

Source of Recipe


From "All the Best Potatoes"






List of Ingredients



• 2-1/2 lbs. large potatoes (about 6 red, white or Yukon gold potatoes)
  
• 3 Tbsp olive oil
  
• 1 cup finely chopped onion
  
• 2 medium cloves garlic, peeled and minced
  
• 1 large red bell pepper, seeded and finely chopped
  
• 3/4 tsp salt
  
• 1/4 tsp cayenne pepper
  
• 1/4 tsp freshly ground black pepper
  
• Optional: 1/4 tsp Tabasco sauce
  
• 2 medium green onions, thinly sliced
  






Instructions



1. Peel the potatoes and cut into about 3/4-inch cubes. Place in a saucepan and cover with water. Bring to a boil, reduce the heat and simmer about 7 minutes, or until the potatoes are tender. Drain. (The potatoes can be done ahead to this point and held in refrigeration, covered, overnight.)
   
   
2. In a large heavy skillet, heat the olive oil over medium heat. Add the onion and saute 5 minutes. Stir in the garlic and bell pepper; saute 2 minutes.
   
   
3. Put the potatoes into the pan with the salt, cayenne, black pepper and Tabasco, if using. Cook 10 to 15 minutes, or until the potatoes are browned and slightly crusty. Turn occasionally. Stir in the green onion, cook 1 minute and serve.
   
   Makes 6 servings.