Last weekend we had a pretty relaxing Sunday morning. After a busy weekend with including an awesome dinner at Jose Garces’s DISTRITO and a day trip to Lancaster to visit both Lancaster and Stoudt’s Breweries, we needed some time to unwind, and eat an actual meal at home. We had a ton of potatoes left over from CSA as well as a a huge bag that I bought from the grocery store a few weeks ago. Knowing that they would start to go bad soon, we figured, what the heck!? Let’s make some hash browns!

Beer sampler from Lancaster Brewing Company

Stuart’s Potato Hash

5-6 potatoes, some white, some sweet
1 onion
assorted peppers: bell, italian, jalepeno
1/4 cup extra-virgin olive oil
1/2 teaspoon chili powder
1/4 teaspoon garlic salt
salt and pepper to taste

Chop potatoes into 1/2-inch cubes. Chop onions and peppers.

Heat a cast-iron skillet over medium heat. Add olive oil. Once oil is hot add potatoes, onions, peppers. Season with chili pepper, garlic salt, salt and pepper. Let cook in oil, stirring only very occasionally for about 30 minutes, until potatoes are browned and beginning to crisp. Raise heat to medium-high and cook for 10 more minutes.  Cook until potatoes develop a crispy layer.

Serve with ketchup, Sriacha sauce, or condiment of your choosing.

We ate this along with two eggs each, sunny side up. I enjoyed one of my harvest muffins with some peach jam. And lots and lots of coffee. What a great way to start the day.