Cheryl Birch

2 Medium size yellow sweet potatoes –
peeled and cut into small squares

2 small russet potatoes –
peeled and cut into small squares

1/2 cup diced baby portabella mushrooms

1/2 medium onion diced
(or a whole onion, if you are an onion lover)

1 medium aneheim green pepper diced
(substitute pasilla or small bell pepper)

1 medium aneheim red pepper diced
(substitute small red bell pepper)

1 tsp oregano

2 tablespoons of butter

2 tablespoons Extra Virgin olive oil

Salt and pepper to taste

Shake of Cayenne optional
(Recommended if you used bell pepper. If anaheims are spicey it’s not needed)

1. Bring large pot of generously salted water to a boil
2. Boil diced sweet and russet potatoes for 5 minutes. Drain thoroughly and
set aside.
3. Heat up olive oil in a large skillet (medium high heat); when hot, add onions and a minute later add peppers.
4. When onions are starting to turn transluscent, turn heat down to medium.
5. Add butter and let melt, add mushrooms and all of the potatoes.
6. Add oregano, salt and pepper, optional cayenne
7. Stir components in fry pan to coat with butter.
8. Let fry on one side to brown. Using a spatula scoop up and turn over
sections to brown the other side.
9. When potatoes are soft and have lightly browned, the hash is ready to serve.

Makes a great vegetarian meal with a fresh salad. Or, serve as a side to beef, turkey or chicken. For breakfast serve with an egg on top. (My husband likes bacon crumbles sprinkled on it too) Enjoy!