These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
<p>Fall is upon us and I thought I’d try to make something for breakfast which I hardly have the time to make for myself or have. Yes, I’ve heard it said that breakfast is the most important meal of the day but we won’t get into that shall we. I’ve had potato hash before several times but haven’t made it myself until now. But here’s what I did.</p>Source: Rory Mitchell - Nature's Kitchen https://natureskitchn.com/blogs/recipes/potato-hash (Entered by Nora Lea)
Step by Step Instructions
- Caramelize onions in a non stick saucepan over medium heat. Combine remaining ingredients to pan (except saucinade) to pan. Stir ingredients occasionally for about 15 - 20 minutes or until potato is cooked. Add Smokin' Jerk BBQ Saucinade and stir thoroughly. Continue to cook over medium-low flames for another 5 - 10 minutes. Prep time: 10 minutes. Cook time 30 minutes. Serves 4 Notes: I really liked this and thought I'd try it again this time using butternut squash which I thought I liked better than with the potato. My wife also suggested adding a roasted poblano pepper instead of the green bell pepper. We also used coconut oil for this recipe but the oil of your choice should be fine too.
Back to Recipe Listings
Click here to go back to the recipe listings