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Crisp and golden brown, potato hash is irresistible. Serve topped with poached or fried eggs for a great start to the morning.
1 1/2 pounds all-purpose potatoes, peeled and cut into 1/2-inch cubes
6 tablespoons vegetable oil, divided
1 medium onion, chopped
2 medium red bell peppers, chopped
2 teaspoons Lawry's® Seasoned Salt
1/2 teaspoon Lawry's® Seasoned Pepper
Place potatoes in 2-quart saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 7 minutes or until potatoes are just tender. Drain. Pat dry with paper towels; set aside.
Meanwhile, heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add onion and bell peppers. Cook 5 minutes or until tender, stirring occasionally. Add potatoes, remaining 4 tablespoons oil, seasoned salt and seasoned pepper. Cook 5 minutes or until crisp and golden brown, stirring occasionally.
(Amount per serving)
Almost a daily breakfast for years, like to add bacon grease to the oil.
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