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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.

Source: Rory Mitchell - Nature's Kitchen (Entered by Nora Lea)
Serves: 4

3 medium potatoes peeled and diced
1 medium onion chopped      View Available Products
2 cloves garlic chopped
1/2 green bell pepper chopped      View Available Products
1/2 red bell pepper chopped      View Available Products
1 cup green peas
2 TBSP oil (coconut, olive,avocado, or other healthy oil)
sea salt to taste
3 TBSP Smokin' Jerk BBQ Saucinade (more or less depending upon preference)

Step by Step Instructions
  1. 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.


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