Chef Wallace's Breakfast Hash

  • 6 Russett potatoes cubed into 1/8"x1/8" pieces
  • 2 bell peppers minced
  • 3 cloves garlic minced
  • 1 medium red onion minced
  • 4 tbsp plant based butter
  • 2 tsp Cooking With Greens Spicy Lime Blend
  • 1 tsp Cooking With Greens No Salt Onion Black Pepper Blend
  • 1 tbsp Cooking With greens Pink Sea salt
  • 2 tbsp olive oil

In a large saute pan, heat olive oil and butter on medium heat. Add in potatoes once oil starts bubbling. Cook on medium for 10 minutes stirring occasionaly. Once potatoes are al dente, add remaining ingredients. Toss thoroughly. Cook will tossing for 5 additional minutes. Level out potatoes in pan, increase heat to medium high and cook for an additional 5 minutes.  Serve.

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