Hashes are one of those foods that are simply to make but difficult to define because the possibilities with them are virtually endless. This grilled pepper hash is perfect for miscellaneous veggies in the fridge or leftovers from last nights dinner. It’s incredibly easy to add additional items like steak, chicken and even tofu.
As usual, fire up the grill with enough charcoal to last for good burn for at least 30 minutes. While the grill is getting warmed up, start chopping up the potatoes into cubes about 1cm wide. The size doesn’t need to be perfect but it needs to be consistent so that the hash cooks evenly. The peppers and onions should also be cut about the same size as the potatoes. At this time you can also remove the leaves from the rosemary sprigs. Fresh rosemary is best but if you only have dried rosemary that’ll work as well.
A great cast iron skillet is necessity for this recipe. Place it on the grill to let it get to temperature and pour the olive oil in the pan. Before the oil starts to smoke, add the diced potatoes with rosemary leaves.
Stir the potatoes well making sure to coat all sides evenly with oil. (Remember when cooking with an iron skillet at these temperatures to use a wooden or metal utensils. Plastic ones will melt unless they specifically constructed for high heat cooking.) Let the potatoes cook unattended for about 5 minutes to allow for well browning. Once they are browned they should look like something like the following.
The color comes next by adding the peppers and the red onions. Stir well and leave unattended for a few more minutes. You can put the cover back on the grill at this time if you like.
Once the peppers are cooked and aromatic it’s time for the eggs. We’re going for sunny side up in this recipe but if you prefer them scrambled go ahead and mix them up! Start by forming a hole about the size of 2 eggs in the center of the pan. Placing the eggs on top of the mix itself will make it take longer to cook.
Right before the eggs are cooked to your desired doneness, add the green onions to really make it pop.
Serve immediately.
Grilled Pepper Hash with Sunny Side Up Eggs
Ingredients
- 1/2 Russet Potato
- 1/2 Green bell pepper
- 1/2 Red bell pepper
- 1/5 Red onion
- 1/3 cup of green onions
- 2 Sprigs fresh rosemary
- 2 Eggs
- Olive oil
- salt
- black pepper
Directions
- Step 1 Fire up the grill for a quick cook
- Step 2 While the grill is warming up, cut the potatoes, bell peppers and onion in about 1 cm cubes. Strip the rosemary leaves off of the sprigs
- Step 3 Pour some olive oil into the skillet a let it come to temp
- Step 4 Place potatoes and rosemary in skillet, stir and let cook for 5 min. Repeat every 5 min until potatoes are slightly charred and golden brown
- Step 5 Add onions and peppers and let cook for 3 min
- Step 6 Create a hole in middle of skillet for egg
- Step 7 Crack open both eggs and let cook in middle of new hole, cover and let cook until the eggs are set
- Step 8 Top with green onions
- Step 9 Add salt and pepper to taste, serve immediately
