Potato and Vegetable Hash

Ingredients

• •1 lb russet potatoes, diced
• •1 medium onion, diced
• •1 red bell pepper, diced
• •1 cup diced zucchini
• •1 cup diced mushrooms
• •3 tablespoons olive oil
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 teaspoon garlic powder
• •1/2 teaspoon paprika

Directions

1. 1Heat olive oil in a large skillet over medium-high heat.
2. 2Add diced potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften and brown.
3. 3Add onion, bell pepper, zucchini, and mushrooms to the skillet and stir well.
4. 4Cook for 5-7 minutes until vegetables are tender and potatoes are golden and crispy.
5. 5Season with salt, pepper, garlic powder, and paprika, then toss to combine.
6. 6Cook for 1-2 minutes more until flavors meld, then serve hot.

💡 Par-cook potatoes before adding zucchini to vegetable hash; zucchini releases water quickly and cannot wait for raw potato cubes to become tender.

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