Potato Hash with Bell Peppers & Onions
- 2 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 4 large or 6 medium potatoes, peeled and cut into ½” cubes
- 1 onion, diced
- 1 red bell pepper, diced
- 2 tsp. fresh parsley, chopped
- 3 garlic cloves, minced
- Salt and pepper, to taste
- 1/4 cup freshly grated Parmesan cheese
Preheat the oil and butter in a large nonstick skillet over medium heat. Add potatoes, toss to coat with oil, and place a lid on the pan. Allow the potatoes to cook covered for 10 minutes.
Remove the lid and increase the heat to medium high. Add onion and bell pepper. Cook for 15 minutes, stirring occasionally, until the potatoes and vegetables turn golden brown.
Add the parsley and garlic; cook for 2 minutes. Season with salt and pepper. Sprinkle with Parmesan and serve immediately.