Crispy potato hash with beans
Crispy fried potatoes, onions and bell peppers with a pan of hot baked beans.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Russet potatoes600 g
- Yellow onions100 g
- Bell peppers1 bell pepper
- Baked beans (can)2 cans
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Cut the potatoes into 1 cm dice (no need to peel). Boil for 5 minutes, then drain well.600 g russet potatoes
- Heat 2 tablespoons of oil in a large skillet over a medium-high heat. Fry the potatoes for 12 minutes, turning only now and then, until crisp. Chop the onion and pepper and add them for the last 5 minutes.100 g yellow onions1 bell pepper
- Warm the baked beans in a small pan. Serve the hash with the beans on top and plenty of black pepper.2 cans baked beans
Use leftover cooked potatoes if you have them. They crisp up even better.
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