Breakfast Potato Hash
Breakfast Potato Hash
Equipment
Ingredients
- 2-3 large russet potato, par cooked in instant pot
- 1 small white onion, diced
- 2 ribs celery, diced
- 1 cup Trio of peppers, diced
- 1 tsp garlic granules
- 1 tsp smoked paprika
- 1 tbsp nutritional yeast
- Salt and Pepper
Instructions
- If your potatoes are not pare cooked. Wash and add water to instant pot and cook for 10-15. Allow to cool completely. It's best use allow the potato to sit overnight in the fridge.
- Slice potatoes into cubes. Dice the onions, celery and peppers. Feel free to add any additional vegetables you have on hand, like spinach, brussel sprouts, mushrooms etc.
- Heat your non stick pan to medium high heat and saute onions, celery and peppers until soften. Add the cubed potatoes and continue to brown. Continually add splashes of water to prevent from burning. Sprinkle with nutritional yeast and any other seasoning you prefer.
- If you follow a 50/50 plate with Starch Solution you can add additional non starchy vegetables.
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