Bell Pepper Hash Browns Recipes

HASH BROWN HOT DISH STUFFED BELL PEPPERS

Hash Brown Hot Dish Stuffed Bell Peppers image

Bell peppers stuffed with hashbrowns, ground beef, green beans, and cheese. My apartment-mate and I invented this recipe while drinking beer and 'reminiscing' about elementary-school cafeteria food. When we got around to trying it out, we were pleasantly surprised. Beats your old school cook's tater tot hot dish!

Provided by Beckerkorn

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

4 frozen hash brown patties
4 bell peppers, tops cut off, seeded
½ pound ground beef
1 (15 ounce) can green beans, drained
1 fresh jalapeno pepper, diced
salt and pepper to taste
1 pinch cumin
1 cup shredded Cheddar cheese

Steps:

Cook the hashbrown patties according to package directions. Mash with a fork and set aside.
Bring a large pot of water to boil over high heat. Place the peppers in the boiling water and turn off the stove. After 10 minutes remove the peppers from the water and set aside.
In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Mix in the hashbrowns, green beans, jalapeno, salt, pepper, cumin, and cheddar cheese.
Loosely stuff the beef mixture into the peppers. Place peppers onto a baking sheet. Bake 20 minutes in a 350 degrees F (175 degrees C) oven. Let cool 1 minute before serving.

Nutrition Facts : Calories 396 calories, Carbohydrate 25.5 g, Cholesterol 64.1 mg, Fat 23.4 g, Fiber 4.6 g, Protein 19.4 g, SaturatedFat 10.2 g, Sodium 665.2 mg, Sugar 4.1 g

POTATO HASH WITH BELL PEPPERS

Potato Hash with Bell Peppers image

Potato hash is a simple and healthy hearty vitamin rich breakfast. Serve with a side of eggs and/or toast.

Provided by The Taste of Kosher

Categories Dairy Free Breakfast

Time 25m

Number Of Ingredients 6

Ingredients

2 Tablespoons oil
2 ½ pounds potatoes, roughly chopped
2 cloves garlic, minced (optional)
1 small white onion, chopped
1 red or orange bell pepper, seeded and chopped
Salt and pepper, to taste

Steps:

Heat oil in a large frying pan. Add potatoes making sure not to crowed them. If necessary fry in batches. Fry for 5 minutes. Add peppers, onions, and garlic if desired. Fry until onions and peppers are tender and onions are soft. Serve with eggs.

Nutrition Facts : Calories 343 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 7 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 104 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

BELL PEPPER HASH

Bell Pepper Hash image

I just love peppers! From the 1995 "Heart Healthy Cookbook" of delicious healthy recipes, Edina, MN. Makes 5, 8 ounce servings.

Provided by BeccaB3c

Categories Peppers

Time 40m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

1/8 teaspoon vegetable oil
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped onion
1 cup breadcrumbs
1 cup low-fat cheddar cheese
1/2 cup skim milk

Steps:

Preheat oven to 350 degrees.
Lightly coat an 8x8 inch baking dish with vegetable oil.
In a large bowl combine all ingredients.
Pour into baking dish.
Bake for 30 minutes or until brown- Serve hot.

Nutrition Facts : Calories 162.7, Fat 3.1, SaturatedFat 1.3, Cholesterol 5.2, Sodium 313.4, Carbohydrate 23.8, Fiber 2.5, Sugar 4.8, Protein 10.2

POTATO AND BACON HASH WITH BELL PEPPERS

Potato and Bacon Hash with Bell Peppers image

Provided by Food Network

Categories side-dish

Time 35m

Number Of Ingredients 7

Ingredients

6 slices of bacon, cut into 1-inch pieces or 1 (1-inch) wide piece of slab bacon cut into lardons
1 onion, cut into small dice
2 teaspoons minced garlic
1 green bell pepper, cut into small dice
1 red bell pepper, cut into small dice
8 potatoes, peeled, chopped into small dice and blanched
Salt and pepper

Steps:

In a skillet (cast iron if available) cook bacon to render fat. Strain fat from bacon and set aside. Reserve bacon on paper towels. Use 2 tablespoons of bacon drippings to saute onions, garlic and bell peppers until soft. Add potatoes and cook until tender and crispy. Add reserved bacon and season to taste.

BELL PEPPER HASH BROWNS

BELL PEPPER HASH BROWNS image

Categories Potato Appetizer Fry

Yield 6 small cakes

Number Of Ingredients 11

Ingredients

3 small Russet or Yukon Gold potatoes
1/4 red or green bell pepper
shallot
three large cloves garlic
fresh thyme
egg
salt
pepper
olive oil
paprika
veg oil

Steps:

Peel and shred the potatoes. Salt with about five generous pinches of salt and mix to leech out water. Let sit. Finely slice shallot and mince garlic. Finely chop bell peppers. I used about 1/8 of the red and 1/8 of the green, just for color. Sautee the chopped veggies in olive oil, starting with the shallot. Let brown a little, then add the garlic and bell peppers. Let cook just to aldente, a couple of minutes. With your hands, squeeze out the water from the potato. Add the sauteed veggies, salt and pepper to taste, and about four small sprigs of fresh thyme (comes out to about two generous pinches). Beat egg and add to mixture. Mix well. Let sit for about 10 minutes. Heat up vegetable oil in a small skillet. Make the mix into small patties about the size of your palm and fry. When done, set it on a paper towel to drain some oil. Dash some paprika to taste.

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