My take on Veggie Hash

The traditional hash, at least as I think about it, is chopped up potatoes with some corned beef and onions served for breakfast with runny eggs over the top.  For this dinner I decided to do something a little different and went with a potato+veggie combination.

For this dish, feeding two, you'll want the following:

2 small-medium white potatoes

1 small red bell pepper

1 small yellow bell pepper

1 large green tomato

1 avocado

I started with small white potatoes, cut into french fry style strips and cooked them in a sauté pan with a tablespoon of light olive oil.

While the potatoes are cooking, slice the peppers with a similar size.  Once the potatoes have started to brown toss in the sliced peppers and allow the mixture to continue to cook for about five minutes.  Continue to agitate so that things don't stick.

After the five minutes of peppers cooking, add the chopped green tomato and cook for another 10 minutes, stirring frequently.

If there is still water in the pan after 10 minutes, cook until water has evaporated and then remove from heat and plate.  I served it with a white fish, avocado and sautéed squash, but you can serve it with whatever you'd like, enjoy!