KitchenAid KSM1FPA Instruction Manual - Page 19

English RECIPES Potato Red Pepper Breakfast Hash DISCS USED: Makes 6 ¾-cup servings TIP: Hash can be made one day ahead, then reheated on a baking sheet at 400°F (204°C) for 10 minutes. 3 Russet potatoes, washed and dried ½ r  ed pepper, cored and seeded ¼ w hite onion, peeled 1 jalapeño pepper, cored and seeded 1 tablespoon extra-virgin olive oil 1  tablespoon unsalted butter 1 green onion, snipped 1 garlic clove, minced ¾ teaspoon kosher salt, or to taste 1 teaspoon fresh ground pepper ½ c up cooked bacon, crispy and crumbled NOTE: This recipe requires the KSM2FPA model or accessory pack, KSMFPAEP. Assemble the dicing kit on the KitchenAid® Food Processor attachment. Dice the potatoes, red pepper, onion, and jalapeño through the large feed tube. Heat olive oil and butter in a large sauté pan set over medium heat. Add the potatoes to the pan and toss with the salt and pepper. Cook for 3 minutes, then stir (some potato may stick to the bottom of the pan). Add the red pepper, onion, jalapeño and garlic, and cook for an additional 10-12 minutes or until potatoes are well cooked and begin to brown. Turn the heat to low, add bacon and green onion and cook for an additional 3 minutes. Remove from heat and serve with over medium eggs. 19