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Bell Pepper and Onion Hash

Bell Pepper and Onion Hash

Bell Pepper and Onion Hash

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Large skillet or frying pan
2
Cutting board
3
Sharp knife
4
Measuring spoons

Ingredients

Vegetables

  • 1
    2 medium Bell peppers
  • 2
    1 each Large yellow onion

Fats

  • 1
    2 tablespoons Olive oil

Seasonings

  • 1
    0.5 teaspoon Salt
  • 2
    0.25 teaspoon Black pepper
  • 3
    0.5 teaspoon Garlic powder
  • 4
    0.25 teaspoon Paprika

Optional

  • 1
    1 tablespoon Fresh parsley

Directions

1

Prepare the Vegetables

Wash and dry the bell peppers. Remove the stem, seeds, and membranes from the bell peppers. Cut them into 1/2-inch strips. Peel the onion and cut it in half, then slice each half into 1/4-inch thick strips. Note: Use a sharp knife carefully to avoid injury.

2

Heat the Pan

Place a large skillet or frying pan over medium heat. Add the olive oil to the pan. The pan is ready when you feel warmth coming off the surface.

3

Sauté the Vegetables

Add the sliced bell peppers and onions to the heated pan. Stir them to coat with the oil. Sauté the vegetables, stirring occasionally, for about 8-10 minutes. The vegetables should become tender and slightly translucent, with some charring on the edges.

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4

Add Seasoning

Season the vegetables with salt, black pepper, garlic powder, and paprika. Stir well to combine. Cook for an additional 2-3 minutes, allowing the spices to toast and release their flavors. Be careful not to let the spices burn by stirring often.

5

Final Steps and Serving

Remove the pan from the heat. If using, sprinkle fresh parsley over the top. Let the hash cool slightly before serving. Warning: The pan and vegetables will be hot!

Recipe Tips

  • For best results, use fresh and firm bell peppers and onions. Avoid any that are soft or bruised.
  • Store leftover hash in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave.
  • To add a smoky flavor, use smoked paprika instead of regular paprika.
  • If you don’t have fresh parsley, use 1/2 teaspoon of dried parsley.
  • This hash is a versatile side dish that pairs well with various main courses. Serve it as a side for breakfast with eggs, as a side for lunch or dinner with grilled meats, tofu, or legumes. It’s also great in tacos or omelets.
  • If you don't have a skillet, use a wide saucepan or pot with a flat bottom. A cast iron pan is ideal for even heating and charring.

Nutrition Facts (per serving)

Calories

175 kcal

Carbs

18g

Protein

3g

Fat

11g

Fiber

4g

Sugar

8g

Sat. Fat

1.5g

Sodium

300mg

Trans Fat

0g

Cholesterol

0mg

Potassium

400mg

Vitamin A

1000%

Vitamin C

120%

Calcium

25%

Iron

1%

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