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RECIPESRECIPES
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.
Potato Red Pepper Breakfast Hash
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 red pepper, cored and seeded
¼ white 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 cup cooked bacon, crispy
and crumbled
DISCS
USED:
W10641290A_ENv13.indd 19 5/28/14 11:50 AM
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