Nothing screams comforting to me more than hash browns. The best part is you can have it for breakfast, brunch, lunch, dinner or heck, a snack on it.
- 2 tablespoons Olive oil
- 4 Large or 6 medium potatoes, peeled and cut into 1/2-inch cubes
- 1 Onion, diced
- 1 Red bell pepper, diced
- ½ teaspoon Dried oregano
- ½ teaspoon dried thyme
- 3 cloves minced garlic
- Salt and pepper to taste
- ¼ cups Freshly grated parmesan cheese
Heat the oil in a large nonstick skillet over medium heat. Add the potatoes, toss to coat with oil and place a lid on the pan. Let the potatoes cook covered for 10 minutes.
Remove the lid and increase the heat to medium-high. Add onion and bell pepper. Cook for 15 minutes, stirring occasionally, until the potatoes and vegetables are golden brown.
Add oregano, thyme and garlic; cook 2 minutes. Season with salt and pepper. Sprinkle with parmesan and serve immediately.