Photo: Texas Hash Recipe
Ingredients
- 6 to 8 red potatoes, cubed
- 1 white onion, chopped
- 2 bell peppers, chopped
- 2 tablespoons fresh rosemary leaves, minced
- Olive oil
- Salt and black pepper
Directions
Preheat a grill to between 300 and 350 degrees F.
Put potatoes, onion, bell peppers, and rosemary in a large bowl and toss to combine. Coat with olive oil and toss again. Add salt and pepper, to taste.
When grill is preheated, place a medium skillet over the fire. Pour the contents of the bowl into the skillet. Continually stir potatoes until cooked thoroughly, approximately 25 minutes. Carefully remove hot skillet from grill and serve.
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By FredBT
simi valley, CA
on October 22, 2006
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The dish in the photo is uncooked I presume. Par boiling the spuds is the trick. Great to prep at home and take camping. Very popular with all.
By rbdorf_4613417
Chicago, IL
on April 18, 2006
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25 minutes is too short. The dish needs at least 35 minutes if you cut the potatoes like the picture. I did use a skillet but not a seraded one.
By ejjessi_1108555
Greenville, SC
on June 07, 2005
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I made this at home. Because of time constraints I halved my potatoes and boiled them about 10 mins, cubed them, and then put them in a pan, placed in the oven at give temp. I cooked until a little crusty. Basic recipe that fits the bill for me. The rub from this show rocks.
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