Roasted Potato Hash


-8 to 10 russet potatoes (or other potato of choice!)

-2 bell peppers

-1 large yellow onion

-2 teaspoons of garlic powder

-1/4 cup of olive oil (or however much to coat all vegetables)

-Salt and pepper to taste


  1. Preheat the oven to 375 degrees.

  2. Wash potatoes to remove any dirt. Cut them into cubes.

  3. Clean the peppers. Cut them into slices, then cut those in half.

  4. Cut the onion into 1/8ths and separate the layers.

  5. Put the cut vegetables on a big cookie sheet. Add the olive oil, garlic powder, and salt and pepper. Mix the vegetables so they are evenly coated with oil and the spices. It’s easy to do this with your hands!

  6. Bake for 30-45 minutes until the potatoes are soft. Broil for a couple minutes to get a nice crisp.

  7. Enjoy!

Inspiration from:

Tips and Tricks:

  • When storing extra raw potatoes, keep them in a dark space so they don’t begin to sprout. Don’t store them with onions either or they will spoil each other!

  • Choose different colored peppers to add a pop of color.

  • Enjoy these at breakfast, lunch or dinner!

  • Don’t be afraid to be bold. Experiment with different spices to add exciting flavors to your dish.

Katie Harpham