Monterey Potato Hash
Serving Size / Yield
- 4 sm Baking potatoes
- 1 med Red onion
- 1 sm Green bell pepper
- 2 Cloves garlic
- 2 Tbs Olive oil
- 1 tsp Dried basil (or oregano) leaves, crushed
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1 C Water
- 1 C Cherry tomatoes
- 1/4 C Monterey Jack cheese (shredded)
Scrub potatoes and pat dry with paper towels. Cut potatoes crosswise into 1/4 inch thick slices. Slice red onion. Cut green pepper lengthwise in half. Remove stem and seeds. Rinse, dry and cut into 1/4 inch strips. Chop garlic.
Heat the wok over high heat about 1 minute or until hot. Drizzle oil into the wok and heat 30 seconds. Add potatoes and stir fry about 8 minutes or until lightly browned.
Reduce heat to medium.
Add onion, garlic, basil, salt, and black pepper to potatoes; stir fry 1 minute. Stir in water; cover the wok and cook potatoes about 5 minutes or until tender crisp stirring gently.
Rinse tomatoes and pat dry with paper towels. Cut tomatoes in half; set aside. Add green pepper to potato mixture; stir fry until all water in the wok evaporates. Gently stir in tomatoes; heat through.
Transfer to a serving dish and sprinkle with cheese.