Oven Roasted Hash Browns with Bell Pepper

You will adore this amazing side dish! The caramelized potatoes boast the flavors of sweet paprika, zesty garlic, and tangy Worcestershire sauce. Plus, they're perfectly crisp on the outside and tender on the inside. 

Oven roasting cuts out work, calories and fat!: Classic hash browns (also known as home fries, house fries, and American fries) are typically made stove-top with copious amounts of oil or butter. Lots of fat is needed because the potatoes take a while to soften, so you need to make sure they don't dry out. To speed things up, sometimes the potatoes are par-boiled or steamed first, but you still need lots of fat to keep them from sticking to the skillet. In this recipe, the oven does ALL the work, creating perfectly cooked, golden brown hash browns with a fraction of the calories and fat. 

Want a spicy version? Add a little cayenne pepper, or serve the hash browns with hot sauce on the side. 

About the skillet: Make sure you choose an ovenproof skillet so you can assemble, cook and serve everything in the same pan. I prefer cast iron because it creates a nice crust on the potatoes. 

Consider these for breakfast and brunch: Turn these hash browns into a winning breakfast or brunch by topping them with fried eggs.

Oven Roasted Hash Browns with Bell Pepper 

2 tablespoons olive oil
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon garlic powder
3/4 teaspoon salt, preferably kosher 
1/2 teaspoon ground black pepper
1 1/4 pounds cubed potatoes, red, russet or Yukon gold
1 red or green bell pepper, seeded and diced
2 green onions, chopped 

Preheat the oven to 425 degrees. 
In a large ovenproof skillet, whisk together the oil, Worcestershire sauce, paprika, garlic powder, salt, and pepper. Add the potatoes, bell pepper and green onions and toss to combine. 
Transfer the skillet to the oven and roast for 55 to 60 minutes, until the potatoes are golden brown and tender, stirring every 20 minutes. 

Serves 4