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Monterey Potato Hash

Russ Myers


This stir fry dish is sure to please all the vegetarians in your family.

★★★★★ 2 votes
4 / 6 servings
10 Min
20 Min


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)


1Scrub 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.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian