I love when my husband says….Don’t worry about dinner honey, I will make it 🙂

He had gotten some little red potatoes and a green pepper along with a red onion and a zucchini, so he wanted to just whip this yummy little hash up for a simple summer supper! (And he even let me take a picture of himself while he was cooking 🙂

End of Summer Potato Hash

Cut up some baby red potatoes into little cubes.  He used about 4 or 5 potatoes, depending on how much you want to make.

Heat up a little olive oil in a big skillet and cook the potatoes until they start to soften.(I used Rosemary infused olive oil, but you certainly can use regular olive oil) Season with a few pinches of salt and pepper.  Cut up zucchini into little cubes or half moons and chop up 1/4 of the red onion and dice up the green pepper.

Add in all of the veggies into the skillet with the potatoes and cook through until soft.

We seasoned with salt and pepper and a little garlic salt along with a little lemon pepper.

We topped with parmesan cheese 🙂

Gluten Free and Yummy 🙂