Potato Hash

• 1 cup creme fraiche or sour cream
• 2 tablespoons water
• 1 teaspoon lemon zest plus 1 tsp. fresh lemon juice (1 lemon)
• 2 1/2 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1 1/2 pounds Yukon gold potatoes, cut into 1/2-inch dice
• 5 tablespoons olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, cut into 1/2-inch dice
• 1 tablespoon roughly chopped fresh flat-leaf parsley

1. Whisk together first 3 ingredients, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside to chill.
2. Preheat oven to 325u0b0F. Place potatoes on baking sheet; add 1 tablespoon oil and 3/4 teaspoon salt, and toss to coat.
3. Bake in preheated oven, about 30 minutes, stirring once halfway through.
4. Heat a large cast-iron skillet over medium. Add 1 tablespoon oil; swirl to coat. Add onion and 1/2 teaspoon salt, and cook, stirring, about 5 minutes. Add bell pepper, and cook, stirring, 5 minutes. Remove onion and bell pepper.
5. Increase heat to medium-high. Add remaining 3 tablespoons oil to skillet. Add potatoes; cook until golden brown, 4 minutes. Stir and cook 2 more minutes. Add bell pepper mixture, 3/4 teaspoon salt, and 1/4 teaspoon pepper, and cook 1 minute. Remove from heat; stir in chopped parsley. Serve with creme fraiche mixture.

creme fraiche, water, lemon zest plus, kosher salt, black pepper, gold potatoes, olive oil, yellow onion, red bell pepper, parsley

Taken from www.myrecipes.com/recipe/potato-hash (may not work)