Barley Hash

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Barley Hash

Recipe Ingredients:
3/4 cup	Barley Grits/Meal
1 tsp	Salt, or to taste
2 tbsp	Olive Oil
1	Onion (large, finely diced)
1 small	Red Bell Pepper, seeded and finely diced
1 small	Green Bell Pepper, seeded and finely diced
1 tsp	Dried Thyme
1/8 tsp	Chipolte (ground) (Optional)
	Freshly ground Black Pepper (to taste)
Cooking Directions:
1.	Heat a heavy 3-quart saucepan over medium heat. Add barley. Stir frequently until barley emits a toasty aroma, about 3 minutes. Turn off heat. Stand back (barley will foam up) as you stir in 2
2.	Meanwhile, heat 1 tablespoon of the oil in a medium-sized nonstick skillet. Add onions and cook over medium-high heat, stirring occasionally, until limp and lightly browned, 3 to 5 minutes. Stir in bell peppers, thyme, chipotle (if using) and an additional
3.	Evenly coat the nonstick skillet with remaining tablespoon of oil and heat until sizzling. Transfer barley to skillet and press into an even layer. Cook over medium-high heat. After 3 minutes, use a spatula to loosen edges and gently slide spatula underneath hash to prevent sticking. Continue cooking until bottom is well browned, 5 to 8 more minutes. Reduce heat if bottom threatens to burn. Makes 4 servings.

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