Hash Purples

Breakfast hash purples:

Ingredients:

Purple potatoes
Green Onions (amount according to taste)
Garlic (amount according to taste)
Red peppers (amount according to taste)
Salt
Pepper
Cayenne pepper powder or paprika (depending on heat desired)

Soak the purple potatoes in a bowl of water for about a half an hour. This
makes it very easy to scrub the skins, eliminating the need to peel them
and lose those nutrients. After scrubbing, pat them dry and cut them into
approximately 3/4" cubes. Be careful where you cut them, as they can stain
(purple potato juice!). Put them in a mixing bowl.
Wash, trim, and slice the green onions. Add to potatoes.
Finely chop the garlic and add to potatoes.
Wash and cut up the red peppers to taste. I like fairly large hunks of sweet
red pepper.
Add salt, pepper, and pepper powder to taste.
Spray a little bit of pam or other cooking spray in a non-stick roasting pan.
Bake in a 400-degree oven for approximately 1/2 hour. This time will vary with
the size and amount of the potato pieces. Stir occasionally while baking.
I have found that ensuring that they lie in a single layer works the best and
yields a crispy, not soggy, crust on the potatoes.

Sorry about the approximate amounts. I make this different every time. We
find that the combination of purple, green, red, and white makes a dish
that is a visual delight. It's also a low fat replacement for those
greasy breakfast hash browns.