This hash brown dish gets its playful name from the colour of the bell peppers and paprika added to the mix. Serve it as part of a special brunch or even as a side dish at dinner.

Yield: Serves 8.



  • 1/4 cup salted butter
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 cup sliced green onions
  • 1 tsp freshly ground pepper
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 2 lb (1 kg) frozen hash brown potatoes, thawed
  • 1/3 cup freshly grated Parmesan cheese


  1. Preheat oven to 350°F.
  2. Melt butter in a frypan over medium heat. Add bell peppers and onions; sauté just until barely tender.
  3. Stir in pepper, salt and paprika. Stir in hash browns and Parmesan cheese.
  4. Spoon mixture into a greased shallow 3 quart (3 L) baking dish. May be prepared to this point and refrigerated for up to 24 hours. Remove from refrigerator and let stand for 20 - 30 minutes.
  5. Bake at 350°F until heated through, about 45 minutes.
Nutritional analysis per serving:

181 calories, 8 g fat, 4.8 g protein, 24.7 g carbohydrate, 3.1 g fibre, 338 mg sodium