Carby goodness -- it's what's for dinner (a.k.a potato, vidalia onion and green pea hash)

I love carbs. I can't deny it.

I really love carbs when I am very hungry and it is way past my dinner time. Like tonight.

The potato is at the top of my list o' favorite carbs.

Fried. Mashed. Baked. Sauteed.

It really doesn't matter as I could eat potatoes everyday, every meal.

Though my waist line may revolt.

Tonight, my favorite carb played the starring ingredient in a potato hash that featured vidalia onion and peas.

I was looking for a dish to accompany the rather plain and very healthy baked lemon pepper fish we were having for dinner. 

I stared at the box of perfectly good rice pilaf and the box of brown rice but nothing can compete with a good old russett potato.

The potatoes were also on the verge of being at the 'this potato has seen better days' state so I threw the potatoes in the microwave. While they cooked, I cut up and sauteed some sweet vidalia onion in butter.

Once the potatoes were cooked, I took them from the skin and placed the broken up potato pieces in the pan with the onions and butter and proceeded to sautee them over medium heat until they started to gain a little bit of the golden brown color that comes when you cook things in butter.

Ah, bliss.

I gave the pan of goodness a few shakes of onion salt, garlic salt and ground pepper.

Then for color, I added a handful of frozen peas.

I let the whole dish cook for a few more short minutes, stirring it frequently.

After about a total of 12 minutes from start to finish to make this side dish full of carby (is that a word? I don't think so but I like it anyway) goodness, I scraped it into a dish and served it up alongside our rather sedate fish.

Needless to say, there wasn't a bit left of my potato, vidalia onion, and pea hash. I also made this exact hash for my husband but substituted sweet potatoes.  It was equally as good!

Carby goodness -- it's what's for dinner!

Potato, Vidalia Onion and Green Pea Hash
(serves 4-6 people)

Ingredients
4 medium size russett potatoes
3-4 tablespoons unsalted butter
1 vidalia onion, chopped
3/4 cup frozen green peas
Garlic salt
Onion salt
Freshly ground pepper

Details
*Microwave potatoes until fully cooked. Then, peel skins off of potatoes and cut the potatoes into bit-size pieces.

*While the potatoes cook, melt the butter in the pan (you can use less or more butter depending on how much butter you like in your potatoes) and sautee the onion until soft.

*Once the onion is soft, add the potato pieces to the pan and sprinkle with garlic salt, onion salt and pepper to taste.  Stir the hash frequently while cooking over medium heat until potatoes start to get slightly brown.