A savory and hearty dish made with crispy potatoes, sautéed vegetables, and seasoned to perfection. Potato hash is quick to prepare yet satisfying, making it an ideal choice for breakfast, brunch, or even a cozy dinner option when you need something comforting and delicious.
Why You’ll Love This Recipe
This potato hash recipe is a versatile crowd-pleaser that comes together in just 30 minutes. The combination of crispy, golden potatoes with sautéed onions and bell peppers creates a perfect balance of textures and flavors. You’ll love how customizable it is—add eggs for a protein boost, throw in some sausage for extra heartiness, or top with cheese for a gooey finish. It’s also budget-friendly, using simple ingredients that you likely already have in your kitchen. Whether you’re cooking a weekend brunch or need a quick weeknight dinner, this hash delivers big flavor with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Potatoes form the foundation of this dish, offering a hearty, starchy base that crisps up beautifully when cooked properly. Russet potatoes work wonderfully for their starchy quality, but red or Yukon Gold potatoes are excellent alternatives for a creamier interior.
Olive oil is used for cooking the potatoes and vegetables, imparting a subtle fruity note. You can substitute with butter or even duck fat for different flavor profiles.
Onion provides a sweet, aromatic foundation that caramelizes slightly during cooking, adding depth to the hash. Yellow onions are standard, but red onions will give a slightly sweeter, milder flavor.
Bell pepper contributes a fresh, slightly sweet crunch and vibrant color. Any color works beautifully—green for a more vegetal flavor or red/yellow/orange for sweeter notes.
Garlic adds an aromatic pungency that elevates the entire dish. Fresh is best, but pre-minced works in a pinch when you’re short on time.
Smoked paprika brings a distinctive smoky depth without adding heat. This Spanish spice transforms the hash, giving it a complex undertone.
Dried thyme offers an earthy, slightly floral note that complements the root vegetables perfectly. If you’re not a fan, rosemary or oregano make good alternatives.
Salt and pepper are essential for bringing all the flavors together. Don’t be shy with the seasoning—potatoes particularly benefit from proper salting.
Fresh parsley finishes the dish with a pop of color and fresh, herbaceous flavor. It cuts through the richness and adds a brightness that elevates the whole dish.
Directions
- Prepare the Potatoes:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes in a single layer and cook for 10–15 minutes, turning occasionally, until they are golden brown and crispy. Remove the potatoes from the skillet and set aside. - Sauté the Vegetables:
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion, bell pepper, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant. - Combine Potatoes and Seasoning:
Add the cooked potatoes back into the skillet with the sautéed vegetables. Stir in the smoked paprika, dried thyme, salt, and pepper. Cook for another 5–7 minutes, allowing the flavors to meld and the potatoes to crisp up even more. - Finish and Serve:
Once everything is well combined and the potatoes are crispy and golden, remove from heat. Garnish with fresh parsley and any optional toppings like fried eggs, crumbled sausage, cheese, or avocado.
Servings and Timing
This potato hash recipe yields 4 generous servings, making it perfect for a family breakfast or brunch. Each serving contains approximately 280 calories, providing a satisfying meal without being too heavy. The total preparation and cooking time is about 30 minutes, with 10 minutes of prep and 20 minutes of cooking time. This quick turnaround makes it an excellent option for busy mornings or weeknight dinners when you’re short on time but don’t want to compromise on flavor.
Variations
Meat Lover’s Hash: Add 8 ounces of crumbled cooked sausage during the final cooking stage for a protein-packed version.
Southwest Hash: Mix in 1/2 cup of black beans, 1/2 cup corn kernels, and season with 1 teaspoon of cumin and a pinch of cayenne pepper. Top with avocado slices and a squeeze of lime.
Vegetable Medley Hash: Incorporate other vegetables like zucchini, mushrooms, or asparagus for an even more nutritious version.
Cheesy Hash: Sprinkle 1 cup of shredded cheddar or pepper jack cheese over the hash during the final minute of cooking, then cover until melted.
Sweet Potato Hash: Substitute half or all of the regular potatoes with sweet potatoes for a sweeter, more nutritious twist.
Breakfast Hash: Top individual servings with a fried or poached egg and a sprinkle of green onions for a complete breakfast.
Mediterranean Hash: Add chopped sun-dried tomatoes, olives, and crumbled feta cheese, with a sprinkle of oregano instead of thyme.
Storage/Reheating
Refrigeration: Store leftover potato hash in an airtight container in the refrigerator for up to 3-4 days. The flavors often develop and improve overnight, making this an excellent make-ahead dish.
Freezing: While possible, freezing isn’t ideal as potatoes can change texture once thawed. If you do freeze, store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: The best way to reheat potato hash is in a skillet over medium heat with a tablespoon of oil to restore crispiness. Stir occasionally until heated through, about 5-7 minutes. You can also use an oven at 350°F (175°C) for about 10 minutes for larger portions.
Microwave Method: For quick reheating, microwave in 30-second intervals, though this will sacrifice the crispy texture.
Revitalizing: To refresh leftover hash, consider adding fresh ingredients when reheating, like a new handful of herbs, a dash of hot sauce, or even a freshly fried egg on top.
FAQs
How do I prevent my potatoes from sticking to the pan?
Make sure your oil is hot before adding the potatoes, and resist the urge to stir too frequently. Allow them to develop a crust before turning. Using a well-seasoned cast iron skillet or non-stick pan also helps tremendously.
Can I prep the potatoes ahead of time?
Yes! You can dice the potatoes up to 24 hours in advance. Store them in a bowl of cold water in the refrigerator to prevent browning, then drain and pat them dry thoroughly before cooking.
What’s the secret to getting really crispy potatoes?
The key is to not overcrowd the pan—cook in batches if necessary. Also, patting the diced potatoes dry before cooking removes excess moisture, helping them crisp up beautifully. Higher heat also promotes crispiness, but watch carefully to prevent burning.
Is this recipe gluten-free?
Yes, this potato hash recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease. Just be cautious if adding any pre-packaged toppings like sausage, which may contain gluten.
Can I use leftover cooked potatoes?
Absolutely! Leftover boiled or baked potatoes work wonderfully in this recipe and will cook even faster. Simply skip the initial potato cooking step and add them directly with the sautéed vegetables.
What’s the best potato variety to use for hash?
Russet potatoes create the crispiest exterior due to their high starch content. Yukon Golds offer a nice balance of creaminess and crispness. Red potatoes hold their shape well but won’t get quite as crispy.
How can I make this recipe vegan?
The recipe is already vegan as written, just avoid animal-based toppings like eggs, cheese, or meat. Consider adding nutritional yeast for a cheesy flavor or crispy tofu for protein.
Can I make potato hash in the oven?
Yes! Toss all ingredients with oil and seasonings, spread on a baking sheet, and roast at 425°F (220°C) for about 25-30 minutes, stirring halfway through. This hands-off method is great for larger batches.
What can I serve with potato hash?
For breakfast or brunch, pair with fried eggs, toast, or fresh fruit. For dinner, it complements grilled meats, fish, or works as a hearty side dish. It’s also delicious with a simple green salad for a lighter meal.
Can I add eggs directly to the hash?
Yes! Create small wells in the cooked hash and crack eggs directly into them. Cover and cook on low heat until the eggs reach your desired doneness, typically 3-5 minutes for set whites and runny yolks.
Conclusion
Potato hash is the epitome of comfort food that doesn’t sacrifice flavor for simplicity. With its perfectly crispy potatoes, colorful vegetables, and aromatic seasonings, it delivers satisfaction in every bite. The beauty of this recipe lies in its versatility—make it as written for a delicious side dish, or transform it into a complete meal with your favorite protein additions.
What makes this dish truly special is how it can be adapted to whatever you have on hand, making it the perfect recipe for using up odds and ends in your refrigerator. Whether served for a lazy weekend breakfast, quick weeknight dinner, or as a crowd-pleasing brunch offering, potato hash never disappoints.
Master this basic recipe, and you’ll have an infinitely customizable dish in your cooking repertoire that you can turn to time and again. The humble potato hash proves that sometimes the simplest dishes are the most beloved.
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Easy Crispy Potato Hash – Perfect Breakfast or Dinner!
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A savory and hearty dish made with crispy potatoes, sautéed vegetables, and seasoned to perfection. Perfect for breakfast or a cozy dinner, this dish is easily customizable with your favorite add-ins like eggs, sausage, or cheese.
Ingredients
- 4 medium potatoes, peeled and diced
- 2 tablespoons olive oil (or your choice of oil)
- 1 medium onion, chopped
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (optional)
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- Optional toppings: fried eggs, crumbled sausage, cheese, or avocado
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes in a single layer and cook for 10–15 minutes, turning occasionally, until they are golden brown and crispy. Remove the potatoes from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion, bell pepper, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant.
- Add the cooked potatoes back into the skillet with the sautéed vegetables. Stir in the smoked paprika, dried thyme, salt, and pepper. Cook for another 5–7 minutes, allowing the flavors to meld and the potatoes to crisp up even more.
- Once everything is well combined and the potatoes are crispy and golden, remove from heat. Garnish with fresh parsley and any optional toppings like fried eggs, crumbled sausage, cheese, or avocado.
Notes
- Customize the dish with your favorite add-ins like eggs, sausage, or cheese for extra flavor and protein.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- This recipe is naturally gluten-free and can be adjusted to suit various dietary needs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
