Potato Hash
This is the best 🥔 Potato Hash you will ever taste. I can honestly eat this for breakfast, lunch or dinner and it takes 10 minutes maximum from start to finish. This is everything I adore and strive for in my home cooking. It is so simple with only ✋ 5 ingredients but it is absolutely delicious. Oftentimes, the easiest and simplest recipes are the ones that taste the best in my humble opinion, and we do not need 36 different ingredients to make something taste good.Â
When you’re craving an American diner-style breakfast, look no further than this easy hash brimming with crisp and golden potatoes and perfectly tender onions and peppers. It’s speedy, satisfying, and the answer to inevitable side dish conundrum when you’re hosting brunch.
A pan-fried combination of chopped potatoes, bell pepper, and onion, potato hash is named after the French word hacher, which means to chop. While the general idea stays the same, there is no right or wrong way it — anything goes. After a bunch of testing, here’s how we like to make it.
The foolproof method for potatoes with a creamy center and crispy exterior is to cook the potatoes in a separate pot first. This helps to avoid any starchy buildup when sautéing the potatoes later in the skillet.Â
Once everything has a nice, golden crust, we double down on flavor by stirring in garlic, sweet paprika, fresh parsley, and Parmesan cheese. While we think it’s perfect as is, this could easily be transformed into a cheesy potato hash by swapping the Parmesan for your favorite melty cheese. Try cheddar, Monterey Jack, or provolone — and don’t be afraid to add an extra handful or two.
To turn it into a meal, consider serving with fried eggs; you could even make divots directly in the skillet, crack in the eggs, and place it in the oven for a few minutes to cook them in the pan.
Add breakfast sausage or bacon, along with ketchup or hot sauce for a super-hearty start to the day.
Serve it as a side dish at dinner. Try it with steak, chicken, or your favorite meat alternative.
1 1/2 pounds Yukon gold potatoes (about 3 large)
1 1/4 teaspoons kosher salt, divided, plus more as needed
1 small yellow onion (about 6 ounces)
1 small red bell pepper (about 6 ounces)
4 cloves garlic
1/2 small bunch fresh parsley
1 ounce Parmesan cheese, finely grated (about 1/4 cup), plus more for serving
2 tablespoons olive oil
2 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon sweet paprika