Here’s a simple and delicious Potato Hash recipe—crispy, savory, and perfect for breakfast, brunch, or even dinner 🥔🍳
Potato Hash
Ingredients (2–4 servings)
- 4 medium potatoes, diced (Yukon Gold or Russet work best)
- 1 small onion, diced
- 1 bell pepper, diced (optional)
- 2–3 tbsp vegetable oil or butter
- Salt and pepper, to taste
- Optional: garlic powder, paprika, or fresh herbs (parsley, thyme)
- Optional: cooked bacon, sausage, or ham, chopped
- Optional: eggs, for topping
Instructions
- Prep potatoes
- Dice potatoes into small, even cubes (~½ inch)
- Optional: parboil for 5 minutes to speed up cooking and get extra crispy edges
- Cook potatoes
- Heat oil or butter in a large skillet over medium heat
- Add potatoes, season with salt and pepper
- Cook, stirring occasionally, 15–20 minutes until golden brown and tender
- Add vegetables
- Add onion and bell pepper
- Cook 5–7 minutes until softened and slightly caramelized
- Add extras
- Stir in cooked bacon, sausage, or ham if using
- Add garlic powder, paprika, or fresh herbs if desired
- Optional eggs
- Make wells in hash and crack eggs directly into skillet
- Cover and cook 3–5 minutes until eggs are done to your liking
- Serve
- Serve hot with ketchup, hot sauce, or avocado
Tips & Variations
- Crispier hash: use a cast iron skillet and don’t overcrowd the pan
- Sweet potato hash: substitute sweet potatoes for a sweeter version
- Cheesy hash: stir in shredded cheddar or sprinkle on top at the end
- Meal prep: store in an airtight container up to 4 days; reheat in skillet or oven
If you want, I can give a sheet pan breakfast hash, keto-friendly hash, or loaded diner-style hash with all the toppings.
Do you want the sheet pan version?
Here’s a simple and delicious Potato Hash recipe—crispy, savory, and perfect for breakfast, brunch, or even dinner 🥔🍳
Potato Hash
Ingredients (2–4 servings)
- 4 medium potatoes, diced (Yukon Gold or Russet work best)
- 1 small onion, diced
- 1 bell pepper, diced (optional)
- 2–3 tbsp vegetable oil or butter
- Salt and pepper, to taste
- Optional: garlic powder, paprika, or fresh herbs (parsley, thyme)
- Optional: cooked bacon, sausage, or ham, chopped
- Optional: eggs, for topping
Instructions
- Prep potatoes
- Dice potatoes into small, even cubes (~½ inch)
- Optional: parboil for 5 minutes to speed up cooking and get extra crispy edges
- Cook potatoes
- Heat oil or butter in a large skillet over medium heat
- Add potatoes, season with salt and pepper
- Cook, stirring occasionally, 15–20 minutes until golden brown and tender
- Add vegetables
- Add onion and bell pepper
- Cook 5–7 minutes until softened and slightly caramelized
- Add extras
- Stir in cooked bacon, sausage, or ham if using
- Add garlic powder, paprika, or fresh herbs if desired
- Optional eggs
- Make wells in hash and crack eggs directly into skillet
- Cover and cook 3–5 minutes until eggs are done to your liking
- Serve
- Serve hot with ketchup, hot sauce, or avocado
Tips & Variations
- Crispier hash: use a cast iron skillet and don’t overcrowd the pan
- Sweet potato hash: substitute sweet potatoes for a sweeter version
- Cheesy hash: stir in shredded cheddar or sprinkle on top at the end
- Meal prep: store in an airtight container up to 4 days; reheat in skillet or oven
If you want, I can give a sheet pan breakfast hash, keto-friendly hash, or loaded diner-style hash with all the toppings.
Do you want the sheet pan version?
