Are you looking for a good recipe to add to your breakfast collection? Try this skillet potato hash recipe. This potato hash recipe is a simple side dish that you can serve with protein of your choice, such as an egg, sausage, steak and is great for breakfast or dinner. It's so easy to make and is quite tasty too.
Breakfast Potato Hash
Potato hash is one of my favorite sides to order at any breakfast restaurant. Today I am going to show you how to make skillet potato hash from scratch. The potato is crisp-tender and perfectly seasoned with Southwest blend spice.
You can make this potato hash a day ahead if you want to save time in the morning. This potato hash makes a great leftover, too.
Potatoes are thick, starchy, and dense. They take some time to cook, especially when it's done using a skillet. In this recipe, I am going to show you how to cut the cooking time by pre-cooking the potatoes before frying them in a skillet. This extra step will really speed up the cooking process.
The Quickest and Best Way to Prepare Potatoes Before Frying Them
In my opinion, the best potato hash should have a crispy texture. For that reason, I prefer pre-cooking the potatoes in a microwave rather than boiling them in hot water.
Microwaving the potatoes before frying takes less time than boiling them. In addition, microwaving doesn't require any water which can cause the potatoes to turn soggy.
The Ingredients and Variations
This breakfast potato hash recipe is made of Russet potatoes, green bell pepper, red bell pepper, paprika, butter, chili powder, tomato paste, salt, and black pepper.
Potatoes: You can use waxy potatoes, like Yukon or starchy potatoes, like Russets.
If you are short on time, feel free to use frozen hash brown or shredded potatoes.
Green bell pepper: It's one of my favorite vegetables for any stir fry recipe.
The best substitutes for green bell pepper are zucchini or poblano pepper.
Butter: You can use unsalted butter, vegetable oil, duck fat, or a combination of butter and oil.
How to Make Breakfast Potato Hash from Scratch
Step 1. Prepare and Pre-Cook the Potatoes
- Peel, wash, and dry the potatoes
- Cut the potatoes into ½-inch cubes.
- Place the potato cubes in a large microwave-safe bowl.
- Microwave on high for 5 minutes, carefully stir the potatoes, and microwave for another day 2-5 minutes.
Step 2. Cook the Vegetables and Potatoes
- Preheat a skillet then melt the butter. Cook the onion, diced green, and red bell peppers for 3 minutes.
- Add tomato paste, chili powder, and ground paprika into a skillet. Cook and keep stirring for about 1-2 minutes.
- Add the diced potatoes into the pan. Stir then spread the potatoes into an even layer. Press down gently with a spatula to the bottom of the pan to let them brown on the bottom. Repeat this process several more times until the potatoes are crisp-tender and browned.
- Season with salt and black pepper according to your taste.
FAQ and Cooking Tips
No, you don't need to soak the potatoes beforehand.
This potato hash recipe called for ground chili powder to add pungency and flavor to dishes. It's a kid-friendly dish that has a very mild taste (not spicy). You can make the potato hash spicier by adding some ground cayenne pepper or red pepper chili flakes into the dish.
You can boil, steam, bake the potatoes before frying or cook them straight in the skillet until crisp-tender.
You can store the leftover in an airtight container. Properly stored, the leftover will last 3-5 days in the fridge or up to 9 months in the freezer.
Check Out More Breakfast Recipes
- Mexican Breakfast Toast
- Soft Scrambled Eggs
- Potato Rosti
- Air Fryer Bacon
- Cheesy Hash Brown
- Belgian Waffles
- Fluffy Blueberry Pancakes
- Chocolate Chip Banana Bread
- Egg and Baked Beans
- Brioche French Toast
📖 Recipe
Potato Hash
Ingredients
- 2 pounds Russet potatoes
- 5 tablespoons unsalted butter (divided)
- 1¼ cups diced yellow onion
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 1½ tablespons tomato paste
- 1 teaspoon ground paprika
- ½ teaspoon ground chili powder
- ½ teaspoon salt (add more according to your liking)
- black pepper (to taste)
Method
- Peel, wash, and dry the potatoes. Cut them into ½-inch cubes then place them in a large microwave-safe bowl. Microwave on high for 5 minutes, carefully stir the potatoes, and microwave for another 2 minutes or until slightly undercooked.
- Preheat a skillet then melt 2 tablespoons of butter over medium-high heat. Cook the onion, diced bell peppers with a small pinch of salt and black pepper for 3 minutes.
- Add tomato paste, ground paprika, and chili powder into a skillet. Cook and keep stirring for about 1-2 minutes.
- Melt 3 tablespoons of butter then add diced potatoes, salt, and black pepper into the pan. Stir then spread the potatoes into an even layer. Press down gently with a spatula to the bottom of the pan to let them brown on the bottom. Repeat this process several more times for 7 minutes or until the potatoes are crisp-tender and browned.
- Adjust the seasoning with salt and black pepper if needed.
maryanne says
I love potato hash, especially when they have a kick! This sounds delicious!
Rika says
Thanks, Maryanne!
Anjali says
I love a good potato hash and your recipe was so flavorful and delicious!! All of the spices gave it so much flavor!
Rika says
Thanks for taking the time to share your feedback, Anjali!
Amanda Dixon says
This has came out so delicious! The potatoes had such a wonderful texture, and all those tips were very handy so thank you.
Rika says
You're welcome, Amanda!
Tara says
Such a flavorful potato hash! Wish I was starting my day with this! Especially love the addition of the colorful bell peppers.
Rika says
Thanks, Tara!
Andrea says
I'm a big fan of potatoes with breakfast. This version with the peppers is right up my alley.
Rika says
I am glad that you liked this recipe, Andrea!
Trevor says
Are you supposed to add cumin or chili powder to this recipe? Ingredients say chili powder but the directions say cumin.
Rika says
Hi Trevor,
Thank you for pointing out the error/typo. It's chili powder, not cumin. I have just fixed it. Thanks!
Best,
Rika
Allie says
Made this twice in the last week trying to use more veggies throughout my day and had a big sack of potatoes that had to go. I used a red onion instead of yellow both times. It’s rich and hearty and is excellent with eggs, and I also brought it to work twice with random proteins we had left over from other meals. I figure the 3rd time I cook this it will be committed to memory and it can just be a back pocket always-works one to rely on.
Rika says
Hi Allie,
I’m so glad you’ve been enjoying it! Using red onion and extra veggies sounds delicious, and I love that it’s versatile enough for eggs or leftover proteins. Sounds like a recipe that’s definitely earning a permanent spot in your back pocket!
Best,
Rika