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, cumin, 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
- 2 pounds Russet potatoes
- 5 tbsp unsalted butter, (divided)
- 1¼ cups diced yellow onion
- 1 green bell pepper, (diced)
- 1 red bell pepper, (diced)
- 1½ tbsp tomato paste
- 1 tsp ground paprika
- ½ tsp ground chili powder
- ½ tsp salt, (add more according to your liking)
- black pepper, (to taste)
- 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 tbsp 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 cumin into a skillet. Cook and keep stirring for about 1-2 minutes.
- Melt 3 tbsp 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.