Breakfast potato hash is a simple yet flavorful dish that is a hearty and satisfying morning delight. The choice of russet potatoes for this recipe ensures a wonderful texture that crisps up beautifully on the outside while remaining tender on the inside.
Rinsing the potatoes helps remove some of the excess starch and helps with getting the potatoes a crisper crust. Starting the cooking process by browning the diced potatoes without stirring allows them to develop a crispy crust.
Cooking the diced onion and bell peppers in the center of the skillet after browning the potatoes ensures even cooking and the perfect level of tenderness for these vegetables. The browning of the vegetables is a key technique to achieve the desired texture and a rich, caramelized flavor that adds a pop of brightness to the dish.
Incorporating diced ham or bacon (or sausage) adds a savory element and depth of flavor to the hash, complementing the potatoes and vegetables. Seasoning the hash with paprika, dried thyme, salt, and black pepper infuses layers of taste that enhance the overall profile of the dish. These seasonings pair well with the hearty flavor of the potatoes and the richness of the ham or bacon.
The addition of cooked eggs, whether on top or on the side, completes the meal with protein and rounds out the flavors for a satisfying and substantial breakfast.
Breakfast potato hash is a versatile recipe that can be customized with your favorite ingredients or leftovers from the fridge. It’s perfect for leisurely weekend brunches, busy weekday mornings, or even as a comforting dinner option.
Breakfast Potato Hash
Ingredients
- 3 medium russet potatoes peeled and diced
- 1 tbsp vegetable oil
- 1/2 cup onion diced
- 1/2 cup bell peppers diced, any color
- 1/2 cup cooked ham or bacon diced (crumbled cooked sausage can be used as well)
- 1 tsp paprika
- 1/2 tsp dried thyme
- salt and pepper to taste
- eggs cooked to your preference (for serving)
Instructions
- Rinse the peeled and diced potatoes in a colander and pat dry.
- In a large skillet, heat the vegetable oil over medium heat.
- Add the diced potatoes to the skillet and spread them out in an even layer. Let them cook without stirring for a few minutes until they start to brown on the bottom.
- Stir the potatoes and let them cook for another few minutes until they are golden brown and crispy on the outside.
- Push the potatoes to the sides of the skillet and add the diced onion and bell peppers to the center. Cook for about 2-3 minutes until they are tender.
- Stir in the diced cooked ham or bacon, paprika, dried thyme, salt, and black pepper. Cook for another 2 minutes to allow the flavors to blend in.
- Remove the skillet from the heat, serve the breakfast potato hash hot, with cooked eggs on top or on the side.
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