Description
A quick, crispy, and flavorful breakfast hash made with russet potatoes, bell peppers, and onions. This one-skillet recipe ensures golden, shatteringly crisp potatoes without the sogginess of frozen alternatives.
Ingredients
Scale
- 2 large Russet potatoes (about 1.5 lbs / 680g)
- 1 medium Yellow onion, diced
- 1 large Red bell pepper, diced
- 3 cloves Garlic, minced
- 2 tablespoons Butter (salted)
- 1 tablespoon Vegetable or Canola Oil
- 1.5 teaspoons Kosher salt
- ½ teaspoon Black pepper, freshly cracked
- ½ teaspoon Paprika or Smoked Paprika (optional)
Instructions
- Wash potatoes (do not peel). Cut into ¼-inch thick planks, then into ¼-inch strips, and finally dice into small, uniform cubes.
- Place diced potatoes in a bowl of cold water and soak for 5 minutes to remove excess starch. Drain and pat completely dry with paper towels.
- Heat a 12-inch cast iron or heavy-bottomed skillet over medium-high heat for 2 minutes. Add oil and butter, swirling to coat the bottom.
- Add dried potatoes to the skillet in a single layer. Let sit undisturbed for 4-5 minutes to form a crust. Stir only when golden brown.
- Add diced onions and bell peppers. Stir to combine and cook for 5-7 minutes until vegetables are tender and potatoes are crisp.
- Reduce heat to medium. Sprinkle with salt, pepper, and paprika. Stir to distribute seasoning and cook for 2 minutes more.
- Taste to ensure potatoes are tender. Serve immediately, topped with fresh herbs if desired.
Notes
Do not crowd the pan, as this causes steaming instead of crisping. Pat potatoes completely dry before cooking to ensure crunch. Salt at the end to prevent sogginess. For leftovers, reheat in a skillet with a splash of oil to restore crispiness; do not microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4
- Sodium: 350
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 3
- Protein: 4
Keywords: breakfast hash, crispy potatoes, skillet recipe, russet potatoes, bell peppers, onions, easy breakfast, one pan meal, vegetarian breakfast