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Perfect Potato Hash

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Credit: Laura Rege

Potato Hash

When you’re craving an American diner-style breakfast, look no further than this easy hash brimming with crisp and golden potatoes and perfectly tender onions and peppers. It’s speedy, satisfying, and the answer to inevitable side dish conundrum when you’re hosting brunch.

A pan-fried combination of chopped potatoes, bell pepper, and onion, potato hash is named after the French word hacher , which means to chop. While the general idea stays the same, there is no right or wrong way it — anything goes. After a bunch of testing, here’s how we like to make it.

Credit: Laura Rege

Potato Hash

Tips for Making the Best Potato Hash

The foolproof method for potatoes with a creamy center and crispy exterior is to cook the potatoes in a separate pot first. This helps to avoid any starchy buildup when sautéing the potatoes later in the skillet.

Once everything has a nice, golden crust, we double down on flavor by stirring in garlic, sweet paprika, fresh parsley, and Parmesan cheese. While we think it’s perfect as is, this could easily be transformed into a cheesy potato hash by swapping the Parmesan for your favorite melty cheese. Try cheddar, Monterey Jack, or provolone — and don’t be afraid to add an extra handful or two.

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How to Serve Potato Hash

• To turn it into a meal, consider serving with fried eggs ; you could even make divots directly in the skillet, crack in the eggs, and place it in the oven for a few minutes to cook them in the pan.
• Add breakfast sausage or bacon, along with ketchup or hot sauce for a super-hearty start to the day.
• Serve it as a side dish at dinner. Try it with steak, chicken, or your favorite meat alternative .

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Potato Hash Recipe

Yield Serves 4 to 6

Prep time 5 minutes

Cook time 20 minutes to 25 minutes

• wheat-free
• fish-free
• peanut-free
• vegetarian
• shellfish-free
• pork-free
• pescatarian
• balanced
• sugar-conscious
• gluten-free
• tree-nut-free
• soy-free
• egg-free
• red-meat-free
• alcohol-free

Per serving, based on 6 servings. (% daily value)

• Calories 208
• Fat 10.2 g (15.7%)
• Saturated 4.1 g (20.6%)
• Carbs 24.9 g (8.3%)
• Fiber 3.7 g (14.7%)
• Sugars 3.1 g
• Protein 5.3 g (10.7%)
• Sodium 445.5 mg (18.6%)

Ingredients

• 1 1/2 pounds

  Yukon gold potatoes (about 3 large)

• 1 1/4 teaspoons

  kosher salt, divided, plus more as needed

• 1

  small yellow onion (about 6 ounces)

• 1

  small red bell pepper (about 6 ounces)

• 4 cloves

  garlic

• 1/2 small bunch

  fresh parsley

• 1 ounce

  Parmesan cheese, finely grated (about 1/4 cup), plus more for serving

• 2 tablespoons

  olive oil

• 2 tablespoons

  unsalted butter

• 1/4 teaspoon

  freshly ground black pepper, plus more as needed

• 1/2 teaspoon

  sweet paprika

Instructions

1. Dice 1 1/2 pounds Yukon Gold potatoes into 1/2-inch cubes. Place in a medium saucepan, add 1/2 teaspoon of the kosher salt, and cover with cool water by at least 1 inch. Bring to boil over medium-high heat. Reduce the heat as needed and simmer until just tender, 7 to 8 minutes.

2. Drain the potatoes. Transfer to a baking sheet and spread out into a single layer to air dry. Meanwhile, dice 1 small yellow onion (about 1 cup). Dice 1 small red bell pepper (about 1 cup). Finely mince 4 garlic cloves (about 1 heaping tablespoon). Coarsely chop fresh parsley leaves until you have 1/4 cup. Finely grate 1 ounce Parmesan cheese (about 1/4 cup), plus more for serving.

3. Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the onion and bell pepper and cook until beginning to soften, about 3 minutes. Add the potatoes and season with the remaining 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the potatoes, onion, and bell pepper are browned in spots, about 5 minutes. (This will depend on the size of your skillet. If the vegetables aren’t browning after a few minutes, increase the heat to high.) Add the garlic and stir until fragrant and light golden-brown, about 1 minute.

4. Remove the skillet from the heat. Add the parsley, Parmesan, and 1/2 teaspoon sweet paprika, and stir to combine. Taste and season with more kosher salt and black pepper as needed. Sprinkle with more Parmesan before serving.

Recipe Notes

Substitutions: For a cheesy hash, swap the Parmesan in your favorite melty shredded cheese like cheddar, Monterey Jack, pepper Jack, or provolone.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Source : food