Dairy-Free Classic Potato Hash
Transform your breakfast or brunch routine with this irresistible Dairy-Free Classic Potato Hash, a vibrant and wholesome dish that's packed with flavor and ready to impress. Featuring tender russet potatoes, crisp bell peppers, and caramelized onions, this recipe delivers the perfect balance of hearty textures and smoky aromas, thanks to a hint of smoked paprika and fresh garlic. Completely dairy-free and simple to prepare, this potato hash uses a clever pan-frying technique to achieve golden, crispy perfection without the fuss. Garnished with freshly chopped parsley for a pop of color and brightness, this versatile dish pairs beautifully with eggs, avocado, or a side salad, making it an ideal option for any meal of the day. Ready in just under an hour and serving up to four, it’s a crowd-pleaser you won’t want to miss!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 1 large Yellow onion
- 1 large Red bell pepper
- 1 large Green bell pepper
- 3 large Garlic cloves
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley
Instructions
Wash and peel the russet potatoes. Cut them into small, even cubes about half an inch in size.
Bring a large pot of salted water to a boil, add the cubed potatoes, and cook them for about 5 minutes until they are just tender. Drain and set aside.
While the potatoes are cooking, finely chop the onion and dice the red and green bell peppers into small pieces.
Mince the garlic cloves and set them aside separately.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Add the onion to the skillet and sauté for about 3 minutes until it becomes translucent.
Add the red and green bell peppers to the skillet and continue to cook for another 5 minutes until they begin to soften.
Push the vegetables to the side of the skillet and add the remaining 1 tablespoon of olive oil.
Add the drained potatoes to the cleared space in the skillet. Spread them out in an even layer and let them cook undisturbed for about 5 minutes to form a golden crust.
Sprinkle the smoked paprika, ground black pepper, and salt over the potatoes.
Stir everything together, adding the minced garlic, and continue to cook for another 10-12 minutes, stirring occasionally, until the potatoes are crispy and browned.
Finely chop the fresh parsley and sprinkle it over the potato hash just before serving.
Taste and adjust seasoning if needed before serving hot.
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2482 mg | 108% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 24.3 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4922 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
