Low Sodium Classic Potato Hash
Elevate your breakfast game with this Low Sodium Classic Potato Hash—an irresistible medley of crispy, golden-brown potatoes, tender sautéed onions, and vibrant bell peppers, all seasoned with a perfect blend of garlic powder, paprika, thyme, and black pepper. Designed for low sodium diets, this healthier take on the traditional potato hash skips the salt without sacrificing flavor, letting aromatic spices and fresh parsley shine. Quick to prepare in under 40 minutes and packed with hearty goodness, this dish is perfect for a wholesome morning meal or a savory side. Pair it with your favorite eggs or enjoy it solo for a satisfying, nutrient-rich treat!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 1 medium Yellow onion
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Paprika
- 2 tablespoons Chopped fresh parsley
Instructions
Peel and dice the Russet potatoes into small, bite-sized cubes.
Place the diced potatoes in a large pot, cover with water, and bring to a boil over high heat.
Cook the potatoes for 5-7 minutes, until they are just tender but not fully cooked. Drain and set aside.
While the potatoes are cooking, peel and dice the yellow onion, and chop the red and green bell peppers into small pieces.
Heat 3 tablespoons of olive oil in a large non-stick skillet over medium heat.
Add the onions to the skillet and sauté until they become translucent, about 3-4 minutes.
Add the chopped bell peppers to the skillet and sauté with the onions for an additional 5 minutes, until they start to soften.
Add the drained potato cubes to the skillet, and spread them out evenly.
Sprinkle the black pepper, garlic powder, dried thyme, and paprika over the potatoes and vegetables.
Gently stir everything to combine the spices and distribute them evenly.
Press the potato mixture down unto the skillet using a spatula to ensure maximum contact with the heat for crisping.
Cook the hash undisturbed for 7-10 minutes over medium-high heat until the bottom becomes nicely browned and crispy.
Flip the mixture carefully in sections with a spatula and press down again, cooking an additional 5-7 minutes to crisp the other side.
Sprinkle the chopped fresh parsley over the cooked hash, stir to combine, and serve hot.
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 124 mg | 5% | |
| Total Carbohydrate | 182.7 g | 66% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 21.6 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 4841 mg | 103% | |
*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.
