Potato Hash
Crispy, golden, and bursting with flavor, this classic Potato Hash is the ultimate skillet dish that's perfect for breakfast, brunch, or even a satisfying weeknight dinner. Featuring tender Russet potatoes, colorful bell peppers, and sweet yellow onion, this recipe is elevated with bold seasonings like smoked paprika and dried thyme, creating a savory, smoky depth of flavor. The parboiling technique ensures perfectly cooked potatoes with irresistibly crisp edges, while sautéing the veggies and spices enhances their natural sweetness and aroma. Ready in just 40 minutes, this one-pan dish is as versatile as it is hearty—serve it as a standalone meal or pair it with eggs, sausage, or toast for a complete feast. Garnish with fresh parsley for a burst of freshness, and enjoy the comfort of a timeless favorite that's both simple and satisfying!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium (about 1.5 pounds) Russet potatoes
- 1 medium Yellow onion
- 2 medium Bell peppers (any color)
- 2 cloves Garlic
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and dice the potatoes into small cubes, about 1/2 inch each, to ensure even cooking.
Place the diced potatoes in a medium saucepan, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes. Drain the potatoes and set aside.
While the potatoes are boiling, finely dice the yellow onion and bell peppers. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the parboiled potatoes in an even layer and cook for 5–7 minutes, stirring occasionally, until they begin to crisp and turn golden brown. Remove the potatoes from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the onions and bell peppers, and sauté for 5 minutes, or until softened.
Add the minced garlic, smoked paprika, dried thyme, ground black pepper, and salt to the skillet. Stir well and cook for 1 minute to toast the spices and enhance their flavor.
Return the crispy potatoes to the skillet and stir to combine with the onion and pepper mixture. Cook for an additional 5 minutes, stirring occasionally, until everything is evenly browned and heated through.
Taste and adjust seasoning if needed. Transfer the potato hash to a serving dish and garnish with chopped fresh parsley, if desired.
Serve hot and enjoy as a standalone meal or alongside eggs, sausage, or toast.
Nutrition Facts
Calories |
3183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 631.5 g | 230% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 49.9 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 16180 mg | 344% | |
*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.
