Whole30 Classic Potato Hash
Elevate your breakfast or brunch with this hearty and wholesome Whole30 Classic Potato Hash—an irresistible medley of crispy russet potatoes, vibrant bell peppers, and caramelized onions, all seasoned to perfection with garlic, paprika, and fresh parsley. This gluten-free, dairy-free recipe is fully Whole30 compliant and delivers bold flavors with minimal effort, requiring just 15 minutes of prep time and 30 minutes of cooking. The skillet-cooked potatoes become golden and tender, while the colorful veggies add both nutrition and visual appeal. Whether you're sticking to clean eating or simply craving a satisfying morning meal, this easy hash is packed with nutrients and customizable for your favorite toppings or sides. Perfect for kick-starting your day with a dish that's as healthy as it is delicious!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 large Yellow onion
- 1 large Red bell pepper
- 1 large Green bell pepper
- 2 cloves Garlic
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley
Instructions
Begin by preparing your vegetables. Peel the russet potatoes and chop them into small cubes, about half an inch each. This will help them cook evenly and become crispy.
Dice the large yellow onion into small, uniform pieces.
Remove the seeds and dice the red and green bell peppers into small chunks.
Mince the garlic cloves finely.
In a large skillet, heat the olive oil over medium-high heat.
Once the oil is hot, add the cubed potatoes to the skillet. Spread them out evenly in a single layer and let them cook undisturbed for about 5-7 minutes, until the bottoms start to crisp and brown.
Stir the potatoes and add the diced onion. Cook for an additional 5 minutes, allowing the onion to soften.
Add the diced bell peppers to the skillet. Continue to cook for another 5 minutes, stirring occasionally.
Stir in the minced garlic, salt, black pepper, and paprika. Mix well to ensure the spices coat the vegetables evenly.
Reduce the heat to medium and cover the skillet with a lid. Allow the mixture to cook for an additional 10 minutes, or until the potatoes are tender and easily pierced with a fork.
Remove the lid and turn the heat back up to medium-high. Stir occasionally and let the hash cook for a final 3-5 minutes to achieve a nice crispy texture.
Chop the fresh parsley and sprinkle it over the finished potato hash for a burst of color and freshness.
Serve the hash hot as a hearty breakfast or brunch option, fully compliant with the Whole30 program.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2010 mg | 87% | |
| Total Carbohydrate | 187.9 g | 68% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 27.6 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4686 mg | 100% | |
*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.
