Equipment
Ingredients
Produce
- 600 g russet potatoes, peeled and diced into 1.5cm cubes
- 150 g yellow onion, diced
- 100 g red bell pepper, diced
- 100 g green bell pepper, diced
- 5 g fresh parsley, finely chopped
Pantry and Seasonings
- 45 ml vegetable oil
- 3 g smoked paprika
- 3 g garlic powder
- 6 g kosher salt
- 2 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 251 kcal
- Protein
- 4 g
- Carbohydrates
- 35 g
- Fat
- 12 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 595 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 816 mg
- Calcium
- 39 mg
- Iron
- 1.9 mg
- Magnesium
- 47 mg
- Phosphorus
- 112 mg
- Zinc
- 0.7 mg
- Vitamin A
- 68 mcg
- Vitamin C
- 65 mg
- Vitamin E
- 0.8 mg
- Vitamin K
- 28 mcg
- Vitamin B6
- 0.7 mg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.10 mg
- Niacin
- 2.1 mg
- Folate
- 45 mcg
- Water
- 199 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the vegetable oil in a large cast-iron skillet over medium-high heat until the oil begins to shimmer.
Add the diced potatoes to the skillet in a single, even layer. Press down slightly with a spatula and let them cook entirely undisturbed for 5 minutes.
Toss the potatoes well, scraping the bottom of the pan to release the crust, and continue cooking for another 5 minutes, stirring occasionally.
Reduce the heat to medium. Add the diced yellow onion, red bell pepper, and green bell pepper to the skillet with the potatoes.
Sprinkle the smoked paprika, garlic powder, kosher salt, and black pepper evenly over the vegetable mixture. Toss thoroughly to coat everything in the spices.
Cook the seasoned mixture for an additional 8 to 10 minutes, stirring occasionally.
Remove the skillet from the heat, sprinkle with chopped fresh parsley if using, and serve immediately.
Chef's Notes
- While this recipe is designed as a quick one-pan method, parboiling your diced potatoes in salted water for 3 to 4 minutes before draining and drying them thoroughly will guarantee the absolute fluffiest interior with an ultra-crisp exterior.
- A well-seasoned cast-iron skillet is highly recommended for this dish because its superior heat retention creates a better crust than nonstick cookware.
- Moisture is the enemy of a crispy hash. Pat your potatoes dry with a paper towel after dicing them to remove surface starch and water.
- For those who eat eggs, creating small wells in the finished hash and cracking an egg into each, then covering the pan until the whites are set, transforms this into a complete one-skillet breakfast meal.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Freezer: 3 months — Freeze flat on a baking sheet before transferring to a freezer-safe bag to prevent clumping.
Reheating: Reheat in a skillet over medium heat with a splash of oil until crisp again, or bake in an oven at 200°C/390°F for 10 to 15 minutes.
Troubleshooting
Potatoes are burning on the outside before cooking through to the center
Cause: The heat was too high or the potatoes were diced larger than 1.5cm
Fix: Reduce heat immediately, add 30ml of water to the pan, and cover with a lid for 3 minutes to steam the potatoes until tender, then uncover to let water evaporate and recrisp
Prevention: Ensure even, small dicing and manage burner temperature carefully
Hash is soggy and potatoes lack a crispy crust
Cause: The pan was overcrowded or the potatoes were stirred too frequently in the beginning
Fix: Increase heat slightly and spread out the mixture as much as possible, pressing down with a spatula and leaving it undisturbed for several minutes
Prevention: Use a wide skillet to allow a single layer of potatoes and do not stir during the first 5 minutes of cooking
Cultural Context
The potato hash has deep roots in early American diner and lumberjack culture. The word hash derives from the French verb hacher, meaning to chop. Originally popularized as a hearty and economical way to repurpose leftover root vegetables and Sunday roast meats, the all-vegetable potato hash has evolved into a beloved staple of classic American breakfast spreads, prized for its comforting textures and savory flavors.
