Ingredients
Scale
- 2 large Russet potatoes, diced into 1/2-inch cubes
- 1 medium yellow onion, finely chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Step 1: Prepare the vegetables. Wash and dice the Russet potatoes into uniform 1/2-inch cubes. Finely chop the yellow onion and bell pepper. Mince the garlic cloves.
- Step 2: Crisp the potatoes. In a large non-stick skillet or cast-iron pan, heat the olive oil over medium-high heat. Once hot, add the diced potatoes in a single layer, ensuring not to overcrowd the pan. Cook for 10-15 minutes, stirring only occasionally to allow them to develop a golden-brown, crispy crust on multiple sides.
- Step 3: Add onion and bell pepper. Once the potatoes are mostly tender and crispy, push them to one side of the pan. Add the chopped onion and bell pepper to the empty side of the pan. Cook for 5-7 minutes, stirring occasionally, until they have softened.
- Step 4: Incorporate garlic and spices. Stir in the minced garlic, smoked paprika, salt, and black pepper. Mix all the vegetables together in the pan and continue to cook for another 1-2 minutes until the garlic is fragrant.
- Step 5: Final crisp and serve. Spread the hash mixture evenly across the pan and allow it to cook undisturbed for a final 3-5 minutes to create an extra crispy bottom layer. Serve hot immediately, optionally garnished with fresh parsley or your favorite vegan breakfast sides.
Notes
- Store any leftover hash in an airtight container in the refrigerator for up to 3 days; the flavors meld beautifully, though the crispness will lessen.
- To best revive the delightful crispness, reheat your hash in a dry non-stick skillet over medium heat, gently flipping until warmed through and the edges re-crisp.
- This hearty hash shines bright with a dollop of vegan sour cream or a sprinkle of nutritional yeast for a cheesy twist, and don't forget a side of sliced avocado for creamy richness!
- Achieving truly crispy potatoes is key; ensure your pan is hot, don't overcrowd it, and let them cook undisturbed for several minutes per side to build that golden-brown crust before stirring.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 370
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Protein: 5g