Crispy Breakfast Potato Hash

“The wise are mightier than the strong, and those with knowledge grow stronger and stronger.”

-Proverbs 24:5 NLT

Potato hash is one of my favorite dishes to order when I’m at a breakfast or brunch restaurant. And I notice not all places make them the same! I believe potato hash has 3 main components in order to be good: crispy, veggies, and seasoned. If one of those 3 components aren’t involved, it’s going to be hard to convince me that’s a good breakfast potato hash.

This Crispy Breakfast Potato Hash is the ultimate hearty and flavorful morning dish. Start by par-boiling your potatoes, which can feel like the hassle of an extra step, but is worth it in the end. Then pan-fry with butter and avocado oil until golden and perfectly crisp potatoes. I’m never stingy with the seasonings when it comes to this dish. Don’t forgot the vegetables like onions and colorful bell peppers to sauté. Everything comes together in one skillet or cast iron with the potatoes being outside and tender inside.

Each bite delivers that classic diner-style crunch and savory flavor that pairs perfectly with eggs, avocado, or your favorite breakfast protein. Simple, cozy, and endlessly customizable — it’s everything you want in a breakfast hash.

Lauren Eliza Eats

Crispy Breakfast Potato Hash

Crispy golden potatoes tossed with onions and bell peppers make this Breakfast Potato Hash a hearty, flavorful start to your day — simple, cozy, and satisfying.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Breakfast

Cuisine: American

Ingredients Method

Ingredients

  

• 2 lbs Idaho potatoes large diced
• 1 yellow onion diced
• 1 green bell pepper diced
• 1 Tbsp butter
• 3 Tbsp avocado oil
• 2 tsp seasoning salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp dried oregano
• Sliced green onions for garnish

Method

 

1. Wash and dice your potatoes into a large dice. Place your diced potatoes in a pot and cover with cold water and a pinch of salt.
2. Bring pot with potatoes to a boil and cook potatoes for 5 minutes. Drain completely and let steam dry on a sheet tray for a few minutes.
3. In a large bowl, mic together your par-boiled potatoes with the seasonings and mix well.
4. In a large skillet or cast iron skillet, heat 1 Tbsp oil and a piece of your 1 Tbsp of butter. Add seasoned potatoes in a single layer in the skillet.
5. Fry potatoes in skillet for 4-5 minutes untouched on medium heat until it has a crisp layer.
6. Flip potatoes and cook on all other sides untouched until all sides are crisp and golden.
7. Remove potatoes from skillet and repeat with remaining uncooked potatoes.
8. On the last batch of frying the seasoned potatoes, once golden and crisp, push to the side and add in diced onions and bell peppers.
9. Sauté onions and bell pepper in the skillet ad once softened, mix the onion and bell peppers with the potatoes.
10. Adjust taste and serve with sliced green onion garnish.