Potato Hash Recipe

Prepare ingredients

Peel (optional) and dice potatoes into 1/2-inch cubes so they cook evenly. Dice the onion and bell pepper. Mince the garlic, chop parsley, and slice scallions if using. If using sausage or ham, dice into small pieces and set aside.

Optional par-cook potatoes: To reduce total pan time and ensure tender interior, microwave diced potatoes in a covered bowl with 1–2 tablespoons water for 3–4 minutes until just starting to soften, then drain. Alternatively, boil for 3 minutes and drain well. Dry thoroughly with a towel.

Heat pan and crisp potatoes

Heat a large heavy skillet (10–12 inch) over medium-high heat. Add the vegetable oil and melt the butter. When butter is foaming and oil is shimmering, add the diced potatoes in an even layer. Resist stirring for 4–5 minutes so a golden crust forms on the bottom.

Once the bottom is browned, flip or stir the potatoes to expose other faces. Continue cooking, stirring every 3–4 minutes, for a total of 12–15 minutes or until potatoes are tender and crisped to your liking. If potatoes begin to stick or dry, reduce heat slightly and add a splash of oil.

Add aromatics and vegetables

Push potatoes to the side and add diced onion and bell pepper to the cleared area (add a little more oil if the pan is dry). Cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook 30–60 seconds until fragrant.

If using cooked sausage or ham, add it now and cook 2–3 minutes until heated through and slightly browned.

Season and finish

Sprinkle smoked paprika, dried thyme, red pepper flakes (if using), kosher salt, and black pepper over the mixture. Stir thoroughly to combine. Taste and adjust seasoning. Stir in chopped parsley and scallions (reserve some scallion for garnish if desired). If using shredded cheese, sprinkle over the hot hash and cover the pan for 1 minute to melt.

Divide hash among plates. Top each serving with a fried, poached, or sunny-side-up egg if desired. Garnish with extra parsley and scallion. Serve immediately while hot.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat to re-crisp.