Tater Hash Recipe

Parboil

Place diced potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a simmer over high heat and cook until just tender when pierced with a knife but not falling apart, about 6–8 minutes. Drain well and spread on a tray to steam-dry for 5–10 minutes (this helps them crisp).

If using leftover cooked potatoes (mashed or roasted), skip parboil and cut into bite-size pieces; adjust time in skillet below to avoid breaking them up too much.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add vegetable oil and swirl to coat. When oil shimmers, add butter and allow to foam.

Add the diced onion and green bell pepper to the pan. Sauté, stirring occasionally, until the onion is translucent and peppers begin to soften, about 4–5 minutes.

Stir in minced garlic and cook until fragrant, about 30 seconds. Push the vegetables to one side of the pan.

Add the drained, parboiled potatoes in an even layer in the pan. Let them sit undisturbed for 3–4 minutes to form a crust. Use a spatula to flip and turn the potatoes, allowing more surfaces to brown. Continue this cook-and-turn process for 10–12 minutes total, until most pieces are golden and crispy.

Sprinkle smoked paprika, dried thyme, black pepper, crushed red pepper (if using), and remaining kosher salt over the potatoes and vegetables. Toss gently to coat, trying not to pulverize the potatoes. Taste a piece and adjust salt/pepper as needed.

If you’d like a moister hash, reduce heat to medium, add lemon juice and cover for 1–2 minutes to steam slightly, then uncover and brown off any excess moisture until crisp again.

If using shredded cheddar, sprinkle it over the top in the last 1–2 minutes, cover briefly to melt, then uncover and let the cheese set slightly.

Remove pan from heat. Sprinkle chopped parsley and sliced green onions over the hash and gently toss or fold to distribute.

Serve hot straight from the pan as a full-pan side or base for eggs, sausage, or other proteins.