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One of the fastest breakfast dishes I know how to make is Breakfast Potato Hash. Crispy potatoes, onion, bell peppers, fresh herbs, and cheese is always a filling dish.
As a private chef to professional athletes, I have to find creative ways to make delicious meals that will fill them up and stick to their ribs for a few hours. So they can bounce back after a hard practice, game, or back-to-back games.
One of my favorite breakfast items to make for them is potato hash. I can add all kinds of things to it to fill them up. I can use russet potatoes, sweet potatoes, or some leftover vegetables from a previous meal to balance it out.
Potato hash is a great way to use leftover vegetables and make a hearty breakfast that will satisfy anyone. You can serve it with sausage, bacon, a variety of herbs and spices.
Let me show you how to whip up one of my client’s favorite meals.
Table of Contents
Key Ingredients
Before you start whipping up this potato hash, look at this list of ingredients to make sure you have everything you need for some fantastic breakfast hash.
Russet Potatoes
Russets are the perfect potato for hash because the high starch content allows the potatoes to get crispy without turning into mush.
Onion
I love using yellow onions in my hash. A red onion would add great color.
Bell Pepper
A green bell pepper provides a subtle sweetness to the dish.
Fresh Herbs
I love using fresh rosemary in my potatoes.
Cajun Seasoning
I love Savory Cajun seasoning because it has all the amazing flavors Creole-Cajun seasonings have while being low-sodium.
Cheese
Feel free to use whatever your favorite cheese is. For this recipe, I used a Monterey Jack & Colby blend.
How do you chop a potato?
Let me break down the fastest way to chop a potato.
- Peel potatoes with a vegetable peeler. Y-peelers are best!
- Cut off 1/4 inch of the top and bottom.
- Stand the potato up and cut 1/4-1/2 inch slices.
- Stack potato slices in 3’s.
- Cut 1/2 inch slices. Turn potatoes and repeat.
That’s how you chop potatoes that are the perfect size for hash.
How to make breakfast potato hash recipe
The key to cooking is using the correct technique to get the desired outcome. Patience and confidence play a huge part too, and that’s how I want you to prepare my breakfast hash recipe.
Step 1: Add chopped potatoes and salt to a medium pot, cover potatoes with water, and cook for 5 minutes until a fork can pierce potatoes slightly. Drain and set aside.
Step 2: In a large skillet over medium heat, add oil and butter; once butter is melted, add onion and bell pepper, cook for 1 minute, then add potatoes and cook for 5 minutes, stirring occasionally. If you don’t, the potato’s starch will stick to the bottom of the skillet.
Step 3: Add garlic, rosemary, Cajun seasoning, and black pepper, and cook for 2 minutes. Potatoes should be golden brown, stir in the remaining butter and cut off the heat. Add the cheese, and cover until cheese melts, about 2-3 minutes. Serve potato hash immediately and top off with salsa.
Pro Recipe Tips & Tricks
Here are a few notes I had from making this lip-smacking potato hash.
- Feel free to use Yukon gold potatoes instead of russets.
- You can use red bell pepper or a combination of different bell peppers to add a pop of color.
- I like to add jalapeno and cayenne pepper to mine for a kick of heat.
- Use your favorite seasoning salt instead of Cajun Seasoning.
- Pre-boiling removes most of the potato’s starch and reduces the cooking time.
- While the potatoes come up to a boil, chop the remaining ingredients.
- Use your favorite cheese as a garnish but only use shredded so you can cover the whole dish.
- Thyme, fresh parsley, oregano, or great herbs to use.
- Have some leftover bacon grease? Use it instead of the oil.
- Use oil with a higher smoke point, like canola or avocado. Olive oil will burn from the high heat.
FAQs
Here are the top questions readers have about making potato hash at home.
Potato hash is made with chopped potatoes and mixed with other ingredients. The ingredients vary, but most include onions, peppers, ham, bacon, and eggs.
The best potato for the hash is russet potatoes because of their high starch content. However, sweet potatoes and Yukon gold work great too! Red potatoes are too waxy and won’t do well for a hash.
To make sure your potatoes are crispy, do the following: Par-boil them to remove some of the starch. Too much starch will result in soggy potatoes.
Next, use 1-2 tablespoons of oil for every potato.
Finally, cook the hash over medium-high heat; cast irons are perfect for this dish because they retain heat well and produce a crispy hash.
Potato hash is best eaten immediately but will remain fresh in an airtight container for 4 days in the fridge.
Keep them in a freezer-safe container and freeze them for 1 month.
Reheat the hash in a 350°F oven for 10-15 minutes.
More Breakfast Recipes
If you love breakfast as much as I do, then I know you’ll love these recipes too!
- Sweet Potato Hash
- Grillades and Grits
- Chocolate Pancakes with Cherry Syrup
- Strawberry Waffles
- Southern Hoecakes
Latest Recipe Video:
Before You Begin
To get myself organized before I start anything, here are my steps.
Step 1: Get all ingredients for the breakfast potato hash on the counter.
Step 2: Chop and put everything measured into individual bowls.
Step 3: Start following the recipe and get ready for the best potato hash you’ve ever made for your family.
I hope you enjoy this breakfast potato hash recipe as much as I do. If you have any questions or comments, please leave them in the comment section below. And don’t forget to give this recipe a 5-star rating.
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Breakfast Potato Hash
Ingredients
- 2 russet potatoes peeled and chopped
- 2 teaspoons kosher salt
- 2 tablespoons oil
- 2 tablespoons unsalted butter
- 1 medium onion chopped medium
- 1 green bell pepper chopped medium
- 2 garlic cloves chopped fine
- 1 fresh rosemary stem chopped fine
- 2 teaspoons Savory Cajun seasoning
- 1 teaspoon black pepper
- 2 cups Monterey Jack & Colby blend
- 1 cup store-brought salsa
Instructions
- Add chopped potatoes and salt to a medium pot, cover potatoes with water, and cook for 5 minutes until a fork can pierce potatoes slightly. Drain and set aside.
- In a large skillet over medium heat, add oil and butter; once butter is melted, add onion and bell pepper, cook for 1 minute, then add potatoes and cook for 5 minutes, stirring constantly. If you don’t, the potato’s starch will stick to the bottom of the skillet.
- Add the garlic, rosemary, Cajun seasoning, and black pepper, and cook for 2 minutes. Stir in the remaining butter and cut off the heat. Add the cheese, and cover until cheese melts, about 2-3 minutes. Serve immediately and garnish with salsa.
Notes
- Feel free to use Yukon gold potatoes instead of russets.
- You can use red bell pepper or a combination of different bell peppers to add a pop of color.
- I like to add jalapeno and cayenne pepper to mine for a kick of heat.
- Use your favorite seasoning salt instead of Cajun Seasoning.
- Pre-boiling removes most of the potato’s starch and reduces the cooking time.
- While the potatoes come up to a boil, chop the remaining ingredients.
- Use your favorite cheese as a garnish but only use shredded so you can cover the whole dish.
- Thyme, fresh parsley, oregano, or great herbs to use.
- Have some leftover bacon grease? Use it instead of the oil.
- Use oil with a higher smoke point, like canola or avocado. Olive oil will burn from the high heat.
