This breakfast potato hash is a deliciously satisfying start to your day, loaded with energy-boosting carbohydrates and fiber from the potatoes and essential vitamins from the fresh vegetables. It’s a comforting, wholesome breakfast option with around 400 calories per serving, depending on portion size. Perfect for weekend brunches or even as a savory addition to any meal, this potato hash can be easily customized to suit your preferences.
Recipe Overview
- Servings: 4
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
Ingredients for Breakfast Potato Hash
- 3 medium potatoes, diced (about 2 cups)
- 2 tablespoons olive oil
- 1/2 cup diced bell peppers (any color)
- 1/2 cup diced onions
- 1/2 cup sliced mushrooms
- Salt and black pepper, to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare and Pre-Cook the Potatoes
Bring a pot of salted water to a boil, then add the diced potatoes. Parboil for about 5 minutes, or until they’re just tender. Drain and set aside.
Step 2: Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions, bell peppers, and mushrooms, and sauté until softened, about 5–7 minutes. Season with a little salt and pepper, then remove from the skillet and set aside.
Step 3: Cook the Potatoes
Add the remaining olive oil to the skillet and turn up the heat to medium-high. Add the parboiled potatoes and cook for about 8–10 minutes, stirring occasionally, until they’re golden and crispy on the edges. Season with smoked paprika, garlic powder, and additional salt and pepper to taste.
Step 4: Combine and Serve
Return the sautéed vegetables to the skillet with the potatoes, mixing well to combine. Cook for another 2–3 minutes, allowing the flavors to meld. Garnish with fresh chopped parsley and serve hot.
Tips for a Perfect Breakfast Potato Hash
To get the perfect crispy potatoes, make sure to parboil them before pan-frying. This softens the inside while allowing the outside to become perfectly crispy. Don’t overcrowd the pan, as this will cause the potatoes to steam rather than fry. You can also experiment with adding spices like cumin, chili powder, or herbs like rosemary for added flavor.
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