Equipment
Ingredients
Produce
- 600 g russet potatoes, peeled and diced into 1.5cm cubes
- 150 g yellow onion, diced
- 100 g red bell pepper, diced
- 100 g green bell pepper, diced
- 5 g fresh parsley, finely chopped
Pantry and Seasonings
- 45 ml vegetable oil
- 3 g smoked paprika
- 3 g garlic powder
- 6 g kosher salt
- 2 g black pepper
Nutrition (per serving)
Method
Heat the vegetable oil in a large cast-iron skillet over medium-high heat until the oil begins to shimmer.
Add the diced potatoes to the skillet in a single, even layer. Press down slightly with a spatula and let them cook entirely undisturbed for 5 minutes.
Toss the potatoes well, scraping the bottom of the pan to release the crust, and continue cooking for another 5 minutes, stirring occasionally.
Reduce the heat to medium. Add the diced yellow onion, red bell pepper, and green bell pepper to the skillet with the potatoes.
Sprinkle the smoked paprika, garlic powder, kosher salt, and black pepper evenly over the vegetable mixture. Toss thoroughly to coat everything in the spices.
Cook the seasoned mixture for an additional 8 to 10 minutes, stirring occasionally.
Remove the skillet from the heat, sprinkle with chopped fresh parsley if using, and serve immediately.
Chef's Notes
- While this recipe is designed as a quick one-pan method, parboiling your diced potatoes in salted water for 3 to 4 minutes before draining and drying them thoroughly will guarantee the absolute fluffiest interior with an ultra-crisp exterior.
- A well-seasoned cast-iron skillet is highly recommended for this dish because its superior heat retention creates a better crust than nonstick cookware.
- Moisture is the enemy of a crispy hash. Pat your potatoes dry with a paper towel after dicing them to remove surface starch and water.
- For those who eat eggs, creating small wells in the finished hash and cracking an egg into each, then covering the pan until the whites are set, transforms this into a complete one-skillet breakfast meal.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Freezer: 3 months — Freeze flat on a baking sheet before transferring to a freezer-safe bag to prevent clumping.
Reheating: Reheat in a skillet over medium heat with a splash of oil until crisp again, or bake in an oven at 200°C/390°F for 10 to 15 minutes.
