Classic Crispy Potato Hash
This golden, crispy potato hash is the ultimate comfort side dish, featuring perfectly browned edges and a tender, fluffy interior.
Ingredients
- •1.5 lbs (700g) Yukon Gold potatoes, cut into 1/2-inch cubes
- •3 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely diced
- •1 bell pepper, seeded and diced
- •2 cloves garlic, minced
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •1/2 teaspoon smoked paprika
- •2 tablespoons fresh parsley, chopped
Instructions
- 1
Place the cubed potatoes in a large bowl and rinse with cold water until the water runs clear, then pat them thoroughly dry with a kitchen towel.
- 2
Heat the olive oil in a large cast-iron or heavy-bottomed non-stick skillet over medium-high heat.
- 3
Add the potatoes in a single layer and cook undisturbed for 6-8 minutes until the bottoms are deep golden brown.
- 4
Stir the potatoes and continue cooking for another 8-10 minutes, stirring occasionally, until they are mostly tender.
- 5
Add the diced onion and bell pepper to the skillet, cooking for 5-7 minutes until the vegetables are softened and the potatoes are fork-tender.
- 6
Stir in the minced garlic, salt, black pepper, and smoked paprika, cooking for 1-2 minutes until fragrant.
- 7
Remove from heat, garnish with fresh parsley, and serve immediately while hot and crispy.
💡 Chef tips
- Drying the potatoes thoroughly after rinsing is the secret to achieving a crispy exterior rather than a mushy one.
- For a make-ahead option, you can par-boil the potato cubes for 5 minutes, drain, and store in the fridge until you are ready to crisp them up in the pan.
- If you prefer a spicy kick, add a pinch of red pepper flakes along with the garlic.
✅ How it should turn out
The finished hash should have a vibrant golden-brown crust on the potatoes, a sweet aroma from the caramelized onions, and a perfectly seasoned, savory flavor.