Crispy Skillet Potato Hash
A golden-brown, crispy pan-fried potato hash tossed with sweet bell peppers, onions, and smoky spices for the ultimate comforting side dish.
Ingredients
- •2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cut into 1/2-inch cubes
- •3 tbsp (45ml) olive oil, divided
- •1 medium yellow onion, finely diced
- •1 red bell pepper, finely diced
- •2 cloves garlic, minced
- •1 tsp smoked paprika
- •1/2 tsp onion powder
- •1 tsp kosher salt (plus extra for blanching water)
- •1/4 tsp freshly cracked black pepper
- •2 tbsp chopped fresh parsley, for garnish
Instructions
- 1
Place the cubed potatoes in a large pot, cover with cold water by 1 inch, add 1 tablespoon of salt, and bring to a boil over high heat.
- 2
Cook the potatoes for 3 to 4 minutes until barely fork-tender, then drain thoroughly and let them steam dry in a colander for 5 minutes.
- 3
Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until shimmering.
- 4
Add the potatoes in a single layer and let them cook undisturbed for 5 to 6 minutes until a rich golden crust forms on the bottom.
- 5
Flip the potatoes, add the remaining 1 tablespoon of olive oil, diced onion, and red bell pepper, stirring gently to combine.
- 6
Cook for another 8 to 10 minutes, stirring occasionally, until the vegetables are tender and the potatoes are crisp on all sides.
- 7
Stir in the minced garlic, smoked paprika, onion powder, salt, and black pepper, cooking for 1 to 2 minutes until fragrant.
- 8
Remove from heat, garnish with chopped fresh parsley, and serve hot.
💡 Chef tips
- Parboiling and steam-drying the potatoes removes excess moisture, ensuring maximum exterior crispiness without burning.
- If serving for breakfast, try topping each portion with a fried egg for a complete pareve/vegetarian meal.
- Store leftovers in an airtight container for up to 3 days and reheat in a hot skillet with a drizzle of oil to restore crispiness.
✅ How it should turn out
The finished hash features deeply golden, crunchy potatoes with soft interiors, interspersed with sweet caramelized peppers and a warm, smoky aroma.