Diner-Style Breakfast Potato Hash

By Chef B. Boukim

Prep: 10 min · Cook: 25 min · Total: 35 min · Serves 4

Ingredients

• 1 1/2 lbs Russet potatoes, diced into 1/2-inch cubes
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced
• 1 large Yellow onion, diced
• 3 tbsp Olive oil
• 1 tbsp Butter
• 1 tsp Paprika
• 1 tsp Garlic powder
• 1/2 tsp Onion powder
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Fresh parsley, chopped

Instructions

1. Place the diced potatoes in a pot, cover with water, and boil for 5-7 minutes until barely fork-tender. Drain and pat dry.
2. Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Add the potatoes in a single layer. Let sit undisturbed for 4-5 minutes to develop a crust.
3. Toss and continue cooking for 8-10 minutes, stirring every 2-3 minutes, until golden and crispy. Season with salt, pepper, paprika, garlic powder, and onion powder. Transfer to a plate.
4. In the same skillet, add the remaining olive oil and butter. Add the diced onion and bell peppers. Cook for 6-8 minutes until softened and lightly charred.
5. Return the potatoes to the skillet and toss everything together. Cook for 2-3 more minutes to combine flavors.
6. Taste and adjust seasoning. Garnish with chopped parsley and serve immediately with eggs.