Easy Kosher Breakfast Hash With Potatoes Peppers And Onions

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I started making this breakfast hash when I needed something hearty that could feed my whole family without too much morning fuss. There’s nothing quite like the smell of potatoes getting golden and crispy in the pan while onions slowly caramelize alongside them. It’s the kind of breakfast that makes everyone gather in the kitchen, drawn by the sizzling sounds and amazing aromas.

This recipe came together after years of experimenting with different potato varieties and cooking techniques. I’ve learned that waxy potatoes like red or Yukon Gold work best because they hold their shape when diced and don’t turn mushy. The key is getting your potatoes properly dried after washing them, then giving them a head start in the pan before adding the other vegetables. This ensures everything finishes cooking at the same time.

Getting Your Hash Potatoes Perfectly Crispy

What makes this hash special is the timing and technique. I cook the potatoes first until they start getting crispy edges, then add the onions for sweetness, and finally toss in the peppers at the end so they stay slightly crisp. A good cast iron or heavy skillet is essential here. You want something that holds heat well and gives you those beautiful caramelized bits on the bottom of the pan.

The Best Vegetables for Breakfast Hash

This hash is perfect for weekend mornings when you have a little extra time, or you can prep the vegetables the night before for quicker weekday cooking. I love serving it with scrambled eggs on top and maybe some fresh herbs from my garden. It also makes an excellent side dish for holiday brunches or when you have company staying over. The leftovers reheat beautifully in the oven, making it practical for meal prep too.

Easy Kosher Breakfast Hash With Potatoes Peppers And Onions - American recipe
I started making this breakfast hash when I needed something hearty that could feed my whole family without too much morning fuss. There's nothing quite like the smell of potatoes getting golden and crispy in the pan while onions slowly caramelize alongside them. It's the kind of breakfast that makes everyone gather in the kitchen, drawn by the sizzling sounds and amazing aromas. This recipe came together after years of experimenting with different potato varieties and cooking techniques. I've learned that waxy potatoes like red or Yukon Gold work best because they hold their shape when diced and don't turn mushy. The key is getting your potatoes properly dried after washing them, then giving them a head start in the pan before adding the other vegetables. This ensures everything finishes cooking at the same time. What makes this hash special is the timing and technique. I cook the potatoes first until they start getting crispy edges, then add the onions for sweetness, and finally toss in the peppers at the end so they stay slightly crisp. A good cast iron or heavy skillet is essential here. You want something that holds heat well and gives you those beautiful caramelized bits on the bottom of the pan. This hash is perfect for weekend mornings when you have a little extra time, or you can prep the vegetables the night before for quicker weekday cooking. I love serving it with scrambled eggs on top and maybe some fresh herbs from my garden. It also makes an excellent side dish for holiday brunches or when you have company staying over. The leftovers reheat beautifully in the oven, making it practical for meal prep too.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 pounds Yukon Gold potatoes washed and diced into 1/2-inch cubes
  • 1 large yellow onion diced
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 3 tablespoons vegetable oil divided
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

  1. Wash and dice the potatoes into 1/2-inch cubes. Pat them completely dry with paper towels. This step is crucial for achieving crispy edges.
  2. Heat 2 tablespoons of vegetable oil in a large cast iron or heavy skillet over medium-high heat.
  3. Add the diced potatoes to the hot oil in a single layer. Don't overcrowd the pan. Season with 1/2 teaspoon kosher salt.
  4. Cook the potatoes without stirring for 4-5 minutes, allowing them to develop a golden crust on the bottom.
  5. Stir the potatoes and continue cooking for another 8-10 minutes, stirring occasionally, until they're golden brown and mostly tender.
  6. Push the potatoes to one side of the skillet and add the remaining 1 tablespoon of oil to the empty space.
  7. Add the diced onions to the oil and cook for 3-4 minutes until they start to soften and become translucent.
  8. Add the diced bell peppers, remaining 1/2 teaspoon salt, black pepper, paprika, and garlic powder. Stir everything together.
  9. Continue cooking for 5-7 minutes, stirring occasionally, until the peppers are tender-crisp and the potatoes are fully cooked and crispy.
  10. Taste and adjust seasoning as needed. Remove from heat and garnish with fresh chopped parsley before serving.

Notes

For extra crispy potatoes, you can parboil the diced potatoes for 3 minutes, drain well, and pat dry before adding to the skillet. This hash keeps well in the refrigerator for up to 3 days and reheats beautifully in a 350°F oven for 10-15 minutes. Feel free to add other vegetables like mushrooms or zucchini, just adjust the cooking times accordingly.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 245
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 0mg
Sodium 485mg 21%
Dietary Fiber 4.5g 16%
Total Sugars 6g
Protein 5g 10%
*Percent Daily Values are based on a 2,000 calorie diet.
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