Save This flavorful skillet combines diced russet potatoes with red and green bell peppers and red onion. Potatoes are soaked to remove starch before frying until golden and crisp in olive oil and butter. Aromatic spices including smoked paprika, cayenne, cumin, salt, and pepper add warmth and depth. The hash is finished with fresh garlic and garnished with scallions and herbs. Optional eggs can be cooked directly in the skillet. Ideal for a hearty brunch or main dish with vegetarian and gluten-free appeal.
The first time I made this spicy hash was actually by accident on a hungover Sunday morning when I'd forgotten to buy bread for toast. My roommates and I ended up crowded around the stove, watching the potatoes turn golden and catching whiffs of smoked paprika that made our stomachs growl. Now it's become our go-to whenever anyone sleeps over, because something about that sizzling skillet just makes people feel at home.
Last summer my cousin from Spain visited and claimed this reminded her of breakfast patatas bravas her grandmother used to make, except with this American southwest kick. We ended up making three batches in one weekend because everyone who dropped by wanted to try the hash that had the whole house smelling like a really good brunch spot.
Ingredients
- 4 medium russet potatoes: These hold their shape better than waxy varieties and develop that gorgeous crispy exterior we're after
- 1 red bell pepper and 1 green bell pepper: The duo adds both sweetness and a fresh bite that cuts through the rich potatoes
- 1 small red onion: Red onions mellow beautifully when cooked, adding subtle sweetness without overpowering
- 2 cloves garlic: Minced right at the end so it blooms in the hot oil without burning
- 2 tablespoons olive oil plus 1 tablespoon butter: The oil handles the high heat while butter adds that restaurant-style richness
- 1 teaspoon smoked paprika: This is the soul of the dish, giving potatoes that bacon-like smokiness without any meat
- ½ teaspoon cayenne pepper: Start here and adjust, because the heat builds as everything cooks together
- 1 teaspoon ground cumin: Adds an earthy depth that makes the simple vegetables taste complex
- Salt and black pepper: Don't be shy here, potatoes need proper seasoning to really shine
Instructions
- Prep your potatoes:
- Soak diced potatoes in cold water for 10 minutes, then drain and pat completely dry with paper towels to ensure they crisp up properly
- Get that golden crust:
- Heat 2 tablespoons oil and butter in a large skillet over medium-high, add potatoes in a single layer, and let them cook undisturbed for a few minutes before flipping to develop that crunch
- Add the aromatics:
- Toss in remaining oil, onions, and peppers, cooking until softened and lightly browned, about 5 to 7 minutes
- Bloom the spices:
- Stir in garlic, smoked paprika, cayenne, cumin, salt, and pepper, cooking for just 2 minutes until fragrant
- Add eggs if using:
- Make four wells, crack eggs into each, cover the skillet, and cook until whites are set but yolks remain runny, about 3 to 4 minutes
Save This recipe became a thing of legend in my friend group after the time we made it for a birthday brunch and the birthday girl asked for seconds before even finishing her first plate. There's something about the way the spices hit your nose when you lift the lid that just screams celebration, even if it's just Tuesday morning.
Make It Your Own
Sweet potatoes work beautifully here and add this lovely sweetness that plays really nicely against the smoked paprika. I've also tossed in leftover roasted vegetables from dinner the night before, and honestly, those versions might be even better than the original.
Serving Ideas
A dollop of sour cream or Greek yogurt on top helps tame the heat if you went heavy on the cayenne. Sometimes I'll serve this with warm tortillas on the side for make-your-own breakfast tacos, which somehow makes the whole meal feel more festive.
Timing & Prep
You can dice all the vegetables the night before and store them in airtight containers in the refrigerator, which means this hash comes together in about 15 minutes on a busy morning.
- Leftovers reheat surprisingly well in a skillet over medium heat
- The flavors actually develop more depth if you make it a few hours ahead
- This scales up easily for a crowd, just use your largest pan or cook in batches
Save Hope this spicy hash becomes part of your weekend rotation like it has in mine.
Recipe FAQs
- → How can I achieve crispier potatoes?
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Soak diced potatoes in cold water for 10 minutes, then dry thoroughly before frying. Parboiling for 5 minutes prior to frying can also improve crunch.
- → What spices give this dish its flavor?
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Smoked paprika, cayenne pepper, ground cumin, salt, and black pepper combine for a warm, smoky, and slightly spicy profile.
- → Can I add protein to this dish?
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Yes, cooked chorizo or bacon can be added for a non-vegetarian version, complementing the savory spices and vegetables.
- → Is this dish suitable for gluten-free diets?
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Yes, naturally gluten-free ingredients are used. Ensure the butter is gluten-free to maintain compliance.
- → How can eggs be incorporated?
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Create wells in the hash, crack eggs into them, cover, and cook until set to your preferred doneness for a protein-rich addition.
