Spicy Brunch Hash Potato (Printable)

Crispy potatoes with peppers and onions, seasoned for a flavorful, satisfying skillet dish.

# What you'll need:

→ Vegetables

01 - 4 medium russet potatoes, peeled and diced (about 1.75 pounds)
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 1 small red onion, diced
05 - 2 cloves garlic, minced
06 - 2 scallions, sliced (for garnish)

→ Spices & Seasoning

07 - 1 teaspoon smoked paprika
08 - ½ teaspoon cayenne pepper (adjust to taste)
09 - 1 teaspoon ground cumin
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper

→ Cooking Fats & Garnish

12 - 3 tablespoons olive oil
13 - 1 tablespoon unsalted butter
14 - 2 tablespoons fresh cilantro or parsley, chopped (optional)

→ Optional Additions

15 - 4 large eggs (for serving)
16 - Hot sauce, to taste

# Directions:

01 - Place diced potatoes in a bowl of cold water for 10 minutes to remove excess starch. Drain and pat dry thoroughly with paper towels.
02 - Heat 2 tablespoons olive oil and butter in a large skillet over medium-high heat. Add potatoes in a single layer and cook, stirring occasionally, until golden and crisp (about 12–15 minutes).
03 - Add remaining olive oil, onions, and bell peppers. Sauté until vegetables are soft and lightly browned, 5–7 minutes.
04 - Stir in garlic, smoked paprika, cayenne, cumin, salt, and black pepper. Cook for 2 minutes until fragrant.
05 - Taste the hash and adjust seasoning with additional salt or pepper if needed.
06 - If adding eggs, make four wells in the hash, crack an egg into each, cover the skillet, and cook until eggs are set to your liking (about 3–4 minutes).
07 - Remove from heat. Garnish with scallions and cilantro or parsley. Serve immediately, with hot sauce if desired.

# Expert Suggestions:

01 -
  • The combination of crispy potatoes and smoky spices creates this incredible texture that keeps you going back for just one more bite
  • It's one of those rare dishes that looks impressive but comes together with ingredients you probably already have in your kitchen
02 -
  • Dry your potatoes thoroughly after soaking, or they'll steam instead of crisp up
  • Let the pan get properly hot before adding vegetables, and don't overcrowd or everything will stew
03 -
  • A cast iron skillet will give you the best crust, but nonstick works if that's what you have
  • Let the hash sit for 5 minutes before serving so the flavors settle and the texture firms up slightly

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