Leftover meat and vegetables get a new life when crisped up in a pan with roasted potatoes. With an easy base recipe, you’ll find yourself making Breakfast Potato Hash as a part of any delicious meal.
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My Breakfast Potato Hash solves a very first world problem for me. I don't really like leftovers. But listen, as a food blogger, and the person who does all the recipe testing, and tasting, I can only eat something so many times. I get antsy for the next thing.
So, what to do with just a bit of meat, a container of leftover vegetables, half an onion, and a limp red bell pepper? Make a delicious potato hash recipe! A meat, some vegetables, and your imagination are all you need to have a delicious weekend brunch hash, or - you know - hash at any time of day!
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❤️ What you’ll love about this Breakfast Potato Hash
- Versatile - My breakfast potato hash is incredibly versatile, allowing you to customize it with your favorite ingredients such as bell peppers, onions, mushrooms, or even leftover veggies from last night's dinner.
- Hearty and Filling - Packed with potatoes and your choice of meats and vegetables, this breakfast dish is sure to keep you full and satisfied.
- Easy Preparation - This breakfast potato hash recipe is simple to prepare. With just a few basic ingredients and minimal cooking time, you can whip up a delicious and satisfying meal to start your day.
- Flexible - Just because it has the word breakfast in its name, doesn’t mean that this dish won’t shine just as much for lunch or dinner.
- Crowd Pleaser - Whether you're serving brunch for a crowd or simply enjoying cozy weekend breakfasts at home, my breakfast potato hash is great way to feed the whole family.
Ingredients
This is, in no way, an exhaustive ingredient list. I sometimes add 3 or 4 different vegetables, if that's what I have. Here's my basic hash-enario along with some simple substitutions:
- Potatoes - For a great hash, the best potato is russet potatoes. Their starch level leads them to cook up fluffy on the inside with nice crispy edges. Waxy red potatoes or new potatoes will give you a nice creamy texture, but they will not crisp up as well. If you don’t have russet, yukon gold is your next best bet for a potato that will cook up fluffy inside and crispy golden brown outside. For 4 to 6 servings, count on 1 ½ pounds of potatoes That's about 3 large russets.
- Herbs and spices - If you want to bring more zing to your hash, the best way is by adding some herbs and/or spices to your potatoes. A potato is a blank slate, just waiting for you to bring it to life. I sometimes add some fresh chopped herbs, like rosemary or thyme, and sometimes I add spice blends, like adobo or cajun spice. Today I used ½ teaspoon each of onion powder, garlic powder, and paprika, along with some salt and black pepper.
- Onions - I believe that most soups, stews, roasts, and hash recipes can benefit from a bit of onion. If you don't like onions, or you have an allium allergy (onion, garlic, scallion, shallot, etc...) you can replace them with more vegetables. I've heard, though I haven't tried it myself, that a bit of caramelized fennel can be quite flavorful in hash. Add one cup of diced onion or a substitute.
- Other vegetables - You want something that hold its shape when cooked, and maybe adds a pop of color to your hash. The standard veggie is a bell pepper, but switch out with carrots, broccoli, asparagus, brussels sprouts, or even apples (not a vegetable, I know) for a change of pace! Add one cup of diced vegetables in all.
- Protein - We're going on the assumption that you want meat in your hash, but remember, it's not required. Some, but not all, of the meats I've added to my hashes are bacon, corned beef, all the sausages, chorizo, shredded chicken, shredded pork, diced brisket, crab, leftover turkey, and so, so many others. I really like hash. I find that 8 ounces (about 225 grams) of pre-cooked meat is just the right amount. Today I chose my favorite smoked sausage.
Substitutions
I just really want you to partake in a potatoey breakfast skillet. Here are a few substitution ideas to make it work:
- Potatoes - You can also use sweet potatoes, butternut squash, or acorn squash. I've even heard of people who follow the keto diet using turnips.
- Herbs and spices - Use about a teaspoon of your choice of fresh herbs or ½ teaspoon of spices to get you started and you can adjust to your preference from there. You can also season with simply salt and pepper, as long as you just remember to season and to taste as you go.
- Vegetables - Sometimes I'll add in a few cups of leafy green vegetables like kale or swiss chard and let it wilt in. Two cups of leafy greens should do it.
- Meat - Of course, I'm coming at this from a carnivorous viewpoint, but you can absolutely make an all-vegetable hash. You could swap out the meat with caramelized mushrooms or even season and sear extra-firm tofu and add it into your hash. All's fair in the hash game!
Variations
- Corned Beef Hash - You can make your own corned beef up to 2 days before, or ask at the deli counter for 8 ounces of unsliced corned beef. Season potatoes with salt, pepper, rosemary, and thyme before roasting. Dice up your corned beef and proceed with the recipe. If you're feeling wacky, you can toss some sauerkraut and shredded swiss cheese into the finished hash, then drizzle over top with thousand island dressing, for a Reuben Sandwich twist.
- Crab and Corn Hash - Season potatoes with ½ teaspoon of Old Bay Seasoning and chopped fresh thyme before roasting. Add crab to vegetables, including ½ cup of corn kernels, along with 1 teaspoon of grainy mustard and 1 tablespoon of water. Add potatoes and finish cooking hash as directed.
- Cajun Hash - Season potatoes with ½ teaspoon of cajun seasoning (or more to taste) before roasting. Sauté onions with red bell peppers and jalapeños. Add andouille sausage and cook until flavors are all melded together. Garnish with fresh herbs, if desired.
- Fajita Hash - Season potatoes with adobo seasoning or a mixture of ½ teaspoon chili powder, ¼ teaspoon dried oregano, ¼ teaspoon cumin, and ¼ teaspoon garlic powder. Shred or dice cooked beef or chicken into cubes and cook along with onions and red peppers and yellow peppers. Serve with a sprinkle of cilantro and some salsa, if desired.
Cynthia's Hot Tip
Take your brunch outdoors! This Breakfast Potato Hash can be made in your cast-iron pan right on the grill! Closing the lid of your grill will add a smoky element to every bite of your delicious hash! Serve with a loaded avocado toast board and a smoky charred lemon spritz and you may never go inside again!
Instructions
I'm going to walk you through what you need to make a basic Breakfast Potato Hash to serve 4 to 6 hungry people. The best way to make this hearty breakfast hash cook up evenly is to cut everything in similar sizes. I like to dice my potatoes and my vegetables in ½ inch dice, so they all cook, and look, uniform in the pan.
- Preheat oven to 425°F and place a large sheet pan in the oven to preheat.
- If your hash includes a raw meat, cook it in the cast iron pan before starting the vegetables. Remove from the pan and set aside.
Step 1: Wash (and peel, if you want) your potatoes and cut into a ½ inch dice.
Step 2: In a large bowl, season potatoes with half of your desired herbs and seasonings, along with salt and black pepper. Add oil and toss together.
Step 3: Spray your preheated sheet pan with a little nonstick spray, or add a tablespoon of vegetable or olive oil to the surface. Add potatoes in a single layer and roast for 10 minutes. Flip over the potatoes and roast another 10 minutes. They will not be completely done, but will finish cooking, and get nicely browned, in the pan with the vegetables.
Step 4: Heat your cast iron skillet, or other heavy bottomed pan, over medium-high heat. Add your vegetables and season with the rest of the seasonings that you added to your potatoes. Sauté until they begin to take on some brown color and start to get tender, about 2 to 3 minutes. Add your choice of meat in with the vegetables, and cook to warm through and get some color and crispiness on the meat, another 2 to 3 minutes.
Step 5: Add your crispy potatoes and cook everything together for about 5 minutes, allowing it to cook undisturbed for a couple minutes at a time, so it can caramelize against the bottom of the skillet.
Step 6: Flip everything over and let it cook another 2 to 3 minutes or until everything is crispy and all of the flavors are mingling. Taste and season more if you need to.
Serving suggestion You can serve this alone, alongside a Breakfast Pork Chop, with your Biscuits and Gravy or Avocado Toast, or just put some eggs on it and dig in!
Expert tip: adding eggs
This hash is perfect for topping with my Foolproof Poached Eggs or a crispy fried egg. If you are wary of poaching or frying eggs, try adding an egg (or eggs) directly into your potato hash.
To do this: Use the back of a large spoon to create wells to crack your eggs in, so they stay put. Start by turning your stove down to medium. Crack an egg into each well, cover the pan, and cook until the whites are set and the yolks are still jiggly. Cook longer if you prefer your eggs cooked more.
FAQs
Yes. To parboil your potatoes, add diced potatoes and a tablespoon of salt to a medium pot and cover potatoes with cold water. Bring to a boil over high heat. Cook for 5 minutes until a fork can easily pierce a piece of potato. Drain on a paper towel lined plate and set aside until needed.
Yes, you can, but I would thaw them overnight in the refrigerator on a paper towel lined plate. They might not get as crispy as fresh potatoes, but with proper seasoning, this will still be a delicious hash!
Place all leftovers in an airtight container and store in the refrigerator for up to 3 days.
To reheat, put back into the skillet, or another ovenproof container, with 1-2 teaspoons of water. Cover and bake at 350°F until warmed throughout, or about 15 minutes. You can also reheat in the microwave for about 90 seconds, or until hot (165°F)
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-Cynthia
📖 Recipe
Breakfast Potato Hash
Ingredients
Potatoes
- 2 cups diced potatoes
- 2 tbs canola oil or other liquid fat
- 2 teaspoon herbs or spices
- 1 teaspoon salt
- ¼ teaspoon black pepper
Other stuff
- 2 tbs canola oil or other fat
- 1 cup onion diced
- 1 cup other vegetable or fruit diced
- 1 cup protein about 8 ounces, diced or shredded
- Salt and pepper to taste
- 2 cups Leafy greens, such as spinach, kale, or arugula optional
Instructions
Roasting the potatoes
- Preheat oven to 425°F and place a large sheet pan in the oven to preheat.
- In a large bowl, season potatoes with half of your desired herbs and seasonings, along with salt and black pepper.
- Add 2 tablespoons of oil and toss together.
- When oven is preheated, remove sheet pan from the oven and quickly spray with nonstick spray or another tablespoon of oil. Pour potatoes onto hot sheet pan and carefully make sure that it’s in one layer.
- Bake at 425° for 10 minutes, toss the potatoes, and return to the oven for another 10 minutes. Remove from oven and set aside while you prepare your vegetables and meat.
Making the hash
- Heat your cast iron skillet, or other heavy bottomed pan, over medium-high heat. Add your vegetables and season with more of the same seasoning that you added to your potatoes. Sauté until they begin to take on some brown color and start to get tender, about 2 to 3 minutes.
- Add your choice of meat in with the vegetables, and cook to warm through and get some color and crispiness on the meat, another 2 to 3 minutes.
- Add your crispy potatoes and cook everything together for about 5 minutes, allowing it to cook undisturbed for a couple minutes at a time, so it can caramelize against the bottom of the skillet.
- Flip everything over and let it cook another 2 to 3 minutes to crisp up the other side.
- If using leafy vegetables, such as spinach, arugula, or kale, add at this time and sauté until wilted.
- Serve alone, with hot sauce, or with an egg on top.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
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