Breakfast Potato Hash

5 from 3 votes

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.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast, Brunch

Cuisine: American

Servings: servings

Calories: 411kcal

Author: Cynthia Christensen

Equipment

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.

Notes

Can use any potato desired, or even a hard squash, such as butternut or acorn.

Storage: Place all leftovers in an airtight container and store in the refrigerator for up to 3 days.

Reheating: 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. Or microwave for 90 seconds on high, or until hot (165°F)

Nutrition