This is extra crispy potato hash is easily one of my favorite meals to make. It makes a filling and satisfying breakfast and it comes together in only 30 minutes! It is made with parboiled potatoes, red bell pepper, onion, and a few of my favorite spices. I usually serve it with eggs and sautéed greens, but it is fantastic in breakfast burritos as well!
To make these potatoes extra crispy, I parboil them before frying them with the rest of the ingredients. Parboiling is just cooking the potatoes in rapidly boiling water for 5 minutes, super simple! This will cook the potatoes half way, so when you fry them they get an incredibly crispy shell on the outside, and are still fall-apart fluffy on the inside. This method is by far my favorite for making any kind of fried potatoes because it cuts down the cooking time, and you get fool-proof crispy potatoes every time!
I call this a hash because really, you could add anything you wanted to the potatoes. I typically add just bell pepper and onion but any leftover veggies from your fridge will do. You could even add in some eggs during the last 5 minutes of cooking time to make a sort of scramble, and it would be delicious! There are more ideas for customizing this hash in the notes section below. If you make these, let me know what you think by leaving a comment below!
- I served this with a fried egg and sautéed greens. I took one cup of kale and sautéed over high heat for 5 minutes with a dash of salt and garlic. It is delicious!
- If you want to you can skip the parboiling step, but the potatoes will not have the same texture and may have a different cooking time. Parboiling takes an extra pot; however, it is definitely worth it as it produces the best crispy potatoes and cuts down the frying time.
- Want to customize it? Add in eggs, cheese, chopped spinach or kale, tomatoes, green peppers, scallions, squash, jalapeño, or mushrooms!
- 4 medium russet potatoes
- 1 red bell pepper
- ¼ yellow onion
- 2 tablespoons oil (I used coconut oil)
- ½ teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- To parboil the potatoes, set a large pot of water over high heat on the stove and bring the water to a boil.
- Wash the potatoes and chop them into 1 inch cubes. When the water has been brought to a rapid boil, add in the potatoes and boil for 5 minutes.
- Remove the potatoes with a slotted spoon and place on a clean kitchen towel; pat them dry and set aside.
- Wash the bell pepper and peel the onion and then slice them into ¼ inch slices.
- Heat a non-stick skillet over medium high heat. Add in the oil and let it get really hot, it should start to shimmer a bit when it is hot enough. If you place a single potato in the pan it should crackle and make a loud, bubbling frying sound. Add the rest of the potatoes, the bell pepper, and onion to the pan and stir to coat them in the oil. Sprinkle the salt, garlic, and paprika over the hash and stir to coat again.
- Fry the hash for 10 - 15 minutes, or until the potatoes have a golden brown, crispy color to them and the bell pepper and onion are softened and starting to brown.