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Extra Crispy Potato Hash

May 24, 2018 By Elizabeth De Lara Leave a Comment

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!

 

 

*Notes*

  • 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!

 

Extra Crispy Breakfast Hash
 
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Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
An extra crispy potato recipe that will leave to satisfied and your stomach happy! SO simple, and delicious, try them for your breakfast today!
Author: Elizabeth De Lara
Recipe type: Breakfast
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. To parboil the potatoes, set a large pot of water over high heat on the stove and bring the water to a boil.
  2. 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.
  3. Remove the potatoes with a slotted spoon and place on a clean kitchen towel; pat them dry and set aside.
  4. Wash the bell pepper and peel the onion and then slice them into ¼ inch slices.
  5. 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.
  6. 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.
3.5.3240

 

Filed Under: 30 Minutes Or Less, Breakfast, Dairy-Free, Vegan, Vegetarian Tagged With: bell peppers, boiled potatoes, breakfast, breakfast hash, breakfast potatoes, crispy potatoes, dairy free, easy, extra crispy breakfast hash, fast, fried potatoes, onions, potatoes, vegan, vegetarian

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  • New recipe today and it is so easy to make! Potato fritters with zucchini and feta are a great breakfast, or after-school snack and are 
done in about 30 minutes. 
To get extra crispy fritters, I use a simple method of wringing out the moisture from the shredded potatoes  and zucchini. This will up the level of crispy every time🙌💯💯 I linked a couple of my recipes for sauces in the blog post if you wanted  a little sumthin- sumthin to dip the fritters in😏😉 Find the recipe at www.diningwithdelara.com 
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