potato hash

Looking for an easy breakfast idea? This Loaded Breakfast Skillet Recipe from Delish.com is the best.

Loaded Breakfast Skillet

russet potatoes, rinsed and scrubbed clean, chopped into 3/4" cubes

bacon,

onion, chopped

water

garlic

green onions, sliced

smoked paprika

kosher salt

black pepper

eggs

c. shredded Cheddar

I used ground pork breakfast sausage instead of bacon. It still came out fantastic. Everyone loved this breakfast dish.

Just finished this.  It was so good.  I left out green onion and added peppers and sausage.  Super Yummy.

Made it for the family and it was very yummy!

I used half pound of bacon and more green onion than the directions suggested, but this recipe was an amazing hit with my family.

My family loved this. I used left over pulled pork from the night before and doubled the garlic (we love garlic!) and it came out great. I had a hard time getting the eggs just right-at 5 minutes for me, the white was still runny. But then at 8 minutes when the white was cooked, the yolk was too. Still tasted amazing and would definitely make again

https://streaming.hearstdigitalstudios.com/manual_upload/57fbb072d559302287601219/mp4/Loaded_Breakfast_Skillet_FINAL_1476112520_4000_hd_v3.mp4

Cheese, potatoes, bacon and eggs: Is there anything that, together, they don't make better?

This Loaded Breakfast Skillet is all your faves in one pan.

With abundant brassicas, there's often leftovers - create a hash brown-like breakfast dotted with apple and walnut

Red cabbage & potato hash

diced potato

butter

Festive red salad (see 'goes well with')

eggs ham

Boil potatoes until tender. Melt the butter in a shallow pan (ovenproof if you have it), then fry Festive red salad for a few mins to soften. Stir in the well-drained spuds with some seasoning, press down and carry on cooking to crisp the bottom and heat through.

If you like, dot the top with a bit more butter and grill to crisp it up. Eat with fried eggs and slices of leftover ham, if you like.

Zesty Mexican Potato Hash is a perfect addition to your &quot;breakfast anytime&quot; repetoire. Start with your favorite oven-safe skillet and ground chorizo. Diced potatoes get pan-fried to perfection with a healthy dose of oil and patience. Add in peppers, onions, and garlic. Crack eggs on top, bake until just set, and serve warm.

Mexican Potato Hash with Chorizo and Egg (Whole30)

olive oil (divided)

lb chorizo (casings removed;

oz yukon gold or russet potatoes (diced to ½”)

tsp kosher salt

onion

red, orange, or yellow bell pepper (diced to ½”)

jalapenos (minced)

garlic (minced)

chives (for garnish)

Heat oven.

Cook chorizo.

Heat a 12” ovenproof skillet (we like cast iron) over medium high heat. Add 1 tbsp olive oil and heat until the oil is shimmering; add the chorizo, toss to coat in the fat, then cook until no longer pink. Removing using a slotted spoon.

Pan fry potatoes.

Add the remaining olive oil to the rendered fat and allow to heat. Add the diced potatoes and ½ tsp salt, then toss to coat in the fat. Saute the potatoes, stirring occasionally, until tender and browned, 18-20 minutes.

Add vegetables.

Add the onion and bell pepper and toss with the potatoes. Saute, stirring occasionally, until the onion is translucent, 4-5 minutes.

Add jalapeno and garlic.

Add the jalapeno and garlic; cook, stirring frequently, 1-2 minutes.

Return sausage.

Return the sausage to the skillet and toss until all ingredients are evenly distributed.

Add eggs.

Turn off the burner, then make 4 wells in the pan. Gently crack an egg into each well. Transfer the skillet to the oven and bake until the egg whites are just set, 8-10 minutes.

Season and serve.

Remove from the oven using oven mitts. Garnish with chopped chives and serve immediately

When you&#x27;re craving an American diner-style breakfast, look to this easy one-skillet hash brimming with crisp golden potatoes, onions, and peppers.

Potato Hash Recipe

Yukon gold potatoes (about 3 large)

kosher salt, divided, plus more as needed

red bell pepper (about 6 ounces)

parsley

Parmesan

olive oil

unsalted butter

black pepper, plus more as needed

sweet paprika

Dice 1 1/2 pounds Yukon Gold potatoes into 1/2-inch cubes. Place in a medium saucepan, add 1/2 teaspoon of the kosher salt, and cover with cool water by at least 1 inch. Bring to boil over medium-high heat. Reduce the heat as needed and simmer until just tender, 7 to 8 minutes. 

Drain the potatoes. Transfer to a baking sheet and spread out into a single layer to air dry. Meanwhile, dice 1 small yellow onion (about 1 cup). Dice 1 small red bell pepper (about 1 cup). Finely mince 4 garlic cloves (about 1 heaping tablespoon). Coarsely chop fresh parsley leaves until you have 1/4 cup. Finely grate 1 ounce Parmesan cheese (about 1/4 cup), plus more for serving.

Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the onion and bell pepper and cook until beginning to soften, about 3 minutes. Add the potatoes and season with the remaining 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the potatoes, onion, and bell pepper are browned in spots, about 5 minutes. (This will depend on the size of your skillet. If the vegetables aren’t browning after a few minutes, increase the heat to high.) Add the garlic and stir until fragrant and light golden-brown, about 1 minute. 

Remove the skillet from the heat. Add the parsley, Parmesan, and 1/2 teaspoon sweet paprika, and stir to combine. Taste and season with more kosher salt and black pepper as needed. Sprinkle with more Parmesan before serving. 

An easy and quick meal: ground beef and potatoes skillet with zucchini and herbs.

Ground Beef, Zucchini and Potatoes

500 g/ 1 lb potatoes (See note 1)

500 g/ 1 lb ground beef

500 g/ 1 lb zucchini

red bell pepper

250 ml/ 8.5 fl.oz/ 1 cup vegetable broth

ml/ 3.4 fl.oz/ scant ½ cup single or heavy cream

crème fraiche (See note 2)

savory

chives

fine sea salt and black pepper

If you don't have any leftover potatoes, start...

If you don't have any leftover potatoes, start by cooking the potatoes. Let cool slightly, peel, cube or thickly slice them. Set aside.

Finely chop the onion and the garlic cloves.

Heat the oil in a large skillet. Add...

Heat the oil in a large skillet. Add the ground beef and stir for a few minutes, until the meat changes color.

Add the onion and the garlic and cook...

Add the onion and the garlic and cook until the onions are translucent and the ground beef lightly browned, about 5 minutes.

In the meantime halve the zucchini lengthwise and...

In the meantime halve the zucchini lengthwise and slice the halves. Chop the bell pepper into cubes. Add both to the skillet and fry for 2-3 minutes.

Add the broth, cover the pot and cook...

Add the broth, cover the pot and cook for about 5 minutes or until the veggies are done to your liking.

Add the potatoes and reheat them.

Add cream, crème fraiche, chopped herbs, salt and...

Add cream, crème fraiche, chopped herbs, salt and pepper to taste.

Stir carefully and serve immediately as suggested above.

https://mediavine-res.cloudinary.com/video/upload/ba6i2i28c4trtrewxfzq.mp4

Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

Welcome to Where Is My Spoon! It's all about home cooking

This hearty potato hash is dotted with bell peppers and onions. It&#039;s beautifully toasty on the outside and creamy on the inside. Thanks to the air fryer it&#039;s a fast &amp; easy side dish for your Saturday brunch.

Air fryer breakfast potatoes

medium sized Russet potatoes (~13 ounces total

spritzes oil spray

salt

small bell pepper (~5 ounces

pepper

chives (chopped (optional garnish))

Put chopped potatoes into air fryer basket. Spritz with oil spray, shake, spritz again, and add a pinch of salt.

Air fry at 400 degrees for ten minutes. Stop once to shake during cooking time. (Feel free to stir, if the potatoes aren&#x27;t moving around enough.)

After the potatoes have cooked for ten minutes &amp; are starting to soften, add the bell pepper and onions. Add another spritz of oil, pinch of salt, dash of pepper, and shake basket. Air fry at 400 degrees for another 15 minutes.

During the last 5 minutes of cooking, check on the potatoes to make sure they aren&#39;t getting too brown. Depending on the size of your potatoes, you may need slightly less or slightly more time. If needed, add a few more minutes to the cooking time.

Add salt to taste, and move the breakfast potatoes to a serving dish. Finish with a handful of chopped chives as an optional garnish. Serve.

https://embed.mediavine.com/videos/ngnbvsbrtisf5q5c8rn4

Breakfast-style air fryer potatoes with onions and red bell peppers. Cook your breakfast potatoes in the air fryer and free up some of that precious stovetop real estate. A terrific easy side dish!

Breakfast-style air fryer potatoes

One of my favorite breakfast meals is a Cajun Spiced Potato Hash with Sausage and eggs of my choosing on top. This is a great recipe for a crowd.

Cajun Spiced Potato Hash with Sausage

red bell pepper, seeded (chopped)

green bell pepper, seeded (chopped)

oz Andouille sausage,

Cajun spice blend

salt and pepper

olive oil, extra virgin (or canola or vegetable oil)

Over medium high heat, start with a hot, non stick skillet. Add 1 tbsp of extra virgin olive oil or canola if you are using chicken sausage, if you are using pork sausage, you can omit oil.

Add sliced sausage to hot skillet.

Since most sausage is precooked, you just need to give the sliced sausages a little char and allow to be heated through. About 5 minutes. 

Remove sausage from pan and set aside.

Add 1 tbsp of oil and allow to heat. Add potatoes, peppers, onions, 1 tsp of Cajun seasoning, pinch of salt, and pepper.

Sauté the potato mixture well. Give the potato mixture a stir every few minutes, you want a little char, but not to burn. About 20 minutes or until potatoes are tender.

Taste for salt, and add more salt and Cajun spice if needed. 

Now add sausage back in to the pan with the potato mixture and allow to completely heat through. 

Serve this Cajun Spiced Potato Hash and Sausage hot, with eggs of your choice on top. You can add cheddar cheese or pepper jack as an option. 

Potato Hash Cake recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”

Potato Hash Cake

Unsalted butter (to grease the baking dish)

potatoes

all-purpose flour (plus more to dust the baking dish)

eggs (lightly beaten)

baking powder

Olive oil (to brush the top of the potato hash)

Grease a small baking dish or quarter sheet pan with butter and dust all over with flour, shaking off any excess flour.

Set rack in the middle of the oven and preheat at 400°F.

Place the grated potatoes in a strainer and press out as much moisture as you can — repeat a couple times until almost dry. In a medium bowl, mix the strained potatoes, onion, flour, eggs, salt, pepper, and baking powder very well.

Press the potato mixture into the prepared baking dish. Brush olive oil generously over the top.

Place in the oven and bake until completely cooked and golden brown on top and bottom, about 40 to 45 minutes.

This Sausage Potato Hash recipe is perfect for breakfast or brunch! Served with fried eggs, it&#39;s a hearty, comforting, delicious meal and super simple to make.

Sausage Potato Hash

salt (or

¼ teaspoon pepper (or

sausage

red bell pepper (chopped)

green bell pepper (chopped)

red pepper flakes

Italian sausage

Red Bell Pepper

red pepper

Add the olive oil to a large skillet and heat over medium heat. Add the cubed potatoes, season with salt and pepper and cook for 7 to 10 minutes, until they're about half way cooked through, stirring occasionally.

Add the onion and cook for another 3 minutes, stirring occasionally.&nbsp;

Add the sausage, bell peppers, garlic and red pepper flakes to the skillet and stir. Reduce the heat, and continue cooking until potatoes are cooked through, another 10 minutes. You can also cover the skillet, this will cook the potatoes a bit faster.

Taste for seasoning and adjust with salt and pepper if needed. Serve with fried eggs.

https://content.jwplatform.com/videos/VWnZ0lxI.mp4

Perfect for breakfast or brunch, this Sausage Potato Hash served with fried eggs, is a hearty, comforting, delicious meal and super easy to make.

Recipe video above. This is a big, hearty breakfast hash loaded with sausages, bacon, eggs and potatoes – all baked in the oven instead of endless tossing on the stove. Not that I own a skillet big enough to handle this much delicious chaos anyway!

Baked sausage breakfast hash

/ 1.6lb potatoes

tsp smoked paprika ((sub regular))

tsp dried thyme ((sub any dried herb))

onion powder ((sub more garlic powder))

garlic powder ((sub more onion))

tsp cooking salt / table salt

red capsicum / bell pepper

red onion (,

/ 4 oz streaky bacon (,

500 grams/ 1 lb good pork sausages (,

tbsp parsley (, roughly chopped (optional garnish))

buttered toast ((optional))

Bake seasoned potatoes 15 minutes at 200°C/400°F (180°C fan). Toss capsicum and onion with oil, salt &amp; pepper, add to tray, toss. Dot with sausage meat (squeeze out), sprinkle with bacon, bake 35 minutes, tossing at the 20 minute mark. Reduce oven to 180°C/350°F (160°C fan). Make wells, crack in eggs, bake 7 minutes or until set to your taste.

Abbreviated recipe:

Preheat the oven to 200°C / 400°F (180°C fan-forced).

Toss the potatoes with the oil and seasoning in a bowl. Spread on a lined tray, just big enough to hold everything in snugly rather than spread in a single layer (Note 3). Bake for 15 minutes.

Capsicum and onion - Meanwhile, in the still-dirty potato bowl, toss the capsicum and onion with the oil, salt and pepper. Add to tray, then toss with the potatoes.

Sausage &amp; bacon - Squeeze dollops of the sausage meat out of the casings and dot them randomly on top (you could cut the sausages using a knife, but that just isn&#39;t as fun). Scatter with bacon.

Bake 35 minutes - Bake 20 minutes. Toss, then bake for a further 15 minutes, or until potatoes are soft.

Lower oven to 180°C/350°F (160°C fan).

Eggs - Push the potato aside to make holes for the eggs. Crack eggs in. Return to oven for 7 minutes or until eggs are done to your liking (I like runny yolks which means just-set whites!).

Serve - Scatter with parsley, then serve!

Full recipe:

I think this will be dinner tonight with fresh sourdough, toasted of course.

Plus, I'd double or even triple the bacon as I eat most of it during prep!

Great work on the cleaning up Dozer! 
You are an asset in the kitchen 😇🩷😇

This my kind of breakfast!  I’m trying to figure out how to scale it down for one or two and cook in my air fryer as it’s hot here in the US. 

Or maybe I’ll cook in whole in winter, add a couple eggs, and freeze the rest. If I can wait to winter! Yum!

This is a breakfast version of a Moroccan chicken hash that I make and love.   Can’t wait to try for any meal of the day!  Hugs for Dozer 🐾

Five stars for your chocolate cake 10 for all the work you put into these recipes and also your RTE work for people in need 
God bless you Nagi

Top 10 potato hash recipes from across the web

The most viewed potato hash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Loaded Breakfast Skillet

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Top 10 potato hash recipes from across the web

The most viewed potato hash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Loaded Breakfast Skillet

Red cabbage & potato hash

Mexican Potato Hash with Chorizo an...

Potato Hash Recipe

Ground Beef, Zucchini and Potatoes

Air fryer breakfast potatoes

Cajun Spiced Potato Hash with Sausa...

Potato Hash Cake

Sausage Potato Hash

Baked sausage breakfast hash

The most viewed potato hash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine