Crispy Breakfast Potato Hash
Deeply browned potatoes with peppers and onion. Par-boiling first is the step that separates crisp from greasy.
Method
- Put the potatoes in cold salted water, bring to a boil, and simmer 6–7 minutes until just tender at the edge of a knife. Drain thoroughly and let them steam dry for 5 minutes.
- Heat the oil in a large heavy skillet over medium-high until it shimmers.
- Add the potatoes in a single layer and leave them alone for 5 full minutes. Resisting the urge to stir is the whole recipe.
- Turn and repeat until browned on most sides, about 12 minutes total.
- Add the onion and pepper with the paprika and a good pinch of salt. Cook 6–8 minutes more until softened and colored.
- Season, scatter with parsley, and serve — ideally under a fried egg.
Cook's notes
- Dry potatoes brown; wet ones steam. The 5-minute steam-dry after draining matters more than it sounds.
- Crowding the pan is the other way to end up with soft hash. Use two pans if you're doubling it.
- Cast iron holds heat best here, but any heavy pan works.
Why this works
Par-boiling gelatinises the starch on the outside of each cube, which then crisps into a shell in the pan — raw potato can't do this and browns unevenly instead. The steam-dry after draining matters just as much: surface water has to boil off before browning can start.
If it goes wrong
Soft, pale hash means a crowded pan, wet potatoes, or stirring too early. Sticking means the pan wasn't hot enough when they went in — they release naturally once a crust forms.
Make it your own
Bacon fat instead of oil is the traditional choice and a real upgrade. Sweet potato works but browns faster, so give it less time. Add the peppers later than you think; they release water.
Storing and reheating
Keeps 3 days refrigerated and re-crisps well in a hot dry pan — much better than a microwave, which steams it soft. Par-boiled potatoes can be prepped a day ahead.
More breakfast ideas
Fluffy Buttermilk Pancakes
Tall, cloud-soft pancakes with crisp golden edges. The buttermilk and a rested batter do all the heavy lifting.
Classic French Toast
Custardy in the middle, caramelized at the edges. Day-old bread is the move, and a splash of vanilla makes it sing.
The Perfect Cheese Omelette
Soft, just-set, and folded around a melty middle. Low heat and constant motion turn three eggs into something French-bistro good.