Breakfast Potato Hash
A delicious, easy breakfast potato hash with crispy edges, soft center, and flavorful vegetables. The perfect, savory, balanced start to your morning.
Servings: 4 people
Ingredients
- 3 tablespoons avocado or canola oil, divided
- 1.5 pound russet potatoes, (about 3 large) washed, peeled, and cut into ½-inch cubes
- 1 medium yellow onion, diced
- 1 medium colored bell pepper, diced
- 4 cloves garlic, minced
- 1 medium jalapeño, minced
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon black pepper
Instructions
- Preheat the 2 tablespoons oil in a large cast-iron or nonstick skillet over medium heat. Add potatoes, toss to coat with oil, and place a lid on the pan. Allow the potatoes to cook covered for about 8-10 minutes, tossing every 3-5 minutes. The potatoes will start to turn brown and crisp on all sides.
- Once the potatoes are cooked, remove them from the pan and set them aside. Using the same pan, add one tablespoon of oil. Add the onion, bell pepper, garlic, and jalapeño. Cook for about 5 minutes until the vegetables become slightly tender (not too mushy). Add the potatoes, salt cumin, paprika, and black pepper. Toss well.
- Serve warm!
Nutrition Info
Calories: 241kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 592mg | Potassium: 774mg | Fiber: 3g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 2mg
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