Potato and pepper hash

Take your breakfast hash to new levels with this potato and pepper hash. Serve with bacon and eggs for extra deliciousness. Recipe by Eshun Mott.


( 3 ratings )

Preparation time:
8 minutes
Cooking time:
27 minutes
4 Servings
Andrew Grinton

Andrew Grinton


  • 1 1/2 lb red potatoes, cut into 3/4 inch pieces
  • salt to season
  • 4 tbsp  oil, divided
  • 1 tsp chili powder
  • 1/2 cup chopped yellow onion
  • 1/2 cup each diced red and green pepper


  • Place 1½ lb. red potatoes that have been cut into ¾-in. pieces in a medium pot with enough cold water to cover them; season with salt. Bring to a boil over high heat and cook for 5 min or until just tender. Drain well.
  • Heat 3 tbsp oil in a large cast iron or other heavy frying pan over medium-high.
  • Add potatoes and fry, turning occasionally, for 18 min or until potatoes are golden. Add 1 tsp chili powder and toss to coat.
  • Push potatoes to the side of the pan, add 1 tbsp oil, ½ cup chopped yellow onion and ½ cup each diced red and green pepper, turn heat up slightly and sauté for 4 min or until vegetables are browned at the edges and softened. Season with salt and serve immediately.


Want to get a jump on tomorrow’s breakfast? Dice your potatoes the night before and keep them in the refrigerator in a bowl of cold water to prevent browning. Drain well and blot dry before cooking.

Nutrition (per Serving)

32 g
14 g
418 mg

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