Spicy Brunch Hash Potatoes Skillet (Print Version)
Crispy diced potatoes with bell peppers and onions, seasoned with smoked paprika and cumin for a hearty brunch.
# What You Need:
→ Vegetables
01 - 4 medium russet potatoes, peeled and diced (approximately 1.75 lbs)
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 1 small red onion, diced
05 - 2 cloves garlic, minced
06 - 2 scallions, sliced for garnish
→ Spices & Seasoning
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon cayenne pepper, adjust to taste
09 - 1 teaspoon ground cumin
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
→ Cooking Fats & Garnish
12 - 3 tablespoons olive oil
13 - 1 tablespoon unsalted butter
14 - 2 tablespoons fresh cilantro or parsley, chopped (optional)
→ Optional Additions
15 - 4 large eggs for serving
16 - Hot sauce to taste
# Directions:
01 - Submerge diced potatoes in cold water for 10 minutes to remove excess starch. Drain thoroughly and pat completely dry with paper towels to ensure proper crisping.
02 - Heat 2 tablespoons olive oil and butter in a large skillet over medium-high heat until shimmering. Add potatoes in an even single layer. Cook, stirring occasionally, until golden brown and crispy throughout, approximately 12-15 minutes.
03 - Add remaining tablespoon of olive oil along with diced onions and bell peppers. Sauté until vegetables are softened and lightly caramelized, about 5-7 minutes.
04 - Stir in minced garlic, smoked paprika, cayenne pepper, ground cumin, salt, and black pepper. Continue cooking for 2 minutes, stirring constantly, until spices become fragrant and well incorporated.
05 - Taste the hash and adjust salt, pepper, or cayenne as needed to achieve desired flavor profile.
06 - If serving with eggs, create four shallow wells in the potato mixture. Crack one egg into each well. Cover skillet with lid and cook until egg whites are set but yolks remain runny, about 3-4 minutes.
07 - Remove from heat immediately. Sprinkle sliced scallions and fresh cilantro or parsley over the top. Serve hot while crispy, passing hot sauce at the table.
# Expert Tips:
01 -
- It brings the right amount of heat to wake up your palate without being overwhelming.
- The textures of crispy potatoes and tender peppers create a satisfying bite every time.
02 -
- Make sure the potatoes are very dry before frying or they will steam instead of crisp.
- Do not overcrowd the skillet because the potatoes will turn soggy if they are piled on top of each other.
03 -
- Use a cast iron skillet if you have one for the best browning results.
- Taste the hash before adding the eggs because it is harder to season once they are on top.