Spicy Brunch Hash Potato

The morning sun was streaming through my kitchen window when I finally cracked the code on the perfect brunch hash. I'd been trying to recreate this dish I'd had at a tiny diner in Austin, where the potatoes had this impossible crunch and the spices hit you in the best way. After three Sundays of slightly soggy attempts, I learned that patience and properly dried potatoes were the secret I'd been missing all along.

My roommate walked in while I was testing this final version and literally stopped in her tracks. The smell of cumin hitting the hot oil with those crisping potatoes is something I can't even describe properly. We ended up eating standing up at the counter because waiting for plates felt like too much effort.

Ingredients

• 4 medium russet potatoes: Russets have the right starch content to get that exterior crunch while staying fluffy inside, and peeling them helps them crisp up better
• 1 red bell pepper and 1 green bell pepper: The duo brings both sweetness and a slight grassy note that balances the heat beautifully
• 1 small red onion: Red onion mellows out when cooked but still provides a subtle sharpness that cuts through the richness
• 2 cloves garlic: Add this near the end so it doesn't burn but still infuses the dish with its aromatic magic
• 1 teaspoon smoked paprika: This is the backbone of the flavor profile, lending that deep, almost bacon like smokiness
• ½ teaspoon cayenne pepper: Start here and adjust up or down depending on your spice tolerance
• 1 teaspoon ground cumin: Earthy and warm, it pairs perfectly with the smoked paprika for that Southwest vibe
• 3 tablespoons olive oil: You need enough fat to properly crisp the potatoes without overcrowding the pan
• 1 tablespoon unsalted butter: Butter adds that nutty richness you just can't get from oil alone
• 2 scallions: Fresh scallions on top provide a bright, oniony pop against the warm spices

Instructions

Prep your potatoes:

Soak those diced potatoes in cold water for 10 minutes to pull out excess starch, then pat them completely dry with a clean towel because any moisture will sabotage your crisp game

Get the crunch started:

Heat 2 tablespoons of olive oil with the butter in a large skillet over medium high heat, then add the potatoes in one even layer and let them work, resisting the urge to stir too often for about 12 to 15 minutes until they're golden and irresistible

Add the vegetables:

Pour in the remaining oil and toss in the onions and peppers, sautéing until softened and lightly browned for 5 to 7 minutes

Wake up the spices:

Stir in the garlic, smoked paprika, cayenne, cumin, salt, and black pepper, cooking for just 2 minutes until the spices become fragrant and bloom in the hot pan

Season to taste:

Trust your palate and adjust the salt or heat level as needed

Add eggs if desired:

Create four little wells in the hash, crack an egg into each depression, cover the skillet and cook until the whites set but yolks remain runny, about 3 to 4 minutes

Finish and serve:

Remove from heat, scatter scallions and fresh cilantro or parsley over the top, and serve immediately while everything is still hot and crisp

Save

This hash became my go to for lazy Sunday brunches with friends. There's something communal about standing around the stove, watching the eggs cook in their little wells, everyone impatient but happy.

Making It Your Own

Sweet potatoes work beautifully here if you want something slightly sweeter and they pair surprisingly well with the same spice blend. I've also added cooked chorizo or bacon when I'm serving people who need meat, and it transforms the dish entirely while keeping the soul intact.

Serving Suggestions

Avocado slices or a dollop of sour cream on the side help temper the heat and add creaminess. A simple green salad with a bright vinaigrette cuts through the richness, and warm tortillas on the side turn this into hash tacos.

Make Ahead Wisdom

You can dice all the vegetables the night before and store them in the fridge. Parboiling the potatoes for 5 minutes before drying and frying gives you extra crunch and reduces overall cooking time.

• Keep the spices mixed in a small jar so you can dump them in all at once
• If serving a crowd, double the recipe and cook in batches rather than crowding the pan
• Leftovers reheat surprisingly well in a dry skillet over medium heat

Save

There's something deeply satisfying about a dish that takes simple ingredients and turns them into something that makes people pause and really enjoy their food. Hope this brings some warmth to your table.

Recipe FAQs

→ What potatoes work best for hash dishes?

Russet potatoes are ideal as they crisp well while retaining a soft interior, perfect for a hearty hash.

→ Can I make this gluten-free and vegetarian?

Yes, the dish uses naturally gluten-free ingredients and can be kept vegetarian by omitting meat additions.

→ How do I ensure the potatoes become crispy?

Soaking diced potatoes in cold water removes starch, then drying thoroughly and frying in oil produces a crispy texture.

→ What spices add the zesty flavor?

Smoked paprika, cayenne pepper, and cumin combine to give a warm, spicy depth to the dish.

→ Can I add eggs to this dish?

Yes, create wells in the cooked hash and crack eggs into them, covering the skillet until eggs set for added richness.

→ Are there recommended garnishes?

Sliced scallions and fresh cilantro or parsley add freshness and color to finish the skillet.