Spicy Brunch Hash Potato (Printable)

Crispy potatoes tossed with peppers and onions, cooked to a spicy golden perfection.

# What You'll Need:

→ Vegetables

01 - 4 medium russet potatoes, peeled and diced (about 1.75 pounds)
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
09 - 1 teaspoon ground cumin
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper

→ Others

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

# How-To Steps:

01 - Place diced potatoes in a bowl of cold water for 10 minutes to remove excess starch. Drain and pat dry thoroughly with paper towels.
02 - Heat 2 tablespoons olive oil and butter in a large skillet over medium-high heat. Add potatoes in a single layer and cook, stirring occasionally, until golden and crisp, about 12-15 minutes.
03 - Add remaining oil, onions, and bell peppers. Sauté until the vegetables are soft and lightly browned, 5-7 minutes.
04 - Stir in garlic, smoked paprika, cayenne, cumin, salt, and black pepper. Cook for 2 minutes until fragrant.
05 - Taste the hash and adjust salt, pepper, or cayenne as needed.
06 - Make four wells in the hash, crack an egg into each, cover the skillet, and cook until eggs are set to your liking, about 3-4 minutes.
07 - Remove from heat. Garnish with scallions and cilantro or parsley. Serve immediately with hot sauce if desired.

# Expert Suggestions:

01 -
  • The combination of smoked paprika and cayenne creates this beautiful warmth that builds without overwhelming your palate
  • It transforms humble ingredients into something that feels like restaurant quality comfort food
02 -
  • Drying your potatoes after soaking is non negotiable if you want them to crisp instead of steam
  • Don't overcrowd the pan or the potatoes will steam in their own moisture and never achieve that golden crust
03 -
  • Use a cast iron skillet if you have one because it holds heat evenly and creates the best crust
  • Let the hash sit undisturbed for a minute or two between stirs to maximize crispy surface area

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