Make your next lazy morning sizzlin’ with this super flavorful, simple potato hash with bell peppers and onions!
Unlike a lot of people I know, I’m a morning person. Don’t go getting me up before 7am, but anytime after and I’ll usually feel brighter than the sunshine itself! This also means, of course, I am NO nightowl. Go ahead and shake your moneymaker at the club ‘til dawn… I’ll be tucked up in bed asleep before Jeopardy. Oh, hey little youngster, can I offer you a hand knitted blanket or a Werther’s caramel?
Being a morning person means I need my fuel, and nothing does the trick like an egg, fruit and a little starch. Okay, who are we kidding… a lotta starch some mornings. Some mornings. If I had it my way, every morning. But a girl’s still gotta rock a bikini while it’s blazing hot down South! Can I get an amen?
Once swimsuit season’s a thing of the past and sweaters are here to stay for a few months, I’ll indulge a little more (and easily be able to hide the evidence). That means more of this crisp, flavorful deliciousness in a pan for long breakfasts and lazy brunches. Besides, who says you can’t have onions and garlic before lunchtime? Just don’t go kissin’ around!
Potato Hash with Bell Peppers and Onions
- 2 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 4 large or 6 medium potatoes, peeled and cut into ½” cubes
- 1 onion, diced
- 1 red bell pepper, diced
- 2 tsp. fresh parsley, chopped
- 3 garlic cloves, minced
- Salt and pepper, to taste
- 1/4 cup freshly grated Parmesan cheese
- Preheat the oil and butter in a large 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 10 minutes.
- Remove the lid and increase the heat to medium high. Add onion and bell pepper. Cook for 15 minutes, stirring occasionally, until the potatoes and vegetables turn golden brown.
- Add the parsley and garlic; cook for 2 minutes. Season with salt and pepper. Sprinkle with Parmesan and serve immediately.
This looks like the perfect dish for a lazy weekend morning!
Mmm looks awesome!
This looks so yummy & so easy to make…awesome!
This would definitely get me up and going the morning – yum :D
Choc Chip Uru
Perfect for breakfast or for a dinner side!
I am a morning person too. Even without kids I would like to be up by seven. This hash looks great. I have had a note to myself to try sweet potato hash one of these days so thanks for the sweet reminder! :)
I do not want, but NEED that whole skillet in my mouth! The colors look amazing and it looks so delicious!
so glad I don’t live in the south – I am not sure how much will power I would have for this!
Wonderful brunch Georgia! And so simple.
This looks incredible Georgia!! I love skillet hash browns!
We can totally indulge now – bring on the sweaters! And I’m definitely making this hash with a side of bacon and pancakes.
boy..this looks so good and flavourful. Fantastic colours.
That looks so tempting! Definitely on the menu for a weekend brunch :)
Hi sweet girl. Now this looks just about perfect! Thank you for sharing it. We have friends visiting this weekend from Australia and this hash will be perfect. I hope you are doing well. Let’s connect soon.
I’m also a morning person and a big breakfast eater. This would be so perfect with my usual scrambled eggs!
Georgia! I’m a total morning person too! I usually wake up at 7 on the weekends. 5am during the week. I know, I am crazy! It’s so nice ot accomplish a lot before the rest of the world wakes up. I love it! This potato hash would instantly get me out of bed earlier than usual too!!
I am not a morning person (I wish I was!) but this recipe would definitely make getting up early worth it. Either that or I’ll just make it for lunch instead. :)
I’m a morning person, too. I completely agree on needing fuel, and this looks like a great choice.
Omg…this look fantastic. I`m drooling.
Is that some sort of cheese, like Parmesan I see sprinkled over the finished product? Just want to make an exact replica. Thanks, can’t wait to eat this!
Oops, thought I already added that in there. Yes, it’s Parmesan and the recipe has been updated. Thanks!
Made this for dinner with some eggs and kale and it was DELICIOUS! Such a simple way to make potatoes. Will definitely be making again! Super breakfast food :)
This looks so good, I’ll have to give it a try. THanks for the recipe!
I make this all the time but use season salt and garlic salt and I don’t use bell peppers or fresh Parmesan cheese or parsley
This was delish!
Made this now. it was great, added a bit of chorizo to it. I actually want to have a second helping. Saving it for dinner. Thanks
Loved this. It was easy to make and came together beautifully. This recipe is a keeper. Thanks for sharing!
This looked so amazing, and I’m a huge fan of savory breakfasts so I made it Sunday night for a week full of yummy breakfasts.
I have a question – I had a terrible time keeping the potatoes from burning. I deglazed the pan with a bit of water, but I didn’t want my potatoes to turn mushy. Do I have my pan up too high?
Thanks for any advice!!
I’m really not sure what might have gone wrong, but as you said, possibly your heat was too high.
Made this dish for breakfast this morning and delighted with the results! Easy to follow recipe and great outcome. Will be making again, it was a hit with my fella too!
Excellent meal, I tweeked a bit – i added sausage, scrambles eggs, and extra cheese, mozzarella, provalone & cheddar cheese. It was absolutely incredible. This is a recipe that I will use time and time again. So good we took naps after enjoying this meal on a Saturday morning. I will use this recipe for a dinner side w/o the eggs, I’m sure it would be great with grilled chicken.
I strive for vegan, so skipped the butter and cheese. Used jalapeno pepper instead of bell. Was delicious first meal, but better as leftover. 2nd attempt I added dried cranberries. So good! This is a very versatile nutritious recipe.
Just ate whole pan of it by myself and it was magical <3 thanks for great recipe
Had my 4 culinary classes make this as part of their knife skills unit and they were raving about how good it is! Thank you for sharing such a wonderful recipe!
So I followed the recipe exactly and it looks nothing like the picture. It doesn’t taste good. And why did you not mention anything about cutting up the potatoes?
The ingredients clearly state to cut the potatoes. Sorry this didn’t work out for you.
Good stuff, I adjusted the recipe, being single and a senior. I
I cooked bacon crisp, removed from pan, added butter. I used frozen onions and peppers, then added part of a can of mushrooms.added bacon back in. I will make it again.
I’ve make this dish all the time without knowing it had a name! Mine was a family recipe, instead of cheese, we use Italian origin fresh sausage (being from an Italian family), but as Italian delis are out of fashion in England, I’ve instead resorted to good quality English sausages to get my pepper fix. Sometimes I add fennel seeds (underused spice!), Italian seasoning and/or fresh thyme or rosemary. My addition is ground coriander, I love it’s fragrance with peppers, roasted parsnips (I found this combination out as a 10 year old, fascinated by cooking and a spice cabinet). Anyway we also bake the dish because getting the everything cooked in one pan wasn’t a success (hello stubborn potatoes). I have since since found a way to do this dish on the hob with caramelised veg, but it’s very much the leisurely approach haha. So I’m very glad to have found a streamlined version! Thank you
Forgot to say we use oil, not butter and I add sriracha for heat. But ghee fried potatoes is lip smacking good, I’ll have to try your version when my pepper craving kicks in. Re- ghee is slowly simmered butter, strained of milk solids to make it burn resistant (and more intense butter flavour)