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Golden Potato Hash
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Golden Potato Hash

Course: Breakfast
Servings

4-6

servings
Prep time

10

minutes
Cooking time

25

minutes

Indulge in the inviting flavors of the “Golden Potato Hash” — a savory symphony of Yukon Gold potatoes, peppers, onions, and a delightful blend of seasonings.
This comforting dish begins by dicing Yukon Gold potatoes into uniform cubes, simmering them until tender, and then air-drying to achieve a perfect texture. Meanwhile, the fresh and aromatic ingredients, from the sweet yellow onion to the vibrant red bell pepper, are prepared to complement the star ingredient.
In a sizzling skillet, olive oil and butter form the base for sautéing the diced onion and bell pepper until they start to soften, creating a tantalizing aroma. As the golden-brown edges of the potatoes emerge, minced garlic is introduced, releasing its fragrant essence into the mix.
The grand finale involves combining the cooked vegetables with a burst of fresh parsley, finely grated Parmesan cheese, and a touch of sweet paprika. The result? A harmonious medley of textures and flavors, enhanced by the richness of Parmesan.
This “Golden Potato Hash” offers a rustic charm that pairs exquisitely with additional Parmesan, adding a finishing touch to a comforting meal that’s perfect for any time of day.

Ingredients

  • 1 1/2 pounds Yukon Gold potatoes (approximately 3 large)

  • 1 1/4 teaspoons kosher salt, divided, plus extra to taste

  • 1 small yellow onion (around 6 ounces)

  • 1 small red bell pepper (approximately 6 ounces)

  • 4 cloves garlic

  • 1/2 small bunch fresh parsley

  • 1 ounce finely grated Parmesan cheese (about 1/4 cup), plus more for serving

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 1/4 teaspoon freshly ground black pepper, plus more to taste

  • 1/2 teaspoon sweet paprika

Directions

  • Prepare Potatoes: Dice 1 1/2 pounds Yukon Gold potatoes into 1/2-inch cubes. Place them in a medium saucepan, add 1/2 teaspoon of kosher salt, and cover with cool water by at least 1 inch. Bring to a boil over medium-high heat. Reduce the heat and simmer until just tender, about 7 to 8 minutes.
  • Drain and Dry Potatoes: Drain the potatoes and transfer them to a baking sheet, spreading them out into a single layer to air dry. Meanwhile, dice 1 small yellow onion (about 1 cup), 1 small red bell pepper (about 1 cup), and finely mince 4 garlic cloves (approximately 1 heaping tablespoon). Coarsely chop fresh parsley leaves until you have 1/4 cup. Finely grate 1 ounce Parmesan cheese (about 1/4 cup), with extra for serving.
  • Heat Skillet: Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large, heavy-bottomed skillet over medium-high heat until shimmering.
  • Sauté Vegetables: Add the diced onion and bell pepper, cooking until they start to soften, about 3 minutes. Incorporate the potatoes and season with the remaining 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, occasionally stirring, until the vegetables develop golden-brown spots, approximately 5 minutes. If needed, increase heat to high for better browning. Stir in the minced garlic until fragrant and lightly golden-brown, about 1 minute.
  • Final Touch: Remove the skillet from heat. Add the chopped parsley, grated Parmesan, and 1/2 teaspoon sweet paprika, stirring to combine. Taste and adjust seasoning with more kosher salt and black pepper if needed. Before serving, sprinkle with additional Parmesan.

Notes

  • For a cheesy variant, replace Parmesan with your preferred shredded cheese like cheddar, Monterey Jack, pepper Jack, or provolone.
  • Leftovers can be stored in the refrigerator for up to 4 days in an airtight container.