How to prepare breakfast hash with potatoes?

Building a hearty breakfast potato hash

A great hash balances crisped potato with savory ingredients like onions, peppers, sausage, or bacon, finished with eggs if desired. Use small-diced waxy or all-purpose potatoes for quicker cooking and crisp edges.

Cooking approach:

• Par-cook potatoes by boiling or microwaving briefly until just tender, then drain and dry.
• Sauté aromatics like onion and bell pepper in a skillet until soft.
• Add par-cooked potatoes and press into the pan to develop a crust; avoid stirring constantly.

Flavor variations:

• Classic: bacon, onion, bell pepper, and smoked paprika.
• Southwestern: chorizo, jalapeño, cumin, and cilantro.
• Veg-forward: mushrooms, zucchini, and spinach with rosemary.

Finishing touches: Make wells for eggs and cover the pan to poach them, or cook separate and serve on top. A sprinkle of cheese or finishing herbs adds richness and freshness. Serve with hot sauce or ketchup on the side.

With prep and a hot pan, a crisp, savory hash comes together quickly and makes for a flexible, crowd-pleasing breakfast or brunch.