Best 5 Potato Pepperoni Hash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a tantalizing breakfast or brunch experience with our delectable Potato Pepperoni Hash, a delightful medley of flavors that will awaken your senses. This hearty dish combines the crispy perfection of hash browns with savory pepperoni, melty cheese, and a symphony of seasonings, resulting in a culinary masterpiece that will satisfy even the most discerning palate.

Get ready to embark on a culinary journey as we present a trio of irresistible recipes that showcase the versatility of this beloved dish. Our Classic Potato Pepperoni Hash serves as the foundation for this flavorful adventure, featuring a harmonious blend of hash browns, pepperoni, cheese, and a dash of paprika. For those seeking a vegetarian twist, our Veggie-Packed Potato Hash offers a vibrant symphony of vegetables like bell peppers, onions, and zucchini, while maintaining the beloved hash brown and cheese combination.

But wait, there's more! Our Sweet Potato and Black Bean Hash takes a bold turn, incorporating the natural sweetness of roasted sweet potatoes and the hearty texture of black beans, creating a dish that is both satisfying and nutritious. Each recipe is meticulously crafted to deliver a unique taste experience, ensuring that every bite is an explosion of flavor. So, gather your ingredients, prepare your taste buds, and embark on this culinary adventure with our Potato Pepperoni Hash extravaganza!

Let's cook with our recipes!

POTATO HASH



Potato Hash image

Provided by Anne Burrell

Time 30m

Yield 4 servings

Number Of Ingredients 8

5 cloves garlic, smashed
Kosher salt
4 Yukon gold potatoes, cut into a medium dice
Olive oil
1/2 Spanish onion, cut into a small dice
1 pinch crushed red pepper
Splash of chicken stock, as needed
1 bunch fresh chives, finely sliced

Steps:

  • Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
  • Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.

PEPPERONI POTATO SALAD



Pepperoni Potato Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 12

4 pounds baby Yukon gold potatoes
Kosher salt
1 cup mayonnaise
3/4 cup marinara sauce
1/4 cup grated Parmesan cheese
8 scallions, green and white parts, chopped
24 ounces mozzarella pearls, drained
7 ounces pepperoni, quartered
2 cups pitted green olives, halved
1/2 cup fresh basil, cut into chiffonade
1/2 teaspoon freshly ground black pepper
1/2 cup fresh parsley, chopped

Steps:

  • Put the potatoes in a pot with cold water and add 2 tablespoons salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
  • For the dressing, mix together the mayonnaise, marinara sauce and Parmesan. Pour the dressing over the potatoes, add the scallions and give it a stir.
  • Fold in the mozzarella pearls, pepperoni, olives, basil, pepper and three-quarters of the chopped parsley. Garnish with the remaining parsley.

CHEESY PEPPERONI POTATO CASSEROLE



Cheesy Pepperoni Potato Casserole image

Frozen hash browns make this pepperoni and potato casserole a breeze to make. Bake until the cheese is melted-and enjoy!

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 6 servings, 1 cup each

Number Of Ingredients 6

2 cups ORE-IDA Diced Hash Brown Potatoes
1 cup KRAFT Shredded Cheddar Cheese, divided
4 oz. OSCAR MAYER Pepperoni
1/2 cup sliced onions
1/2 cup sliced fresh mushrooms
1 cup CLASSICO Traditional Pizza Sauce

Steps:

  • Heat oven to 400°F.
  • Mix potatoes and 1/2 cup cheese; spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Top with layers of pepperoni, vegetables and pizza sauce; cover with foil.
  • Bake 40 min. Remove foil; sprinkle with remaining cheese. Bake 5 min. or until cheese is melted.

Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g

POTATO HASH



Potato Hash image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 russet potato, scrubbed
1 sweet potato, scrubbed
3 tablespoons salted butter
1 cup chopped red bell peppers
1 cup chopped yellow squash
1 cup chopped zucchini
1/2 red onion, chopped
Salt and freshly ground black pepper
4 large eggs

Steps:

  • Pierce both potatoes a few times, put in the microwave and cook on high until cooked through, 5 to 10 minutes. Carefully remove the skin from the sweet potato. Dice both potatoes and set aside.
  • In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the bell peppers, squash, zucchini and onions and cook for a few minutes. Add the diced potatoes to the veggies and cook until golden brown. Season with salt and pepper.
  • In a separate pan, melt the remaining tablespoon of butter over medium heat and crack in the eggs. Cook until the whites have set, 3 to 4 minutes.
  • Serve up the hash with a fried egg on top of each portion.

ROASTED POTATO HASH



Roasted Potato Hash image

I had one of the great breakfasts of my life on San Juan Island, north of Seattle, in a dockside coffee shop The grated hash brown potatoes there were cooked in thin sheets and run under the broiler beneath a handful of grated cheese to create crisp pancakes that could be used as a platter on which to serve fried eggs, or as a hat to top them, depending on your mood. When I got home to New York I started making them for dinner, which was labor-intensive and eventually annoying because one of my children wanted them for dinner all the time. Together we worked out a hack. It is this recipe, and you can easily double, and serve with just about anything, especially fried eggs. Omit the bacon if it's not your game, and replace with a couple of tablespoons of butter. Omit the red peppers if you like. Add a drizzle of chipotle mayonnaise on top, if you don't like sour cream, or swap out the chipotle for nothing if you don't like spice. Make the recipe your own. The point is simply to aim for a thick, caramelized crust of potatoes. The interiors will be soft and sweet.

Provided by Sam Sifton

Categories     breakfast, brunch, lunch, side dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

3 slices bacon, ideally double-smoked or slab
1 tablespoon unsalted butter
2 pounds medium-size Yukon Gold potatoes, approximately 5 potatoes, scrubbed and diced
1 medium-size yellow onion, peeled and diced
1 medium-size red bell pepper, seeded and diced
1/2 cup sour cream
1 lime, juiced
1 to 2 tablespoons chipotles en adobo, minced, to taste
Kosher salt and freshly ground black pepper
1 1/2 cups shredded Cheddar cheese
2 scallions, sliced thin, green parts only

Steps:

  • Put the bacon on a large rimmed baking sheet, place in the oven and heat to 400. Cook the bacon through - until it is chewy and going to crisp - approximately 15 minutes. Remove the bacon from the pan, and set aside. There should be a couple of tablespoons of bacon fat in the pan. If there is more, discard it.
  • Add the butter to the bacon fat, then put the potatoes, onions and red peppers onto the pan, and stir to coat. Spread the potatoes, onions and red peppers out evenly across the pan, and return it to the oven for 20 minutes or so, then take it out again, and use a spatula to turn everything over. Cook for another 20 minutes or so, or until the potatoes are beginning to crisp, then turn them once more and cook for an additional 10 to 15 minutes.
  • Meanwhile, in a small bowl, whisk together the sour cream, lime juice and minced chipotles en adobo, to taste. Season with salt and pepper.
  • When the potatoes are well crisped, take the pan out of the oven, and season with salt and pepper. Dice the reserved bacon, and scatter it on top of the potatoes, then top with the shredded cheese. Stir to combine, and return the pan to the oven until the cheese has melted, approximately 3 to 5 minutes. Tip into a mound on a warmed serving tray, drizzle with chipotle sour cream, garnish with the scallions and serve.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 21 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 632 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Use a large skillet or griddle to cook the hash so that it cooks evenly.
  • If you don't have a griddle, you can use a large skillet over medium heat.
  • Be sure to chop the potatoes and vegetables into small, even pieces so that they cook evenly.
  • Don't overcrowd the pan when cooking the hash. Cook it in batches if necessary.
  • Season the hash generously with salt and pepper, and add other spices to taste.
  • For a crispy hash, cook it until the potatoes are browned and the vegetables are tender.
  • Serve the hash immediately with your favorite toppings, such as eggs, salsa, or guacamole.

Conclusion:

Potato pepperoni hash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. With its combination of crispy potatoes, savory pepperoni, and tender vegetables, potato pepperoni hash is sure to be a hit with everyone who tries it.

Related Topics