Best 3 Roasted Potato Hash Recipes

Indulge in the tantalizing flavors of roasted potato hash, a delightful medley of crispy potatoes, aromatic onions, and bell peppers, bound together by a symphony of seasonings. This versatile dish welcomes customization, allowing you to add your favorite protein, vegetables, or cheese for a truly personalized culinary experience.

Elevate your breakfast with a hearty serving of potato hash, complemented by eggs cooked to perfection. For a quick and satisfying lunch, transform the hash into a flavorful wrap or sandwich. Dinner takes on a new dimension as you pair the hash with grilled meats or fish, creating a satisfying and wholesome meal.

Each recipe in this article offers unique variations on the classic potato hash, catering to diverse tastes and dietary preferences. From the simplicity of the Basic Roasted Potato Hash to the zesty kick of the Spicy Southwest Potato Hash, these recipes provide a culinary journey that will leave you craving more.

Dive into the vibrant flavors of the Greek Potato Hash, where Mediterranean herbs and tangy feta cheese create an explosion of taste. Experience a harmonious blend of textures in the Sweet Potato and Black Bean Hash, where the sweetness of sweet potatoes complements the earthy richness of black beans. For a vegetarian delight, try the Veggie-Loaded Potato Hash, brimming with an array of colorful vegetables and a burst of freshness.

Indulge in the comforting goodness of the Cheesy Potato Hash, where melted cheese adds a gooey, irresistible touch. Savor the smoky allure of the Bacon and Potato Hash, where crispy bacon adds a delightful savory crunch. And for a unique twist, explore the Kimchi Potato Hash, where the tangy, spicy flavors of kimchi infuse the hash with an unforgettable kick.

Whether you're a seasoned cook or just starting your culinary adventure, these roasted potato hash recipes will guide you towards success. With step-by-step instructions, helpful tips, and variations, you'll be able to create a mouthwatering dish that will impress your family and friends. So, gather your ingredients, ignite your stove, and embark on a culinary journey that promises satisfaction with every bite.

Here are our top 3 tried and tested recipes!

ROASTED POTATO HASH

Roasted Potato Hash image

This Roasted Potato Hash side dish goes beyond breakfast-you can serve these potatoes with just about anything.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 6

Ingredients

1 pound russet or Yukon Gold potatoes, diced medium
1 medium white onion, diced medium
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
1 medium red bell pepper, seeded and diced medium
2 tablespoons finely chopped fresh chives

Steps:

Preheat oven to 500 degrees, with rack in lower third. On a rimmed baking sheet, toss together potatoes, onion, and olive oil. Season with salt and pepper. Arrange vegetables in a single layer and roast until onion begins to soften, about 10 minutes.
Add bell pepper to sheet. Toss and roast until potatoes are tender when pierced with a knife and pepper is soft, about 13 minutes. To serve, sprinkle vegetables with chives.

Nutrition Facts : Calories 222 g, Fat 14 g, Fiber 3 g, Protein 4 g

SHRIMP AND ROASTED SWEET POTATO HASH STUFFING

Shrimp and Roasted Sweet Potato Hash Stuffing image

Provided by Melissa Clark

Categories side dish

Time 1h10m

Yield About 12 cups

Number Of Ingredients 12

Ingredients

6 pounds sweet potatoes, peeled and cut into 3/4-inch chunks
7 tablespoons extra virgin olive oil
3 1/2 teaspoons kosher salt, more to taste
1 teaspoon ground black pepper
2 medium onions, diced
2 medium green bell peppers, diced
2 large garlic cloves, finely chopped
2 jalapeños, seeded and finely chopped
2 teaspoons chili powder
2 pounds jumbo shrimp, peeled and cut into 1/2-inch pieces
1 1/2 tablespoons freshly squeezed lime juice, more to taste
6 tablespoons chopped fresh cilantro

Steps:

Preheat oven to 425 degrees. In a large bowl toss potatoes with 4 tablespoons oil, 2 teaspoons salt and 1/2 teaspoon black pepper. Spread potatoes on two or three large baking sheets, leaving space between chunks so they can brown. Roast, tossing occasionally and changing position of baking pans so potatoes cook evenly, until potatoes are golden, crisp around edges, and tender, about 35 minutes.
In a large skillet, heat remaining 3 tablespoons oil over medium-high heat. Add onions, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 10 minutes. Add garlic, jalapeños and chili powder and cook 2 minutes more. Add shrimp and remaining teaspoon salt. Cook, tossing occasionally, until shrimp is just opaque, about 5 minutes.
Pour in lime juice and scrape up any browned bits from bottom of skillet. Combine shrimp mixture with sweet potatoes in a large bowl and stir in the cilantro. Taste and add more lime juice and salt, if necessary.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 8 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 709 milligrams, Sugar 9 grams, TransFat 0 grams

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

Ingredients

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 variety of potatoes for a more flavorful hash. Yukon Gold, red potatoes, and fingerling potatoes all work well.
Cut the potatoes into uniform pieces so that they cook evenly.
Season the potatoes generously with salt, pepper, and garlic powder.
Roast the potatoes in a hot oven until they are golden brown and crispy.
Add other vegetables to the hash, such as onions, peppers, or mushrooms.
Top the hash with a fried or poached egg for a hearty and satisfying breakfast.

Conclusion:

Roasted potato hash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own preferences. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.