Whenever I go out for breakfast, I’m a sucker for a good potato hash. The last two weekends in a row I’ve been out to brunch with friends and we’ve made our menu decisions based on getting a side of potatoes. Anyone else? (Please tell me we’re not the only crazy ones!)
Here’s some good news – you can make restaurant-style potato hash at home with a trusty cast-iron skillet! I’ve had mine for years now and it’s lead to some amazing recipes like this fan-favorite cast-iron Brussels Sprouts and Shrimp dish. The biggest trick I’ve learned is that you have to pre-heat your skillet for that extra crispy crust on whatever you’re making. Pop the skillet in the oven while it’s preheating and it will help form that golden brown crust on your food. In this hash, I chose to use cute little fingerling potatoes because Trader Joe’s always has them, but you could totally use any potato you have cubed up into small pieces. Here’s a great resource about which type of potatoes will give you your ideal flavor.
Speaking of Trader Joe’s, have you ever bought their frozen Melange a Trois peppers? I love having a stash of these pre-sliced red, green and yellow peppers in the freezer to pull out in a pinch. Toss those babies with some sliced onion, the sliced fingerling potatoes, olive oil, seasoned salt and pepper and roast until everything is nice and charred. The combo is so good I found myself eating them right out of the pan, but you can also serve with your favorite eggs for breakfast.
Cast-Iron Skillet Fingerling Potato Hash
- 1/2 pound fingerling potatoes, cut in half lengthwise
- 1 cup sliced bell peppers (I used frozen Melange a Trois peppers from Trader Joe’s)
- 1/2 yellow onion, sliced into long strips
- Olive oil
- Seasoned salt
- Preheat an oven to 425 degrees with your cast-iron skillet in the oven while oven comes to temperature.
- Once oven is hot, remove cast-iron skillet and add peppers to pan. If you are using frozen peppers, heat the pan over medium heat and cook peppers until they are defrosted and water has evaporated. If not, add potatoes, peppers and onion to the pan and drizzle a generous amount of oil on top. Toss. All sides of the veggies should be shiny and well-coated in oil. Season generously with seasoned salt and fresh ground black pepper.
- Return to the oven and cook for about 40-45 minutes, or until potatoes are tender and golden brown, tossing twice throughout the process to allow for even browning.
Now you can make your favorite part of a meal out (potato hash!!) at home for breakfast. These are great for meal prep, too. Make a big batch on Sunday and reheat with hard boiled eggs at the office like I do for an easy on-the-go breakfast!
Love food. Love self. Love life.