Potato Hash with Bell Peppers & Onions

Make your next lazy morning sizzlin’ with this super flavorful, simple potato hash 

Potato Hash and Peppers

Now that summer is over and sweaters are officially here to stay, I can indulge a little more (and easily be able to hide the evidence). That means more of this crisp, flavorful deliciousness in a skillet for lazy brunches or long breakfasts.


  • 2 Tbsp. olive oil
  • 1 Tbsp. unsalted butter
  • 4 large or 6 medium potatoes, peeled and cut into ½” cubes
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 tsp. fresh parsley, chopped
  • 3 garlic cloves, minced
  • Salt and pepper, to taste
  • 1/4 cup freshly grated Parmesan cheese


Preheat the oil and butter in a large nonstick skillet over medium heat. Add potatoes, toss to coat with oil, and place a lid on the pan. Allow the potatoes to cook covered for 10 minutes.

Remove the lid and increase the heat to medium high. Add onion and bell pepper. Cook for 15 minutes, stirring occasionally, until the potatoes and vegetables turn golden brown.

Add the parsley and garlic; cook for 2 minutes. Season with salt and pepper. Sprinkle with Parmesan and serve immediately.

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