Potato Hash

Southern Living
Potato HashRecipe

Photo: Hector Sanchez 

Homemade Potato Hash is delicious at brunch or served as a side with dinner. For a showstopping side dish, serve it with bell pepper, onion, parsley and a whirl of sour cream.

Serves 4


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1 cup creme fraiche or sour cream
2 tablespoons water
1 teaspoon lemon zest plus 1 tsp. fresh lemon juice (1 lemon)
2 1/2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1 1/2 pounds Yukon gold potatoes, cut into 1/2-inch dice
5 tablespoons olive oil, divided
1 large yellow onion, thinly sliced
1 red bell pepper, cut into 1/2-inch dice
1 tablespoon roughly chopped fresh flat-leaf parsley


Hands-on: 30 Minutes
Total: 1 Hours

1. Whisk together first 3 ingredients, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside to chill.

2. Preheat oven to 325°F. Place potatoes on baking sheet; add 1 tablespoon oil and 3/4 teaspoon salt, and toss to coat.

3. Bake in preheated oven, about 30 minutes, stirring once halfway through.

4. Heat a large cast-iron skillet over medium. Add 1 tablespoon oil; swirl to coat. Add onion and 1/2 teaspoon salt, and cook, stirring, about 5 minutes. Add bell pepper, and cook, stirring, 5 minutes. Remove onion and bell pepper.

5. Increase heat to medium-high. Add remaining 3 tablespoons oil to skillet. Add potatoes; cook until golden brown, 4 minutes. Stir and cook 2 more minutes. Add bell pepper mixture, 3/4 teaspoon salt, and 1/4 teaspoon pepper, and cook 1 minute. Remove from heat; stir in chopped parsley. Serve with crème fraîche mixture.

Created date

April 2016