I love breakfast food. I usually prefer sweet food (who can say no to a delicious waffle or french toast?), but sometimes brunch calls for a savory dish. Enter crispy potato hash. It’s easy to make and delicious alongside eggs, bacon, or sausage.
Potatoes (any variety will do, but I like using russet or baby red potatoes)
Jalepeno (to taste)
Salt & Pepper
Any other veggie you’d like to add to your hash
Boil the potatoes until they are almost all the way cooked through (aka par boil the potatoes). They will continue to cook a bit in the frying pan, so you don’t want them mushy, but you do want the bite to be cooked out of them. Cube the potatoes, leaving the skin on.
Dice up the onion and jalepeno (adjust the heat in the dish by either removing the seeds and stems from the jalepeno before dicing it, or simply using less jalapeno). Heat a good amount of butter (at least half a stick) over medium heat, and cook the onion and pepper until they start to soften.
Turn the heat up to medium-high. Add the potatoes and mash slightly with the back of your spatula. Let the potatoes cook, undisturbed, for several minutes. This is what will allow the potatoes to develop the crispiness you are looking for. (Know that your onions and peppers will also start getting crispy and blackening, but this is ok. Leave them in with the potatoes while the potatoes cook.) Use your spatula to flip the potatoes once, and then let them cook, undisturbed again, on the other side until they get brown and crispy.
Serve with eggs and your choice of breakfast meat. Bloody Mary or Mimosa is totally optional, but recommended.