This potato hash recipe is a favorite weekend brunch of ours. It’s perfect for when you feel like something hearty and savory in the morning but can also make a good simple option for last-minute dinners. Nicely browned potatoes are the star of this dish and are combined with tons of fresh veggies, fresh rosemary, avocado and a good dose of spice. This is also a versatile recipe and can be changed up based on what fresh veggies and herbs you have on hand.
We used a combination of red and yellow potatoes but any potatoes you have on hand will work nicely. Potatoes often get a bad rap but one potato actually has more potassium than a banana – who knew! For the veggie component of this dish onions are a must and then anything goes! We used mushrooms, bell peppers and red onion. We have this great fruit and vegetable market nearby and we sometimes buy the pre-packed/pre-chopped fresh veggies from there when we get busy (or lazy…open for interpretation). Black beans are also a great addition for a boost of protein.
We use a cast-iron skillet which transitions really well from the stove to the oven. A well-seasoned cast-iron skillet acts like a non-stick pan but without all the chemicals that can leach into your food. This means more flavor with less oil! Of course if you don’t have a cast-iron skillet you can use a regular pan and then simply transfer the mixture to a casserole dish for the baking part. The pictures below really speak for themselves. Saute onions and garlic with grapeseed oil, then add the potatoes and spices. Our go-to spices for this dish are chili powder, ground cumin, smoked paprika and cayenne pepper. We also add a bay leaf and a clove which make for a nice complex flavor profile. You can make this as spicy as you want (or can handle!) – just adjust the amount of cayenne pepper to taste.
Once the potatoes have cooked on the stovetop for approx 10min add your veggies and fresh rosemary. Cook for a few more minutes then it’s into the oven to finish the job. I love recipes that finish in the oven because it gives you a bit of time to tidy up so there isn’t a lot of clean-up after you eat (though this recipe requires minimal dishes which is a bonus!)
Once its out of the oven add jalapenos, fresh green onions, avocado and salsa to garnish. The avocado really makes this recipe (and is also a nice offset to the spice in the potato mixture). Mmm… now I’m totally craving another serving of this. Time for seconds ….maybe thirds!
Spicy Potato Hash with Avocado
- 1 1/2 small onions
- 1 clove of garlic
- 2 tsp grapeseed oil (or oil of choice, excluding olive oil)
- 1 red potato and 1 yukon gold potatoes, diced
- 3 heaping cups of chopped vegetables (mushrooms, bell peppers, red onions – or your vegetables of choice)
- 1/3 cup of black beans (optional)
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/8 tsp cayenne pepper (or to taste)
- 1 bay leaf
- 1 clove
- 1/2 sprig of rosemary
- 1 jalapeno (optional)
- 1/2 avocado
- 1 green onions
- Salsa to garnish
- Preheat oven to 375 degrees.
- Chop onions into cubes and heat in cast iron skillet at low-medium for 3-5 minutes with finely diced garlic and grapeseed oil.
- Chop potatoes into cubes of a consistent size and add to the pan once onions are slightly translucent.
- Add salt and pepper, spices, bay leaf and clove, stir and cover pan. Reduce heat to low and cook for 5 -10 minutes. Stir occasionally and add additional oil or a little water if potatoes are sticking (amount of oil will depend on how well the cast iron skillet is seasoned)
- Once potatoes are golden brown, add vegetables, 1 tbsp of water and rosemary. Cook for another 5-7minutes.
- Transfer cast-iron skillet to the oven and cook for 15 minutes. Check on the mixture after about 5 minutes and stir.
- While hash is in the oven slice avocado and finely chop green onion.
- Remove from oven and garnish with jalapeno, green onion, avocado and salsa.