Potato hash with peppers and onions from The Food Lab: Better Home Cooking Through Science (page 140) by J. Kenji López-Alt

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Notes about this recipe

  • averythingcooks on May 15, 2025

    We loved this pan of potatoes beside scrambled eggs. I used a mix of red & orange peppers + some diced cubanelles. I seasoned with Montreal steak spice and a homemade cayenne hot sauce. I love "breakfast style potatoes" and these ones are great.

  • lholtzman on May 11, 2025

    These were great. Similar to what you get in a diner. They smell really good cooking. I salted every time I added something to the mix. Potatoes are salt hogs so they need the regular salting.

  • bskj123 on February 10, 2021

    This recipe introduced me to hash and it's now one of my breakfast go-tos. I often use matchstick potatoes instead of diced for a different texture, either way make sure you rinse the potatoes after cooking. I almost always cook bacon to add in and use the leftover bacon grease to cook the potatoes, peppers, and onions. Chipotle adobe sauce is a nice addition for some smokiness.

  • allisonsemele on November 11, 2020

    Very quick and easy--I find it takes several minutes longer for my eggs to set.

  • twoyolks on November 07, 2015

    This is similar to the America's Test Kitchen recipe for home fries but, for me, the potatoes ended up more evenly browned and the onions didn't burn. The slight heat from the hot sauce was a welcome addition. I added the optional eggs which were really quite good.

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