A one-skillet dish to serve a crowd, Potato and Bell Pepper Breakfast Hash is like brunch at your favourite diner, but in the comfort of your own home!
We don’t go out for breakfast very often. In fact, the only time we have breakfast at a restaurant or diner is when we are on the road somewhere. But, I used to be quite the regular at greasy diners for weekend brunch a few years back.
Living in Toronto, there’s no shortage of great restaurants, especially the non-chain type! During the summer months, I loved to go to brunch at House on Parliament, Johnny G’s Cafe, or O’Grady’s. Two of those had a patio and the other was quite airy, so perfect for summertime.
In the cooler months, I loved Chew Chew’s Diner, The Blake House, or Coach House. They were more suited for cool or rainy weather. One had a fire place, and the others were very cozy.
No matter which restaurant, I always made sure to order a side of breakfast potatoes, if they didn’t already come with what I was ordering. I’m a lover of a classic breakfast – eggs, toast, bacon, and of course, breakfast potatoes!
Nowadays, we tend to eat breakfast at home. Most of our weekends are spent at our house. We will either leave Toronto after work on Friday night, or drive up early Saturday morning. To get full use of the weekend, we don’t stop and waste time with breakfast. Once all of the renovations are done, we will slow down and enjoy the drive (with greasy diner breakfast!) more often.
It’s all in the Timing!
Making a proper Potato and Bell Pepper Breakfast Hash is all about patience. Since potatoes take longer to cook than peppers, it’s important to stagger or layer the cooking time.
I remember the days when a hash meant piling everything into a skillet or onto a flattop grill and cooking the hell out of it. That’s fine if that’s what you like, but I like there to be a little bit of chunkiness rather than all mush.
It’s important to know what you’re eating, so I want to see the pieces of potato, the red and green peppers, etc. To achieve this, you need to add ingredients in timed increments. Don’t worry, the recipe card will explain everything!
Hash is all about what you have and what you like!
Here’s the 411 about breakfast hash. I think everyone loves it. I have not met someone yet who does not. It’s inexpensive to make. You can make a small amount or a very large quantity. It re-heats extremely well. And, you can change it up to suit your preferences.
Until a few years ago, I wasn’t a fan of bell peppers. Now, I love them. But, if I’m not feeling like the peppers, I can just as easily leave them out. Sometimes, I use all red instead of one red and one green. I find that the green sometimes gives me indigestion.
Sometimes, I’ll add real garlic, but most times I will not. I find that garlic is a little too strong for morning breakfasts. I tend to use garlic powder, because it’s less pungent. But, we often eat breakfast foods for dinner. In that case, I would add a clove or two of minced garlic at the same time as I add the peppers.
There is a way to make this hash completely vegetarian or vegan too. You can buy vegan Worcestershire sauce. You can easily use a light soy sauce instead. Just be sure to cut back on the salt, if you use soy sauce. Otherwise, it might be too salty!
Potato and Bell Pepper Breakfast Hash is straight up a dish that you can serve on its own. Me? Well, I like it with a sunny side up egg right onto the top of it. Or with a soft boiled egg. I like to cut the yolk and allow it to act as a sauce for the hash. You can serve this with bacon or ham too. And, of course, don’t forget the toast!
I think we should all make a point of bringing back the family breakfast. Too many times we miss out on an opportunity to sit down as a family and enjoy each other’s company. Who’s with me?
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Potato and Bell Pepper Breakfast Hash
- 2 tablespoons olive oil
- 1 large white onion, finely chopped
- 2 pounds white potatoes, peels and diced into 1 inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1/2 teaspoon garlic powder
- 2 teaspoons paprika
- 1 tablespoon Worcestershire sauce
- In a large skillet, over medium heat, add the olive oil and onions. Saute the onions until just cooked through – about 5 minutes.
- Next, add the potatoes, salt, and ground black pepper. Stir to combine. Continue to saute for 10 minutes, stirring often.
- Now, add the red and green bell peppers. Stir to combine. Continue to saute for 10 more minutes, again, stirring often.
- Lastly, add the garlic powder, paprika, and Worcestershire sauce. Stir to combine. Continue to cook until potatoes are fork tender.
- Once down, lower heat to warm and let sit. Continue with preparing the rest of your breakfast – eggs, toast, etc. Otherwise, plate immediately, garnish, and enjoy!
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