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.
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
Prep Time: 15
Cook Time: 35
Keywords: bake castiron brunch entree breakfast vegan soy-free
- 1 ½ 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
- ½ tsp black pepper
- ¼ tsp salt
- ¼ tsp ground cumin
- 1/2 tsp smoked paprika
- 1/8 tsp cayenne pepper (or to taste)
- 1 bay leaf
- 1 clove
- ½ sprig of rosemary
- 1 jalapeno (optional)
- ½ avocado
- 1 green onions
- Salsa to garnish
1. Preheat oven to 375 degrees
2. Chop onions into cubes and heat in cast iron skillet at low-medium for 3-5 minutes with finely diced garlic and grapeseed oil
3. Chop potatoes into cubes of a consistent size and add to the pan once onions are slightly translucent.
4. 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)
5. Once potatoes are golden brown, add vegetables, 1 tbsp of water and rosemary. Cook for another 5-7minutes.
6. Transfer cast-iron skillet to the oven and cook for 15 minutes. Check on the mixture after about 5 minutes and stir.
7. While hash is in the oven slice avocado and finely chop green onion
8. Remove from oven and garnish with jalapeno, green onion, avocado and salsa.