Cheesy breakfast potato hash
Cheesy breakfast potato hash
Ingredients
- 24 ounces frozen diced potatoes
- 1/2 yellow onion, medium, diced
- 1/2 green bell pepper, medium, diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon paprika
- 1 1/2 cups sharp cheddar cheese, shredded
Instructions
- 1
Heat 2 tablespoons of olive oil in a large (10-12 inch) non-stick skillet or cast iron pan over medium-high heat. Ensure the oil is shimmering before adding ingredients.
⏱️ 1 min - 2
Add the 24 ounces of frozen diced potatoes to the hot skillet in an even layer. Cook for 5-6 minutes, stirring occasionally, until the potatoes begin to brown and crisp.
⏱️ 6 min - 3
Stir in the 1/2 medium diced yellow onion and 1/2 medium diced green bell pepper. Continue to cook for another 3-4 minutes, stirring occasionally, until the vegetables soften and the potatoes are golden brown and cooked through.
⏱️ 4 min - 4
Season the hash evenly with 1/2 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, and 1/4 teaspoon of paprika. Stir to combine the seasonings.
⏱️ 1 min - 5
Sprinkle the 1 1/2 cups of shredded sharp cheddar cheese evenly over the top of the potato hash. Reduce the heat to low, cover the skillet with a lid, and cook for 1-2 minutes, or until the cheese is completely melted and bubbly.
⏱️ 2 min - 6
Remove the skillet from the heat. Serve the cheesy breakfast potato hash immediately as a standalone breakfast or as a delicious side.
Kitchen Tools
Nutrition Facts (per serving)
Cheesy breakfast potato hash
Ingredients
- 24 ounces frozen diced potatoes
- 1/2 yellow onion, medium, diced
- 1/2 green bell pepper, medium, diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon paprika
- 1 1/2 cups sharp cheddar cheese, shredded
Instructions
- 1
Heat 2 tablespoons of olive oil in a large (10-12 inch) non-stick skillet or cast iron pan over medium-high heat. Ensure the oil is shimmering before adding ingredients.
⏱️ 1 min - 2
Add the 24 ounces of frozen diced potatoes to the hot skillet in an even layer. Cook for 5-6 minutes, stirring occasionally, until the potatoes begin to brown and crisp.
⏱️ 6 min - 3
Stir in the 1/2 medium diced yellow onion and 1/2 medium diced green bell pepper. Continue to cook for another 3-4 minutes, stirring occasionally, until the vegetables soften and the potatoes are golden brown and cooked through.
⏱️ 4 min - 4
Season the hash evenly with 1/2 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, and 1/4 teaspoon of paprika. Stir to combine the seasonings.
⏱️ 1 min - 5
Sprinkle the 1 1/2 cups of shredded sharp cheddar cheese evenly over the top of the potato hash. Reduce the heat to low, cover the skillet with a lid, and cook for 1-2 minutes, or until the cheese is completely melted and bubbly.
⏱️ 2 min - 6
Remove the skillet from the heat. Serve the cheesy breakfast potato hash immediately as a standalone breakfast or as a delicious side.