“Smokey Red Potato Hash”

So, what’s your favorite breakfast food? Toast, bagel, muffins or croissants? Cold cereal, oatmeal, or grits? French toast, pancakes, waffles, or crepes? Bacon, sausage, or ham? Eggs, avocado, fruit, or smoothie? Did I mention potatoes? Oh the good ole potato! Who can resist? Not I or anyone in my family. My Smokey Red Potato Hash is a new recipe I created when I met friends for breakfast just before the stay at home order went into effect in March. I think you’ll find these potatoes will work any time of the day. Yet breakfast always reigns supreme.

Smokey Red Potato Hash

Red potatoes work best in this recipe because they don’t become mushy or too soft when cooked. I intentionally wanted a smokey note of flavor for a different spin. I did not want just salt and pepper as seasoning alone.

In this recipe I used smoked paprika, ground cumin, cayenne mixed in red onion and yellow bell pepper. You’ll find an absolutely lovely smokey warm addicting flavor. Sazon and smoked sea salt are also used to season potatoes. Chopped cilantro sprinkled on before serving.

Smokey Red Potato Hash

That said, these potatoes are great served with any breakfast favorite like bacon, ham, sausage,eggs of any kind, grits, biscuits, toast, and omelets. One of the reasons why I love this recipe is the crispiness of the potatoes. Nothing is more enjoyable than a crispy potato and the inside is creamy in texture.

Smokey Red Potato Hash

Add this recipe to your breakfast or brunch rotation. I’m positive you’ll get requests to make potato hash quite often. I truly hope you and your family enjoy this dish as much as I do. It’s worth the few extra minutes and effort to serve a great breakfast. Make your tummy happy and dig in.

Smokey Red Potato Hash

2 1/2 pounds red potatoes, cubed 1/2-inch or less

1 red onion, cut into 1/2-inch dice

1 yellow bell pepper, cut into 1/2-inch dice

3 to 4 T. vegetable oil or other neutral oil

2 t. smoked paprika

2 t. ground cumin

1/2 t. smoked seasoned salt

2 packets Sazon Seasoning without Annatto

1/2 t. black pepper

Kosher salt to taste

Chopped fresh cilantro, for garnish

Heat oil in a large skillet over medium heat. Add potatoes, onion, and bell pepper.

Sprinkle in paprika, cumin, smoked salt, Sazon, and black pepper. Stir vegetables until thoroughly coated in oil and seasonings.

Cover and cook for 5 to 7 minutes until starting to brown. Stir and cover to continue to cook for and additional 15 to 20 minutes, stirring occasionally to prevent burning. Reduce heat if cooking to fast. Add a bit more oil if potatoes are too dry.

Once potatoes are fork tender and nicely browned, season with more salt if needed and sprinkle top with chopped cilantro to taste.

Serve hot or at room temperature.

Makes 4 to 6 servings.