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Roasted Potato Hash


This side dish goes beyond breakfast -- you can serve these potatoes with just about anything.

  • Servings: 4

Photography: Con Poulos

Source: Everyday Food, May 2011


  • 1 pound russet or Yukon Gold potatoes, diced medium
  • 1 medium white onion, diced medium
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 medium red bell pepper, seeded and diced medium
  • 2 tablespoons finely chopped fresh chives


  1. Preheat oven to 500 degrees, with rack in lower third. On a rimmed baking sheet, toss together potatoes, onion, and olive oil. Season with salt and pepper. Arrange vegetables in a single layer and roast until onion begins to soften, about 10 minutes.

  2. Add bell pepper to sheet. Toss and roast until potatoes are tender when pierced with a knife and pepper is soft, about 13 minutes. To serve, sprinkle vegetables with chives.

Cook's Notes

We like the flavor of Yukon Gold potatoes for this hash.

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