No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Potato Hash

This side dish goes well with steak, meatloaf, burgers, or eggs.

  • Servings: 4
Roasted Potato Hash

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.

Reviews (0)

Related Topics