Roasted Potato Hash

Roasted Potato Hash
Photo: Con Poulos

This Roasted Potato Hash side dish goes beyond breakfast—you can serve these potatoes with just about anything.


  • 1 pound russet or Yukon Gold potatoes, diced medium

  • 1 medium white onion, diced medium

  • ¼ 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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