Food & Cooking Recipes Breakfast & Brunch Recipes Roasted Potato Hash 3.7 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2021 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Servings: 4 This Roasted Potato Hash side dish goes beyond breakfast—you can serve these potatoes with just about anything. Ingredients 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 Directions 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. 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. Rate it Print