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Pan-Fried Southwestern Hash

Servings: 4 to 6

Buttery fingerling potatoes and a healthy punch of spice wake up your basic breakfast hash. This technique—parboiling the potatoes and then sautéing them and the onions and peppers separately—ensures that the potatoes have a soft interior and crisp exterior.


  • 1-1/4 lbs. fingerling potatoes, cut into 1/2-inch pieces
  • Kosher salt
  • 1/3 cup canola oil
  • 1 large yellow onion, finely diced (about 1 cup)
  • 1/2 large red bell pepper, cut into 1/4-inch dice (about 3/4 cup)
  • 1/2 medium green bell pepper, cut into 1/4-inch dice (about 1/2 cup)
  • 1 tsp. chili powder
  • 1 tsp. fresh oregano
  • Freshly ground black pepper


  • Put the potatoes in a 3-quart saucepan, cover with cold water by a couple of inches, stir in 1 Tbs. salt, and bring to a boil. Reduce to a simmer, cover, and cook until the potatoes are tender but still firm, about 10 minutes. Drain well.
  • Heat 3 Tbs. oil in a large (12-inch), heavy-duty skillet over medium-high heat until shimmering. Lower the heat to medium, add the potatoes, sprinkle with 1/4 tsp. salt, and cook, stirring occasionally, until they brown and start to crisp, 6 to 8 minutes. Transfer to a large plate.
  • Raise the heat to medium high, pour the remaining oil into the skillet, add the onion and bell peppers, sprinkle with 1/2 tsp. salt, and cook, tossing occasionally, until they brown and become somewhat tender, about 4 minutes. Stir in the chili powder, oregano, and 1/2 tsp. pepper, and cook, tossing, for 30 seconds so the spices become fragrant. Add the potatoes and cook, tossing, until they heat through and pick up the flavors of the vegetables and spices, about 2 minutes. Taste and season with salt and pepper if needed, then serve.


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