Roasted Potato Hash

Name: Roasted Potato Hash
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 to 6 servings
Cuisine: american, mexican
Ingredients: 3 slices bacon, ideally double-smoked or slab; 1 tablespoon unsalted butter; 2 pounds medium-size Yukon Gold potatoes, approximately 5 potatoes, scrubbed and diced; 1 medium-size yellow onion, peeled and diced; 1 medium-size red bell pepper, seeded and diced; 1/2 cup sour cream; 1 lime, juiced; 1 to 2 tablespoons chipotles en adobo, minced, to taste; Kosher salt and freshly ground black pepper; 1 1/2 cups shredded Cheddar cheese; 2 scallions, sliced thin, green parts only

By Sam Sifton

Updated April 30, 2024

Roasted Potato Hash — Davide Luciano for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker.

Total Time: 1 hour 15 minutes
Cook Time: 1 hour 15 minutes
Rating: 4(586)
Comments: Read comments

I had one of the great breakfasts of my life on San Juan Island, north of Seattle, in a dockside coffee shop The grated hash brown potatoes there were cooked in thin sheets and run under the broiler beneath a handful of grated cheese to create crisp pancakes that could be used as a platter on which to serve fried eggs, or as a hat to top them, depending on your mood. When I got home to New York I started making them for dinner, which was labor-intensive and eventually annoying because one of my children wanted them for dinner all the time. Together we worked out a hack. It is this recipe, and you can easily double, and serve with just about anything, especially fried eggs. Omit the bacon if it's not your game, and replace with a couple of tablespoons of butter. Omit the red peppers if you like. Add a drizzle of chipotle mayonnaise on top, if you don’t like sour cream, or swap out the chipotle for nothing if you don’t like spice. Make the recipe your own. The point is simply to aim for a thick, caramelized crust of potatoes. The interiors will be soft and sweet.

Featured in: Hash Browns at Every Meal

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Ingredients

Yield:4 to 6 servings

3slices bacon, ideally double-smoked or slab
1tablespoon unsalted butter
2pounds medium-size Yukon Gold potatoes, approximately 5 potatoes, scrubbed and diced
1medium-size yellow onion, peeled and diced
1medium-size red bell pepper, seeded and diced
½cup sour cream
1lime, juiced
1 to 2tablespoons chipotles en adobo, minced, to taste
Kosher salt and freshly ground black pepper
1½cups shredded Cheddar cheese
2scallions, sliced thin, green parts only

Ingredient Substitution Guide

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Preparation

Step 1
Put the bacon on a large rimmed baking sheet, place in the oven and heat to 400. Cook the bacon through — until it is chewy and going to crisp — approximately 15 minutes. Remove the bacon from the pan, and set aside. There should be a couple of tablespoons of bacon fat in the pan. If there is more, discard it.
Step 2
Add the butter to the bacon fat, then put the potatoes, onions and red peppers onto the pan, and stir to coat. Spread the potatoes, onions and red peppers out evenly across the pan, and return it to the oven for 20 minutes or so, then take it out again, and use a spatula to turn everything over. Cook for another 20 minutes or so, or until the potatoes are beginning to crisp, then turn them once more and cook for an additional 10 to 15 minutes.
Step 3
Meanwhile, in a small bowl, whisk together the sour cream, lime juice and minced chipotles en adobo, to taste. Season with salt and pepper.
Step 4
When the potatoes are well crisped, take the pan out of the oven, and season with salt and pepper. Dice the reserved bacon, and scatter it on top of the potatoes, then top with the shredded cheese. Stir to combine, and return the pan to the oven until the cheese has melted, approximately 3 to 5 minutes. Tip into a mound on a warmed serving tray, drizzle with chipotle sour cream, garnish with the scallions and serve.

Ratings

4 out of 5

586 user ratings

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Comments

Ted7 years ago

One way to speed the process a bit is to steam the diced potatoes 10-15 minutes as the bacon cooks and saute the onions and peppers in the butter while the potatoes steam. Then toss the potatoes with the onion/peppers in the bacon fat and roast 20-30 minutes. I find yields potatoes with crisper outsides with softer insides. The rest looks great!

JAY7 years ago

Have made similar potatoes before but have been trying something I found in Cook's Illustrated which is to parboil the dice potatoes for a minute or so in boiling water with a half-teaspoon of baking soda added. Potatoes are then drained, returned to pot set on low to dry.

Continue with recipe at this point.

This seems to accelerate the browning process.

Tim7 years ago

I made this last night; very good. BUT adding the onions/red pepper in the begining leaves you with burnt onions at the end. Much like trying to make hash browns with onions - by the time the potatoes are crisp, the onions are too far gone. Better to sauté them and add them later in the baking. The dice should be the size of actual dice, or they'll get a little too hard. LOVE the sour cream/lime combo.

Personal preference... Parmesan instead of cheddar. (But cheddar is nice too.)

1/2 dice?6 days ago

How small are folks dicing these?

Tim1 year ago

I tend to avoid red meat, so instead of rendering bacon fat I whisked a couple drops of liquid smoke and half a teaspoon of maple syrup into 3 tbsp of melted butter.

justin2 years ago

If you do sub butter for the bacon fat, be prepared to bake for an extra 20 minutes to cook off all that water before browning even starts. Next time I will try the other comment to use ghee instead.

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