Cheesy Skillet Potato Hash with Green Onions
Golden potatoes, melted cheese, and a shower of green onions make this skillet hash feel right at home for breakfast or brunch. It’s the kind of one-pan meal that starts with crisp edges, finishes with a gooey cheese blanket, and can be served on its own or alongside eggs for a fuller plate.
Recipe at a glance
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Ingredients
- 1 1/2 pounds russet or Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 small yellow onion, diced
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh parsley or chives
Optional add-ins: 4 cooked breakfast sausage links, 4 strips cooked bacon, or 4 eggs for topping.
Instructions
- Par-cook the potatoes. Bring a medium pot of salted water to a boil. Add the potato cubes and cook for 5 to 6 minutes, just until the outside is slightly tender but the centers still feel firm. Drain well and let them steam dry for a minute.
- Start the browning. Set a large cast-iron or heavy skillet over medium-high heat. Add 1 tablespoon olive oil and the butter. When the butter foams, add the potatoes in an even layer. Let them cook undisturbed for 4 to 5 minutes so the bottoms can turn deep golden brown.
- Season and soften the vegetables. Stir the potatoes, then add the onion and red bell pepper. Cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent, the pepper softens, and the potatoes are browned on several sides.
- Add the flavor. Stir in the garlic, smoked paprika, garlic powder, salt, and black pepper. Cook for 30 seconds to 1 minute, just until fragrant. If the skillet looks dry, add the remaining 1 tablespoon olive oil.
- Melt the cheese. Reduce the heat to low and sprinkle the cheddar evenly over the top. Cover the skillet with a lid for 2 to 3 minutes, or until the cheese is fully melted and glossy.
- Finish and serve. Remove from the heat and top with green onions and parsley or chives. Serve hot while the potatoes are crisp at the edges and tender in the middle.
Tips
For the best texture, do not skip the steam-dry step after boiling the potatoes. Less surface moisture means better browning in the skillet instead of a soggy hash.
If you want to turn this into a breakfast casserole style dish, transfer the cooked hash to a baking dish, add beaten eggs over the top, and bake at 375°F until the eggs are set. Keep the cheese and scallions as the finish.
If you are adding cooked bacon or sausage, stir it in during the last few minutes so it warms through without overcooking.
Serving ideas
Serve this hash with fried or poached eggs, toast, sliced avocado, or a simple fruit salad. It also works as a hearty side for brunch spread with muffins, yogurt, and coffee.
For dinner, pair it with a green salad and roasted vegetables for an easy meatless meal.
Storage notes
Let leftovers cool, then store them in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a small splash of oil to bring back the crisp edges, or warm in the microwave for a softer texture.
You can freeze the cooked hash without the fresh garnish for up to 2 months, though the potatoes will be a little softer after thawing. Add fresh green onions after reheating.
