Roasted Potato Hash

By Sam Sifton

Updated April 30, 2024

Time & Ratings

• Cook Time: 1 hour 15 minutes

• Total Time: 1 hour 15 minutes (prep time included in recipe steps)

• Rating: 4/5 (597 reviews)

• Comments: 86 comments read

Introduction

This Roasted Potato Hash recipe was inspired by a memorable breakfast at a dockside coffee shop on San Juan Island, Washington. The dish featured crisp, caramelized shredded potato cakes topped with melted cheese, serving as a platter or "hat" for fried eggs. While the original version was delicious, it proved labor-intensive when adapted for daily home cooking—especially after my child requested it repeatedly. This refined recipe streamlines the process while preserving the core textural goal: a thick, golden-brown, caramelized crust with tender, sweet interior.

Ingredients (Serves 4)

• 500g (1.1 lbs) large russet potatoes (peeled, for crispiness; substitute Yukon Gold for creamier texture)

• 3 strips bacon, diced (optional; substitute 2 tbsp unsalted butter)

• 1 small red bell pepper, finely diced (optional; omit or replace with onions, zucchini, or asparagus)

• 60g (½ cup) shredded sharp cheddar cheese (or other melting cheese, e.g., Monterey Jack)

• 2 tbsp all-purpose flour (binder to reduce labor; use gluten-free flour blend if needed)

• 2 tbsp vegetable oil (or bacon fat, if using bacon)

• Salt and freshly ground black pepper to taste

• 2 tbsp sour cream (for serving, optional)

• 1–2 tbsp chipotle mayonnaise (for serving, optional; omit for milder flavor)

• Fried eggs (2 per serving, optional; adjust as needed)

Instructions

1. Preheat & Prep Potatoes:

2. Preheat oven to 200°C (400°F) and line a large baking sheet with parchment paper.

3. Shred potatoes using a box grater (fine side) or food processor (shredding disc). Transfer to a colander, rinse under cold water until water runs clear (removes excess starch). Pat dry with paper towels until damp but not soaking.

4. Cook Bacon & Sauté Vegetables:

5. Heat a large skillet over medium heat. Add bacon and cook 5–7 minutes until crispy. Transfer to a paper towel-lined plate; reserve 1 tbsp bacon fat for the hash.

6. In the same skillet, add 1 tbsp oil (or bacon fat) and diced bell pepper. Sauté 3–4 minutes until softened. Remove from heat.

7. Combine & Shape:

8. In a large bowl, mix dried shredded potatoes, cooked bacon (chopped), sautéed bell pepper, shredded cheese, flour, 1 tsp salt, and ½ tsp pepper. Add remaining 1 tbsp oil and stir until well combined (flour binds the mixture for a thick, stable shape).

9. Press the mixture firmly onto the prepared baking sheet into a single thick layer (2–3 cm/1 inch thick) or divide into 4 individual 10 cm/4-inch rounds.

10. Roast to Crisp:

11. Place the baking sheet on the middle rack of the oven. Roast 45–50 minutes, rotating halfway through, until the top is deep golden-brown and caramelized. The interior should be tender when pierced with a fork.

12. Finish & Serve:

13. If desired, sprinkle additional cheese over the hash and return to the oven for 2–3 minutes to melt. Serve immediately with fried eggs, a dollop of sour cream, and chipotle mayonnaise if preferred.

Customization Tips

• Bacon Substitute: Use 2 tbsp butter (melted) for a vegetarian version; add ¼ tsp smoked paprika for smokiness.

• Spice Variation: Swap chipotle mayonnaise with sriracha or harissa for heat, or omit for a milder profile.

• Texture Tweak: For extra crispiness, brush the top with 1 tbsp oil before roasting; reduce flour to 1 tbsp if mixture is too wet.

Key Takeaway

The recipe balances two textures: a crunchy, caramelized crust with a tender, sweet interior—achieved by minimizing prep steps and maximizing oven time. It’s versatile enough for breakfast, brunch, or dinner, and easily adaptable to dietary preferences. Whether served as a standalone or paired with eggs, this hash delivers the indulgence of the original San Juan Island dish with modern convenience.

Enjoy the crispy, comforting layers of this hash—perfect for any meal of the day!