Dairy-Free Classic Potato Hash

Take your breakfast or brunch game to the next level with this Dairy-Free Classic Potato Hash, a hearty and flavorful one-pan dish that’s as versatile as it is satisfying. Made with tender, golden-crusted russet potatoes, caramelized onions, and a vibrant medley of red and green bell peppers, this recipe is infused with the smoky richness of smoked paprika and a fresh garnish of parsley for the perfect finishing touch. The potatoes are boiled for quick and even cooking, then pan-fried to crispy perfection, creating a dish that’s completely dairy-free without compromising on flavor or texture. Ready in under an hour and perfect for serving a crowd, this savory hash is ideal for pairing with your favorite breakfast sides or enjoying as a stand-alone, plant-based comfort food.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Russet potatoes
• 3 tablespoons Olive oil
• 1 large Yellow onion
• 1 large Red bell pepper
• 1 large Green bell pepper
• 3 large Garlic cloves
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Salt
• 2 tablespoons Fresh parsley

Directions

Step 1

Wash and peel the russet potatoes. Cut them into small, even cubes about half an inch in size.

Step 2

Bring a large pot of salted water to a boil, add the cubed potatoes, and cook them for about 5 minutes until they are just tender. Drain and set aside.

Step 3

While the potatoes are cooking, finely chop the onion and dice the red and green bell peppers into small pieces.

Step 4

Mince the garlic cloves and set them aside separately.

Step 5

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.

Step 6

Add the onion to the skillet and sauté for about 3 minutes until it becomes translucent.

Step 7

Add the red and green bell peppers to the skillet and continue to cook for another 5 minutes until they begin to soften.

Step 8

Push the vegetables to the side of the skillet and add the remaining 1 tablespoon of olive oil.

Step 9

Add the drained potatoes to the cleared space in the skillet. Spread them out in an even layer and let them cook undisturbed for about 5 minutes to form a golden crust.

Step 10

Sprinkle the smoked paprika, ground black pepper, and salt over the potatoes.

Step 11

Stir everything together, adding the minced garlic, and continue to cook for another 10-12 minutes, stirring occasionally, until the potatoes are crispy and browned.

Step 12

Finely chop the fresh parsley and sprinkle it over the potato hash just before serving.

Step 13

Taste and adjust seasoning if needed before serving hot.

Nutrition Facts

Serving size	(1233.0g)

Amount per serving	% Daily Value*
Calories	1232.0

Total Fat 43.3g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 2481.9mg	0%
Total Carbohydrate 191.6g	0%
Dietary Fiber 22.6g	0%
Total Sugars 24.3g
Protein 26.5g	0%

Vitamin D 0IU	0%
Calcium 213.5mg	0%
Iron 11.3mg	0%
Potassium 4922.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.9%

Protein: 8.4%

Carbs: 60.7%