Low Sodium Classic Potato Hash

Infused with bold flavors and vibrant colors, this Low Sodium Classic Potato Hash is a healthier twist on a comfort food favorite. Perfectly crisped Russet potatoes are paired with sautéed yellow onion, red and green bell peppers, and a medley of garlic powder, dried thyme, and paprika for a flavorful kick—all without excess sodium. This easy-to-follow recipe takes just 40 minutes from start to finish, making it an ideal choice for a quick, wholesome breakfast, a satisfying side dish, or even a light dinner. Fresh parsley completes the dish with a burst of herbal freshness. Whether you're reducing sodium intake or just looking for a versatile skillet meal, this hearty potato hash will be your new go-to!

Nutriscore Rating: 83/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 medium Russet potatoes
• 3 tablespoons Olive oil
• 1 medium Yellow onion
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 0.5 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 0.5 teaspoon Dried thyme
• 0.5 teaspoon Paprika
• 2 tablespoons Chopped fresh parsley

Directions

Step 1

Peel and dice the Russet potatoes into small, bite-sized cubes.

Step 2

Place the diced potatoes in a large pot, cover with water, and bring to a boil over high heat.

Step 3

Cook the potatoes for 5-7 minutes, until they are just tender but not fully cooked. Drain and set aside.

Step 4

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

Step 5

Heat 3 tablespoons of olive oil in a large non-stick skillet over medium heat.

Step 6

Add the onions to the skillet and sauté until they become translucent, about 3-4 minutes.

Step 7

Add the chopped bell peppers to the skillet and sauté with the onions for an additional 5 minutes, until they start to soften.

Step 8

Add the drained potato cubes to the skillet, and spread them out evenly.

Step 9

Sprinkle the black pepper, garlic powder, dried thyme, and paprika over the potatoes and vegetables.

Step 10

Gently stir everything to combine the spices and distribute them evenly.

Step 11

Press the potato mixture down unto the skillet using a spatula to ensure maximum contact with the heat for crisping.

Step 12

Cook the hash undisturbed for 7-10 minutes over medium-high heat until the bottom becomes nicely browned and crispy.

Step 13

Flip the mixture carefully in sections with a spatula and press down again, cooking an additional 5-7 minutes to crisp the other side.

Step 14

Sprinkle the chopped fresh parsley over the cooked hash, stir to combine, and serve hot.

Nutrition Facts

Serving size	(1151.5g)

Amount per serving	% Daily Value*
Calories	1191.4

Total Fat 43.2g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 123.9mg	0%
Total Carbohydrate 182.7g	0%
Dietary Fiber 21.1g	0%
Total Sugars 21.6g
Protein 25.3g	0%

Vitamin D 0IU	0%
Calcium 211.9mg	0%
Iron 11.6mg	0%
Potassium 4840.7mg	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: 31.8%

Protein: 8.3%

Carbs: 59.9%