Whole30 Classic Potato Hash

Wake up to the savory perfection of this Whole30 Classic Potato Hash, a hearty, nutrient-packed skillet dish that’s as satisfying as it is simple to make. Featuring crispy diced russet potatoes, caramelized yellow onion, and vibrant red and green bell peppers, this hash is elevated with a hint of garlic, paprika, and a sprinkle of fresh parsley for a burst of flavor and color. Cooked to golden perfection in olive oil, this gluten-free, dairy-free, and Whole30-compliant recipe is a versatile one-pan wonder ideal for breakfast or brunch. Ready in just 45 minutes, it’s perfect for meal prep or serving up fresh alongside eggs, avocado, or your favorite protein. If you're searching for a Whole30 breakfast idea that doesn’t skimp on taste, this classic potato hash is bound to become a new favorite!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

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

Directions

Step 1

Begin by preparing your vegetables. Peel the russet potatoes and chop them into small cubes, about half an inch each. This will help them cook evenly and become crispy.

Step 2

Dice the large yellow onion into small, uniform pieces.

Step 3

Remove the seeds and dice the red and green bell peppers into small chunks.

Step 4

Mince the garlic cloves finely.

Step 5

In a large skillet, heat the olive oil over medium-high heat.

Step 6

Once the oil is hot, add the cubed potatoes to the skillet. Spread them out evenly in a single layer and let them cook undisturbed for about 5-7 minutes, until the bottoms start to crisp and brown.

Step 7

Stir the potatoes and add the diced onion. Cook for an additional 5 minutes, allowing the onion to soften.

Step 8

Add the diced bell peppers to the skillet. Continue to cook for another 5 minutes, stirring occasionally.

Step 9

Stir in the minced garlic, salt, black pepper, and paprika. Mix well to ensure the spices coat the vegetables evenly.

Step 10

Reduce the heat to medium and cover the skillet with a lid. Allow the mixture to cook for an additional 10 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 11

Remove the lid and turn the heat back up to medium-high. Stir occasionally and let the hash cook for a final 3-5 minutes to achieve a nice crispy texture.

Step 12

Chop the fresh parsley and sprinkle it over the finished potato hash for a burst of color and freshness.

Step 13

Serve the hash hot as a hearty breakfast or brunch option, fully compliant with the Whole30 program.

Nutrition Facts

Serving size	(1219.9g)

Amount per serving	% Daily Value*
Calories	1210.5

Total Fat 43.2g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 2479.1mg	0%
Total Carbohydrate 186.7g	0%
Dietary Fiber 21.8g	0%
Total Sugars 24.2g
Protein 25.6g	0%

Vitamin D 0IU	0%
Calcium 191.8mg	0%
Iron 10.8mg	0%
Potassium 4848.5mg	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: 31.4%

Protein: 8.3%

Carbs: 60.3%