Spice up your potato game with this oven-roasted Pepper and Potato Hash. With the help of a freezer short cut, these cheesy potatoes are perfect from morning to night.
I love potatoes and I don't discriminate! Hash browns, French fries, scalloped, baked, or mashed potatoes. You simply can't go wrong.
This roasted potato hash is an easy way to elevate your potato game. An assortment of peppers, onions, and cheese turns these potatoes into a savory dish your family will ask for again and again.
Why you will love this
Ingredients
- Frozen hash brown potatoes - Use the diced variety, not shredded, for this recipe. Potatoes O'Brien - which include green peppers and onions - can also be used.
- Peppers - Green pepper, poblano, and canned green chiles bring the trifecta of flavor. I love the fire-roasted green chiles for extra flavor. If you like spice, add some diced jalapeno.
- Cheese - Pepper Jack adds a bit of spice. Monterey Jack, Colby, and Cheddar are also great options.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Preheat the oven to 400 degrees.
- Melt 2 tablespoons of butter in a large cast iron skillet (or other oven-safe skillet) over medium heat.
- Add the green peppers, poblano, and onions. Season with ¼ teaspoon each of salt and pepper. Cook until softened, about 7-8 minutes.
- Add the green chiles and stir to combine.
- Add the remaining tablespoon of butter and the potatoes and season with another ¼ teaspoon each of salt and pepper. Stir to combine.
- Transfer to the oven and bake for 25-30 minutes. Top with the cheese.
- Bake for another 5 minutes to melt the cheese. If desired, broil for 1-2 minutes to brown the top.
Variations
- Use an assortment of colored bell peppers - red, orange, and yellow.
- Add meat for a meal-in-one skillet. Chopped ham, bacon, corned beef, or crumbled sausage or chorizo are all delicious additions.
- Season the hash with taco or fajita seasoning for a flavorful twist.
Storing and reheating
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave.
Equipment
Heavy-skillet | Grater | Measuring spoons
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Similar recipes
Roasted Potato Hash with Peppers and Onions
Ingredients
- 3 tablespoon butter (divided)
- 1 green bell pepper (seeded and diced)
- 1 poblano pepper (seeded and diced)
- 1 cup diced onion
- ½ teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
- 4 ½ ounces green chiles (drained)
- 32 ounces frozen diced hash browns
- 8 ounces Pepper jack cheese (shredded)
Instructions
- Preheat oven to 400 degrees.
- Melt 2 tablespoons of butter in a cast iron skillet (or other oven-safe skillet) over medium heat. Stir in diced bell pepper, poblano, and onion. Cook until the veggies are slightly softened. Add the green chiles and potatoes. Stir to combine.
- Add the bell pepper, poblano, and onions. Season with ¼ teaspoon each salt and pepper. Cook 7-8 minutes until soft. Add the green chiles and stir to combine.
- Add the remaning tablespoon of butter and the potatoes. Season with the remaining ¼ teaspoon each salt and pepper. Stir to combine.
- Transfer skillet to oven and bake for 25-30 minutes, stirring half-way through.
- Top with the shredded cheese and bake another 5 mintues until the cheese is melted. If desired, broil for 1-2 minutes to brown the top.
Notes
- Use an assortment of colored bell peppers - red, orange, and yellow.
- Add meat for a meal-in-one skillet. Chopped ham, bacon, corned beef, or crumbled sausage or chorizo are all delicious additions.
- Season the hash with taco or fajita seasoning for a flavorful twist.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in November 2018 and has been updated.
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