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Recipe: Potato Hash with Peppers and Onions

Hilary Deutsch

June 23, 2016

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Images and adapted recipes from The Food Lab by J. Kenji Lópex-Alt. Copyright © 2015 by J. Kenji López-Alt. With permission of the publisher, W.W. Norton & Company, Inc. All rights reserved.

J. Kenji López-Alt, managing culinary director at Serious Eats, and author of the JBF Award–winning The Food Lab: Better Home Cooking Through Science shared his favorite weekend hash recipe. As Kenji says: “hash is the ultimate leftover-consumer. All you need is a starchy root vegetable to form the base, whatever leftovers you have on hand, a good cast-iron skillet, and a couple of eggs, and you’ve got the makings of a great start to your weekend.” Up your weekend breakfast game with his version featuring potatoes, peppers, and onions. Get the recipe.

Not feeling a full hash? Check out Kenji's foolproof method for soft-boiled eggs.

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Image and adapted recipe from The Food Lab by J. Kenji López-Alt. Copyright © 2015 by J. Kenji López-Alt. With permission of the publisher, W.W. Norton & Company, Inc. All rights reserved.

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