Breakfast Hash Purples
Submitted by JCAR
Oven-roasted purple potato hash with green onions, garlic, red bell peppers, and a kick of cayenne. A colorful, crispy breakfast side that’s naturally oil-free and packed with nutrients.
YIELD
1 servingPREP
30 minCOOK
30 minREADY
1 hrsPurple potatoes don’t just look gorgeous on the plate. They roast up with a creamy interior and crispy edges that give regular hash browns a serious run for their money.
Cubed purple potatoes get tossed with sliced green onions, garlic, sweet red peppers, and a dusting of cayenne, then roasted in a single layer until the outsides go crunchy and golden-edged. The skins stay on for extra nutrition and that beautiful violet color.
This is a breakfast side that’s as eye-catching as it is satisfying.
Chef Tips
- The 30-minute water soak loosens dirt from the skins so you can scrub them clean without peeling. Keep those nutrients!
- Spread everything in a single layer on the pan. Crowded potatoes steam instead of crisping.
- Cut your potato cubes to a uniform ¾-inch size so they roast evenly.
- Purple potato juice stains, so use a cutting board you don’t mind getting a little colorful.
Variations
- Swap cayenne for smoked paprika if you prefer warmth without the heat.
- Toss in diced chorizo or crumbled bacon during the last 10 minutes of roasting for a meatier hash.
- Top with a fried egg and a drizzle of hot sauce for a complete breakfast.
Ingredients
Directions
Soak the purple potatoes in a bowl of water for about a half an hour.
This makes it very easy to scrub the skins, eliminating the need to peel them and lose nutrients.
After scrubbing, pat them dry and cut them into approximately ¾ inch cubes.
Be careful where you cut them, as they can stain (purple potato juice!).
Put them in a mixing bowl.
Wash, trim, and slice the green onions.
Add to potatoes.
Finely chop the garlic and add to potatoes.
Wash and cut up the red peppers to taste.
Add salt, pepper, and pepper powder to taste.
Spray a little bit of pam or other cooking spray in a non-stick roasting pan.
Bake in a 400-degree oven for approximately ½ hour.
This time will vary with the size and amount of the potato pieces.
Stir occasionally while baking.
I have found that ensuring that they lie in a single layer works the best and yields a crispy, not soggy, crust on the potatoes.
Note* Paprika can be used instead of Cayenne pepper
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