Cheesy Potato and Jalapeño Breakfast Hash

1. Heat a large cast-iron or nonstick skillet over medium heat. Add the olive oil.
2. Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly caramelized.
3. Stir in the fresh jalapeño and cook for 1 to 2 minutes, until fragrant.
4. Add the roasted potatoes* to the skillet and sprinkle with the chili seasoning, smoked paprika, salt, and black pepper if needed. Toss to coat evenly and cook for 6 to 8 minutes, stirring only occasionally, until heated through and crispy around the edges.
5. Stir in the chopped pickled jalapeños. Sprinkle the pepper Jack cheese evenly over the top. Cover the skillet for 1 to 2 minutes, or until the cheese is melted and gooey.
6. Serve immediately with dollops of sour cream, if desired. Finish with green onions, cilantro, additional pickled and/or fresh jalapeños, or your favorite hot sauce.

*Don’t have leftover roasted potatoes? Here’s how to make them from fresh:

1. Preheat the oven to 425°F (220°C).
2. Cut 1½ pounds (680 g) russet potatoes into ¾-inch pieces and toss with olive oil, chili seasoning, smoked paprika, salt, and pepper.
3. Spread onto a parchment-lined baking sheet in an even layer. Roast for 25 to 30 minutes, stirring halfway through, until the potatoes are tender with crispy, golden edges. Continue with Step 1 of the recipe.

Tips & Tricks

• Leftover roasted potatoes help this breakfast come together in a fraction of the time. Leftover roasted potatoes contain less surface moisture than freshly cooked potatoes, making them easier to crisp in the skillet.
• Resist stirring the potatoes too often. Let them sit against the hot skillet so they develop crispy, golden edges.
• Using both fresh and pickled jalapeños adds layers of flavor. Fresh jalapeños bring bright heat, while pickled jalapeños add tang and balance.
• Pepper Jack melts quickly, so cover the skillet for a minute or two instead of stirring it in.

Time-Saving Tip

Roast an extra batch of russet potatoes the next time they’re on the menu and refrigerate them for up to 4 days. You’ll have the foundation for a quick breakfast, lunch, or dinner throughout the week already done.

Make-Ahead & Storage Tips

Store leftover hash in an airtight container in the refrigerator for up to 4 days. Keep the sour cream and fresh garnishes separate until ready to serve.

Reheating Instructions

Reheat the hash in a lightly oiled skillet over medium heat for 5 to 7 minutes, stirring occasionally, until heated through and the potatoes begin to crisp again. You can also reheat it in a 375°F (190°C) oven or air fryer for 5 to 8 minutes. Add fresh garnishes after reheating.