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Spicy and Smoky Potato and Bell Pepper Hash

This Spicy and Smoky Potato and Bell Pepper Hash is ready in just 20 minutes. Serve as a side dish or as your main course with a fried egg on top.

Spicy and Smoky Potato and Bell Pepper Hash

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I've been slacking a bit, blog-wise. We got back from vacation last week and it's been tough adjusting back to normal life - chores, laundry, waking up early for work... going to work... What is that all about?!

Last week we went to Tennessee. We toured Nashville and then took a road trip to Asheville, NC through the Smoky Mountains. It was a great vacation, except it rained every. single. day. That didn't stop us though. We still ate lots of amazing food (hello ribs, hot chicken, ribs, mac n cheese, ribs, cheesy grits, ribs.... you get the idea 🙂 ).


Since we got back, we took a small break from meat. Just a few days, nothing crazy. I made some brown rice with a vegetable stir fry in a peanut sauce, and then I made this...

Spicy and Smoky Potato and Bell Pepper Hash


This delicious, smoky, spicy and cheesy Potato and Bell Pepper Hash. It came out so good! It's hard to believe that this dish is ready in only 20 minutes from scratch.

OK, so the reason this recipe is so easy to make is because I cheated. Let me tell you about it so you can cheat too and make dinner in 20 minutes flat.

I cooked the potatoes in the microwave. It it much faster than cooking them in a skillet.  And then I added annatto and smoked paprika to give the potatoes that awesome golden look and to give them a delicious smoky flavor. Stir fry them up with some bell peppers, jalapeños, onions, and add some cheese. Cheese ALWAYS makes everything btter. And that's it. Done. Enjoy!

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Potato and Bell Pepper Hash
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5 from 3 votes

Spicy and Smoky Potato and Bell Pepper Hash

This Spicy and Smoky Potato and Bell Pepper Hash is ready in just 20 minutes. Serve as a side dish or as your main course with a fried egg on top.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner, Lunch, Side Dish
Cuisine: American
Servings: 4
Author: Kate


  • 4 medium potatoes , cleaned and cubed (bite sized)
  • 3 tablespoons olive oil , divided
  • 1 medium red onion
  • 1 jalapeño pepper , seeds removed for less heat
  • 1 garlic clove
  • 2 large bell peppers , seeds removed
  • 1/2 teaspoon ground annatto
  • 1 teaspoon smoked paprika
  • 1/2 cup shredded sharp white cheddar cheese
  • Salt to taste (about 1/4 - 1/2 teaspoon)
  • Garnish: sliced scallions, chives, or cilantro


  • Microwave the cubed bite-sized potatoes in a large microwaveable bowl for about 10 minutes, stirring halfway. Test the potatoes with a fork to see if they are done. If not, give them another stir and continue to cook 2 minutes at a time until the potatoes are fully cooked. Careful, the bowl might be hot!
  • While the potatoes are cooking, chop the onion, dice the jalapeño, mince the garlic clove, and chop the bell pepper into 1 inch pieces.
  • In a large skillet or wok, heat 1 tablespoon of olive oil, and add the chopped onion, minced garlic, and diced jalapeño. Saute over medium heat for about 5 minutes. Add the bell pepper and continue to saute for about 2 minutes.
  • Add the cooked potato cubes, the rest of the oil, the ground annatto, and paprika. Season with salt to taste. Stir everything together and cook through for another 3-5 minutes. Add the shredded cheese and stir fry for a minute until the cheese is melted all over the potato and bell pepper hash. Sprinkle with scallions, chives, or cilantro. Serve hot.


Calories: 233kcal (12%) | Carbohydrates: 9g (3%) | Protein: 1g (2%) | Fat: 11g (17%) | Saturated Fat: 1g (5%) | Sodium: 1mg | Potassium: 11mg | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 245IU (5%) | Vitamin C: 0.2mg | Iron: 0.2mg (1%)

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Little Cooking Tips

Wednesday 14th of October 2015

First of all, we totally get what you're going through with your return to the everyday busy life. The same thing happened to us when we returned from Evia after our vacation. Plus, we 're still looking for a new home to move into, so the schedule is really busy all the time. Anyway! Let's get back to your wonderful post. What a delicious dish dear Kate! Potatoes, peppers, smoked paprika AND Cheddar? Wow. This is one of the most delicious vegetarian dishes anyone can have. Thank you for the wonderful idea, we can't wait to try this! Have a great day! xoxoxo

Maureen | Orgasmic Chef

Friday 9th of October 2015

I love your hash. I often pre-cook potatoes in the oven for a few minutes because it saves so much time.

I lived many years on the eastern side of Knoxville in the foothills of the Great Smoky Mountains. I'd give a lot for a bbq sandwich right now. :) You brought back great memories.


Saturday 17th of October 2015

I didn't realize you were from that area! We passed by Knoxville but didn't get a chance to explore there - next time! It is a beautiful area. And the bbq is AMAZING.

Pre-cooking potatoes is definitely the way to go. Whenever I roast potatoes I always make extra so I have pre-cooked potatoes for things like this.