Food and Recipes Recipes Potato Hash Be the first to rate & review! Homemade Potato Hash is delicious at brunch or served as a side with dinner. For a showstopping side dish, serve it with bell pepper, onion, parsley and a whirl of sour cream. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on March 7, 2018 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez Hands On Time: 30 mins Total Time: 1 hrs Yield: 4 serves Ingredients 1 cup creme fraiche or sour cream 2 tablespoons water 1 teaspoon lemon zest plus 1 tsp. fresh lemon juice (1 lemon) 2 1/2 teaspoons kosher salt, divided 3/4 teaspoon black pepper, divided 1 1/2 pounds Yukon gold potatoes, cut into 1/2-inch dice 5 tablespoons olive oil, divided 1 large yellow onion, thinly sliced 1 red bell pepper, cut into 1/2-inch dice 1 tablespoon roughly chopped fresh flat-leaf parsley Directions Whisk together first 3 ingredients, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside to chill. Preheat oven to 325°F. Place potatoes on baking sheet; add 1 tablespoon oil and 3/4 teaspoon salt, and toss to coat. Bake in preheated oven, about 30 minutes, stirring once halfway through. Heat a large cast-iron skillet over medium. Add 1 tablespoon oil; swirl to coat. Add onion and 1/2 teaspoon salt, and cook, stirring, about 5 minutes. Add bell pepper, and cook, stirring, 5 minutes. Remove onion and bell pepper. Increase heat to medium-high. Add remaining 3 tablespoons oil to skillet. Add potatoes; cook until golden brown, 4 minutes. Stir and cook 2 more minutes. Add bell pepper mixture, 3/4 teaspoon salt, and 1/4 teaspoon pepper, and cook 1 minute. Remove from heat; stir in chopped parsley. Serve with crème fraîche mixture. Rate it Print