Crispy Potato and Onion Hash with Bell Pepper

1.Rinse the diced potatoes under cold water to remove excess starch, then pat dry thoroughly with a clean kitchen towel or paper towels.

2.Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

3.Add the diced potatoes to the skillet in a single layer. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let cook without stirring for about 5 minutes to develop a golden crust.

4.After 5 minutes, stir the potatoes gently and continue to cook for another 5 minutes, stirring occasionally, until they are golden and nearly tender.

5.Add the remaining 1 tablespoon olive oil to the skillet, then add the diced onion and bell pepper. Sprinkle with the remaining salt, pepper, and smoked paprika if using.

6.Cook, stirring frequently, for about 5 minutes until the onions are translucent and the bell peppers are softened and slightly caramelized.

7.Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.

8.Taste and adjust seasoning if necessary. Remove from heat.

9.Transfer the hash to a serving dish, garnish with chopped fresh parsley, and serve hot with fresh side salads or crusty bread.