First Watch Breakfast Potatoes Recipe: Crispy Home-Style Hash with Onion and Peppers

I’ve perfected the method for recreating First Watch’s signature breakfast potatoes at home. This hash delivers crispy edges and tender centers every time, just like the restaurant version.

The key is parboiling the diced potatoes before roasting, which ensures they cook through without drying out. Onions and bell peppers add sweetness and color, while a high oven temperature guarantees that coveted crispy finish.

With just 30 minutes of hands-off time, you’ll have a breakfast hash that rivals your favorite diner. The potatoes develop a golden crust while staying fluffy inside.

Perfect for weekend brunches or a hearty weekday breakfast. This recipe stays true to the original while keeping it simple.

Ingredients for First Watch Breakfast Potatoes

Yukon Golds, onions, peppers, and a few spices create this diner-style hash at home.

The potatoes are everything here. Yukon Golds give you that perfect balance of fluffy inside and crispy outside—avoid russets, they stay too dry. I get mine from Whole Foods because they always have the freshest stock, but any grocery store with good turnover works. Look for firm potatoes with no green spots or sprouts. The onions and peppers? Grab whatever colors you like (the red adds a nice pop).

No Yukon Golds? Red potatoes work in a pinch, though they’re waxier. Out of fresh peppers? Frozen diced peppers (thawed and patted dry) save the day. The spices can be swapped too—fresh rosemary instead of thyme, or a pinch of cayenne for heat. Just don’t skip the parboiling step (trust me on this). Smoked paprika adds a nice depth if you’ve got it.

Prep the potatoes the night before—dice and soak in cold water to remove excess starch (keeps them crispier). Store leftovers in an airtight container for up to 4 days. Reheat in a skillet for best texture, or pop in the oven at 375°F for 10 minutes.

Step-by-Step Instructions for Crispy Home-Style Hash with Onion and Peppers

Here’s the method I use to get perfect crispy edges while keeping the centers tender.

Step 1: Parboil the Potatoes for Even Cooking

Place the 2 lb Yukon Gold Potatoes in a large pot and cover with cold water by 1 inch. Add 1 tbsp Olive Oil and 1 tsp Salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook for 8-10 minutes until the potatoes are just fork-tender but not falling apart.

Drain immediately and let them sit in the colander for 2 minutes to steam off excess moisture. This parboiling step ensures the potatoes cook through in the oven while still developing that crispy exterior we’re after. The slight resistance when pierced with a fork is what you want.

Step 2: Prepare the Aromatic Base while Potatoes Drain

While the potatoes drain, heat 1 tbsp Olive Oil in a large oven-safe skillet over medium-high heat. Add the 1 whole Yellow Onion, 1 whole Red Bell Pepper, and 1 whole Green Bell Pepper. Sauté for 5-6 minutes until the onions become translucent and the peppers soften slightly.

Add the 4 cloves Garlic Cloves and cook for 30 seconds until fragrant. I crush the 1 tsp Dried Oregano and 1 tsp Dried Thyme between my fingers as I add them to release their oils. Stir in the 1 tsp Paprika, 0.5 tsp Salt, and 1 tsp Black Pepper to bloom the spices in the hot oil.

Step 3: Combine and Roast to Crispy Perfection

Add the parboiled potatoes to the skillet with the vegetables. Drizzle with the remaining 1 tbsp Olive Oil and sprinkle with the remaining 1 tsp Salt. Toss everything together until the potatoes are well coated with the oil and spices.

Transfer the skillet to a preheated 425°F oven. Roast for 20-25 minutes, stirring halfway through, until the potatoes develop a deep golden brown crust on most sides. The edges should be crispy while the centers remain tender. For extra crispiness, broil for the final 2-3 minutes—watch closely to prevent burning.

Step 4: Finish with Fresh Herbs and Serve

Remove the skillet from the oven and let the hash sit for 2 minutes to cool slightly. Sprinkle with the 0.25 cup Fresh Parsley and give it one final toss to distribute the herbs evenly.

The parsley adds a bright, fresh contrast to the rich, caramelized flavors. Serve immediately while the potatoes are at their crispiest. This hash holds its texture best straight from the oven, so I recommend getting it to the table quickly for maximum enjoyment.

Serving Suggestions for This Dish

Breakfast Plate Pairings

Serve this hash alongside your favorite eggs—I love a sunny-side-up or poached egg on top, letting that runny yolk soak into the crispy potatoes. The richness pairs perfectly with the caramelized onions and peppers. 🥗

Protein Additions

Add crumbled bacon or sausage for extra heartiness. I cook 6 slices thick-cut bacon separately and sprinkle it over the finished hash. For a lighter option, smoked salmon adds a nice contrast without overpowering the dish.

Fresh Toppings

Brighten up the dish with diced avocado or a dollop of sour cream. A sprinkle of shredded cheddar melts beautifully into the hot potatoes. I always keep hot sauce on the table for those who want a little kick.

Bread Companions

Toasted sourdough or a warm biscuit makes a great side for soaking up any extra oil and flavors. I love serving this hash with cornbread muffins for a Southern-inspired brunch.

Beverage Pairings

A cold iced coffee or fresh orange juice cuts through the richness. For a boozy brunch, a Bloody Mary complements the savory flavors beautifully. I always keep sparkling water with lemon on hand too. 💛

Frequently Asked Questions