Smoky Tater Hash

Smoky Tater Hash

Smoky Tater Hash


Wow!  This was easy and my husband thought it was really good.  I’ll definitely be making it again.


  • 1 lb. frozen potato puffs (1)
  • 8 oz. mixed mushrooms, thinly sliced
  • ½ cup roasted red peppers, drained & chopped (2)
  • 1 medium onion, finely chopped
  • 1-1/2 tablespoons olive oil
  • ½ teaspoon smoked paprika (3)
  • ¼ teaspoon salt
  • fried egg


Arrange all ingredients except egg on two large rimmed baking sheets.  Bake at 425 degrees for 25 minutes, rotating pans halfway through.  Serve topped with a fried egg.  (4)


(1)        I used crispy crowns and think that worked out great.

(2)        I didn’t notice it said roasted red peppers so I just used a red pepper.

(3)        I only had regular paprika so I used it. I looked at smoked paprika but it was really expensive so I didn’t get it.

(4)        I don’t like mushrooms or fried eggs so I didn’t eat this.  My husband got two servings out of it.  He ate half of it for dinner with 2 fried eggs on top.  He ate the rest of it another night with another couple of fried eggs on it.

Smoky Tater Hash
This photo was before the eggs were added.

From Good Housekeeping Magazine
October 2015

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Born in Kentucky, I am a wife and mom to 1 son and 2 daughters . I have an ink pen obsession, as well as a love for all things planner. I have been married for 10 years to my high school crush. I am a member of the church of Jesus Christ of Latter Day Saints.

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