Easter Potato Hash

Prep Time: 30 mins. – Cook Time: 30 mins. – Serves: 4


1 cup creme fraiche or sour cream

2 tsp. water

1 tsp. lemon zest

1 tsp. fresh lemon juice (1 lemon)

2-1/2 tsp. kosher salt, divided

3/4 tsp. black pepper, divided

1-1/2 lbs Green Thumb Farms Signature Chef potatoes (or any yellow potatoes), cut into 1/2-inch dice

5 Tbsp. olive oil, divided

1 large yellow onion, thinly sliced

1 red bell pepper, cut into 1/2-inch dice

1 Tbsp. roughly chopped fresh flat-leaf parsley


  1. Whisk together first 3 ingredients, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside to chill.
  2. Preheat oven to 325°F. Place potatoes on baking sheet; add 1 tablespoon oil and 3/4 teaspoon salt, and toss to coat.
  3. Bake in preheated oven, about 30 minutes, stirring once halfway through.
  4. 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.
  5. 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.

Recipe By: Southern Living


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