Logan Hayes
If you're looking to elevate your breakfast game, learning how to cook a mouthwatering breakfast hash with Matty Matheson is the perfect way to start your day. Known for his bold flavors and approachable cooking style, Matty Matheson brings his signature flair to this classic dish, combining crispy potatoes, savory meats, and fresh vegetables into a hearty and satisfying meal. Whether you're a seasoned home cook or a beginner in the kitchen, Matty’s step-by-step guidance ensures you’ll master the art of creating a delicious hash that’s packed with flavor and texture. From choosing the right ingredients to achieving the perfect sear, this how-to guide will walk you through every detail, making your breakfast hash a standout dish that’s sure to impress.
| Characteristics | Values |
|---|---|
| Chef | Matty Matheson |
| Dish | Breakfast Hash |
| Key Ingredients | Potatoes, bell peppers, onions, bacon, eggs, spices (salt, pepper, paprika) |
| Cooking Method | Pan-frying |
| Cooking Time | Approximately 20-30 minutes |
| Skill Level | Beginner to Intermediate |
| Servings | 2-4 |
| Special Equipment | Large skillet or cast-iron pan |
| Signature Style | Bold flavors, hearty portions, and Matty's energetic presentation |
| Video Availability | Available on YouTube (Matty Matheson's channel or Vice's It's Alive) |
| Popular Variations | Adding chorizo, spinach, or different spices for customization |
| Pairings | Toast, hot sauce, or a fried egg on top |
| Dietary Considerations | Can be made vegetarian by omitting bacon |
| Crowd Appeal | Perfect for brunch or a quick, satisfying breakfast |
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What You'll Learn
- Ingredients & Prep: Gather potatoes, veggies, meat, spices, and tools for chopping and cooking
- Cooking Potatoes: Dice and fry potatoes until crispy and golden brown
- Adding Veggies & Meat: Sauté onions, peppers, and meat until fully cooked and seasoned
- Combining & Crisping: Mix everything, press down, and cook until a crispy bottom forms
- Serving & Toppings: Plate the hash, add eggs, hot sauce, or herbs for extra flavor
Ingredients & Prep: Gather potatoes, veggies, meat, spices, and tools for chopping and cooking
To start your breakfast hash adventure with Matty Matheson’s style, gather your ingredients carefully. You’ll need 2-3 medium-sized russet or Yukon Gold potatoes, as they hold up well during cooking and provide a nice texture. For veggies, grab a large onion, a bell pepper (any color), and a couple of cloves of garlic for depth of flavor. If you like heat, add a jalapeño or serrano pepper. For the meat, Matty often uses bacon or breakfast sausage, but you can also opt for ham or even ground beef. Ensure you have about 8-10 ounces of your chosen meat. Fresh herbs like parsley or chives are optional but add a bright finish to the dish.
Next, prep your spices and seasonings. Matty emphasizes bold flavors, so have salt, black pepper, paprika, and red pepper flakes on hand. If you’re feeling adventurous, smoked paprika or a pinch of cayenne can elevate the dish. Don’t forget olive oil or butter for cooking—both work well, but butter adds a richer flavor. A splash of Worcestershire sauce or hot sauce at the end can tie everything together.
Now, organize your tools for efficient cooking. You’ll need a sharp chef’s knife for chopping the potatoes, onions, peppers, and garlic. A cutting board is essential to keep your workspace tidy. Matty often uses a large cast-iron skillet for cooking hash, as it distributes heat evenly and creates a crispy texture. If you don’t have one, a heavy-bottomed stainless steel pan will work. Have a spatula ready for stirring and flipping the hash, and a lid for the pan to steam the potatoes if needed.
Before you start cooking, prep your ingredients. Dice the potatoes into ½-inch cubes for even cooking. Chop the onions, peppers, and garlic into similar-sized pieces so they cook at the same rate. If using bacon, chop it into small pieces, and if using sausage, crumble it into bite-sized portions. Lay out all your prepped ingredients and spices within arm’s reach of your stove—this “mise en place” approach ensures a smooth cooking process.
Finally, consider any optional add-ins to customize your hash. Matty often adds a handful of shredded cheese (cheddar or pepper jack) or a fried egg on top for a complete breakfast. If you’re cooking for vegetarians, skip the meat and add extra veggies like mushrooms or spinach. Once everything is gathered and prepped, you’re ready to dive into Matty’s high-energy, flavorful approach to cooking breakfast hash.
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Cooking Potatoes: Dice and fry potatoes until crispy and golden brown
To achieve the perfect crispy and golden brown potatoes for your breakfast hash, as Matty Matheson would recommend, start by selecting the right type of potatoes. Russet or Yukon Gold potatoes work best due to their high starch content, which helps in achieving that desirable crispiness. Begin by peeling the potatoes if you prefer them skin-free, though leaving the skin on adds texture and flavor. Rinse the potatoes under cold water to remove excess starch, then pat them dry with a clean kitchen towel or paper towels. This step is crucial as it ensures the potatoes don’t become soggy during cooking.
Next, dice the potatoes into uniform cubes, about ½ inch in size. Consistency in size ensures even cooking, so take your time with this step. Once diced, place the potatoes in a bowl of cold water for 10-15 minutes to further remove starch. This process helps prevent the potatoes from sticking together and promotes even browning. After soaking, drain the potatoes and pat them dry again to remove any excess moisture. A dry surface is key to achieving that crispy exterior.
Heat a large cast-iron skillet or heavy-bottomed pan over medium heat and add enough neutral oil (like vegetable or canola) to coat the bottom of the pan generously. Allow the oil to heat for a couple of minutes—it’s ready when a small piece of potato sizzles upon contact. Carefully add the diced potatoes to the pan in a single layer, avoiding overcrowding, which can lead to steaming instead of frying. Let the potatoes cook undisturbed for 5-7 minutes, allowing them to develop a golden crust on one side.
Once the first side is golden brown, use a spatula to flip the potatoes and continue cooking the other sides. Stir occasionally to ensure even browning, but avoid stirring too frequently, as this can break the potatoes apart and prevent them from crisping up. Season the potatoes with salt and pepper while they cook, adjusting the heat as needed to maintain a steady sizzle without burning. The total cooking time should be around 15-20 minutes, depending on the size of the dice and the heat of your stove.
When the potatoes are crispy and golden brown on all sides, remove them from the pan and place them on a paper towel-lined plate to drain any excess oil. These perfectly cooked potatoes will serve as the hearty base for your breakfast hash, ready to be combined with other ingredients like onions, peppers, and eggs, just as Matty Matheson would approve.
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Adding Veggies & Meat: Sauté onions, peppers, and meat until fully cooked and seasoned
When adding veggies and meat to your breakfast hash, Matty Matheson emphasizes the importance of building flavors layer by layer. Start by heating a large cast-iron skillet over medium-high heat and adding a generous amount of oil or fat—Matty often uses bacon grease or olive oil for extra flavor. Once the skillet is hot, add thinly sliced onions and let them cook until they become translucent and slightly caramelized. This step is crucial, as it forms the aromatic base of your hash. Stir the onions occasionally to ensure even cooking, but allow them to develop some color for added depth.
Next, introduce diced bell peppers to the skillet, stirring them together with the onions. Matty recommends using a mix of colors, like red and green peppers, for both visual appeal and a slight variation in sweetness. Cook the peppers until they soften and begin to char slightly at the edges, which should take about 5-7 minutes. This combination of onions and peppers not only adds texture but also brings a natural sweetness that balances the savory elements of the dish.
Now it’s time to add the meat. Matty often uses breakfast sausage, diced bacon, or ground pork, but you can choose your preferred protein. Break the meat into small pieces and spread it evenly across the skillet. Allow the meat to brown on one side before stirring it into the veggies. Continue cooking until the meat is fully cooked through, breaking up any large chunks as it cooks. Properly browning the meat adds a rich, umami flavor that ties the dish together.
Seasoning is key at this stage. Matty suggests adding salt, pepper, and any other spices you prefer, such as paprika, garlic powder, or red pepper flakes for a kick. Taste as you go, adjusting the seasoning to ensure every ingredient is well-balanced. The goal is to create a cohesive mixture where the veggies, meat, and spices complement each other without overpowering the natural flavors of the ingredients.
Once everything is fully cooked and seasoned, take a moment to deglaze the skillet if needed. Matty sometimes adds a splash of chicken or vegetable stock to loosen any flavorful bits stuck to the bottom of the pan, then lets it simmer briefly to incorporate those flavors into the hash. This step ensures that no flavor is wasted and adds moisture to the dish. Now your veggie and meat mixture is ready to be combined with the potatoes for the final steps of your breakfast hash.
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Combining & Crisping: Mix everything, press down, and cook until a crispy bottom forms
Once you’ve prepared all your ingredients—whether it’s diced potatoes, cooked meats, vegetables, or spices—it’s time to move on to the crucial step of Combining & Crisping. Start by tossing everything together in your skillet. Matty Matheson emphasizes the importance of mixing thoroughly so that all the flavors meld together. Use a spatula to gently fold the ingredients, ensuring that the potatoes, meats, and vegetables are evenly distributed. This step is key to creating a cohesive hash that cooks uniformly.
After mixing, the next step is to press down on the hash. Matty often uses a spatula or even the back of a sturdy spoon to firmly compact the mixture into an even layer across the skillet. This pressing action helps to create maximum surface contact with the pan, which is essential for achieving that coveted crispy bottom. Don’t be shy with the pressure—the more compact the hash, the better the crust will form.
With the hash pressed down, let it cook undisturbed over medium heat. Patience is crucial here; resist the urge to stir or flip the hash too soon. Allow the bottom layer to slowly crisp up, which can take anywhere from 5 to 10 minutes depending on your stove and skillet. You’ll know it’s ready when you see golden-brown edges forming and hear a slight sizzle. Matty often mentions that this step is where the magic happens, as the crispy texture transforms the hash from good to great.
As the bottom crisps, you’ll notice the aroma intensifying, and the edges will start to lift slightly from the pan. This is your cue to check the progress. Carefully lift a corner of the hash with your spatula to inspect the crispiness. If it’s golden and crunchy, it’s time to flip. If not, give it another minute or two. Remember, the goal is to achieve a deep, even crisp that adds texture and flavor to the dish.
Finally, once the bottom is perfectly crisped, carefully flip the hash in sections or as a whole if you’re feeling confident. Press it down again and let the other side cook until it’s equally crispy. This second side won’t take as long, usually around 3 to 5 minutes. Once both sides are golden and crunchy, your breakfast hash is ready to serve. Matty often tops his hash with a fried egg or a sprinkle of fresh herbs for an extra touch of flavor and presentation. Combining and crisping is where the hash truly comes together, so take your time and enjoy the process.
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Serving & Toppings: Plate the hash, add eggs, hot sauce, or herbs for extra flavor
Once your breakfast hash is cooked to perfection, it’s time to focus on serving and toppings to elevate the dish. Start by plating the hash in a generous portion, ensuring it’s evenly spread out to create a visually appealing base. Matty Matheson often emphasizes the importance of presentation, so consider using a large, flat plate or skillet to showcase the dish. The hash itself is hearty and flavorful, but the right toppings can take it to the next level.
Eggs are a classic and essential addition to any breakfast hash. Matty typically recommends frying or poaching eggs to achieve a runny yolk, which adds a creamy texture and richness when mixed with the hash. Place the egg directly on top of the hash, allowing the yolk to act as a natural sauce. If you prefer a different style, scrambled or baked eggs can also work well, depending on your preference. The key is to ensure the egg complements the hash without overpowering its flavors.
Hot sauce is another must-have topping for those who enjoy a bit of heat. Matty often suggests using a high-quality hot sauce, like Tabasco or a smoky chipotle variety, to add a spicy kick and depth of flavor. Drizzle the hot sauce over the hash and egg, or serve it on the side for diners to adjust the heat to their liking. The acidity and spice of the hot sauce can cut through the richness of the hash, creating a balanced bite.
Fresh herbs are a simple yet effective way to brighten up the dish. Chopped parsley, chives, or dill can add a pop of color and freshness, while herbs like cilantro or basil can introduce unique flavor profiles. Sprinkle the herbs over the hash just before serving to preserve their aroma and texture. Matty often stresses the importance of using fresh, high-quality herbs to enhance the overall experience.
Finally, consider adding a dollop of sour cream, Greek yogurt, or avocado slices for a creamy contrast. These toppings not only add richness but also provide a cooling element that pairs well with the warm, savory hash. If you’re feeling adventurous, a sprinkle of crumbled cheese, like feta or cheddar, can add a salty, tangy finish. The goal is to create a harmonious combination of textures and flavors that make each bite memorable.
By carefully plating the hash and thoughtfully adding toppings like eggs, hot sauce, herbs, or creamy elements, you can transform a simple breakfast dish into a restaurant-worthy meal. Matty Matheson’s approach to serving and toppings highlights the importance of balance, creativity, and attention to detail, ensuring every plate is as delicious as it is visually stunning.
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Frequently asked questions
You’ll need potatoes, bell peppers, onions, breakfast sausage or bacon, eggs, olive oil, salt, pepper, and any optional toppings like hot sauce or cheese.
Dice the potatoes into small, even cubes, rinse them in cold water to remove starch, and pat them dry before cooking to ensure crispiness.
Start by frying the potatoes in a hot skillet with olive oil until they’re golden brown and crispy, then set them aside while you cook the other ingredients.
Absolutely! Leftover roasted potatoes, cooked meats, and veggies work great—just reheat and combine them in the skillet for a quick and easy hash.
You can either fry eggs separately and serve them on top of the hash or crack eggs directly into the skillet and let them cook alongside the hash for a one-pan meal.
