Cheesy Broccoli and Potato Skillet Hash with Sour Cream

Why You’ll Love This Recipe

• One-pan, weeknight-friendly comfort food with a crisp-tender bite.
• Bold cheddar richness meets fresh, green broccoli and sweet onions.
• Flexible base for add-ins like bacon, eggs, or different cheeses.
• Budget-friendly ingredients you probably have on hand.

Grocery List

• Produce: Baby potatoes, broccoli, yellow onion, garlic, green onions, lemon, parsley (optional)
• Dairy: Sharp cheddar, sour cream, unsalted butter
• Pantry: Olive oil, kosher salt, black pepper, smoked paprika, red pepper flakes (optional)

Full Ingredients

For the Skillet Hash

• 1 1/2 lb baby Yukon gold or red potatoes, cut into 1/2-inch dice
• 1 medium head broccoli (about 12 oz/340 g), small florets; stems peeled and cut into 1/2-inch dice
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 garlic cloves, minced
• 2 tbsp olive oil, divided
• 1 tbsp unsalted butter
• 1/2 cup water
• 1 1/4 tsp kosher salt, divided
• 3/4 tsp freshly ground black pepper, divided
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional)
• 1 1/2 cups sharp cheddar cheese, coarsely grated (6 oz/170 g)
• 2 tbsp chopped fresh parsley (optional, for garnish)

For the Green Onion–Sour Cream

• 1/2 cup sour cream
• 3 green onions, thinly sliced, divided (use 2 for the sauce, 1 for garnish)
• 1 tsp fresh lemon juice
• Pinch kosher salt and black pepper

Step-by-Step Instructions

Step 1: Prep the vegetables and cheese

Wash and dry all produce. Dice the potatoes into 1/2-inch pieces. Cut the broccoli into small florets and peel the tough outer layer of the stalk; dice the stalk into 1/2-inch pieces. Finely chop the onion and mince the garlic. Coarsely grate the cheddar. Thinly slice the green onions, reserving 1 for garnish.

Step 2: Mix the green onion–sour cream

In a small bowl, combine the sour cream, 2 sliced green onions, lemon juice, and a pinch each of salt and pepper. Stir until smooth. Cover and refrigerate while you cook the hash.

Step 3: Pan-steam the potatoes

Heat a 12-inch cast-iron or stainless skillet over medium heat for 2 minutes. Add 1 tablespoon olive oil and the butter. When the butter foams, add the potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat, then pour in 1/2 cup water. Cover with a lid (or tightly with foil) and cook over medium heat for 8–10 minutes, until the potatoes are just tender when pierced with the tip of a knife.

Step 4: Crisp the potatoes

Remove the lid and let any remaining liquid evaporate, about 1–2 minutes. Increase the heat to medium-high and cook, stirring only once or twice, until the potatoes are golden and crisp on the edges, 4–5 minutes.

Step 5: Sauté onions and broccoli

Push the potatoes to one side of the skillet. Add the remaining 1 tablespoon olive oil to the empty side. Add the onion and the diced broccoli stems; cook over medium-high heat, stirring, for 2 minutes. Add the broccoli florets and garlic. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, smoked paprika, and red pepper flakes if using. Sauté, stirring occasionally, until the broccoli is crisp-tender and browned in spots, 4–5 minutes.

Step 6: Combine and build a crispy layer

Toss everything together and spread the hash into an even layer. Press lightly with a spatula and cook undisturbed for 2–3 minutes to develop extra crisp bits underneath.

Step 7: Melt the cheddar and serve

Reduce the heat to low. Sprinkle the grated cheddar evenly over the hash. Cover and let the cheese melt for 1–2 minutes, until glossy and stretchy. Remove from heat. Dollop with the green onion–sour cream, sprinkle the reserved sliced green onion and parsley (if using), and finish with a few grinds of black pepper. Serve straight from the skillet.

Pro Tips

• Dice evenly (1/2-inch) so potatoes and broccoli stems cook at the same rate.
• Dry the broccoli thoroughly after washing—excess moisture prevents browning.
• Use a wide, heavy 12-inch skillet so ingredients can sit in a single layer for better crisping.
• Resist stirring too often; letting the hash sit creates those coveted crispy edges.
• Short on time? Microwave the diced potatoes in a covered bowl for 4–5 minutes to jump-start cooking.

Variations

• Bacon-cheddar: Cook 4 oz diced bacon first until crisp; remove and use 1 tablespoon drippings in place of the butter. Stir the bacon back in before adding cheese.
• Egg-topped: After Step 6, make 4 small wells and crack in eggs. Cover and cook over medium-low until whites set, 3–4 minutes. Then add cheddar and melt.
• Cheese swap: Try smoked cheddar, Gruyère, or pepper jack for a different vibe.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat with 1 teaspoon oil until hot and re-crisped, 5–7 minutes, or in a 375°F oven on a sheet pan for 10–12 minutes. Store the green onion–sour cream separately and dollop just before serving. Par-steam the diced potatoes up to 1 day ahead; cool, refrigerate, and proceed from Step 4. Freezing is not recommended (potatoes can turn mealy).

Nutrition (per serving)

Approx. 500 calories; 38 g carbohydrates; 17 g protein; 36 g fat; 5 g fiber; 650 mg sodium. Nutrition will vary based on brands and add-ins.