My first real job as an adult had one of those humongous workplace cafeterias ran by Sodexho, it had restaurant-style seating, huge windows and a patio overlooking a pond. I had breakfast there every morning, alternating between pancakes and hash.
The hash was made to order; precooked potatoes with your choice of veggies and bacon, sautéed with oil and spices while you waited
I don’t know what was in those potatoes, but there were SO good… years later, here I am still thinking about them.
It was a simpler time back then, everything was new and shiny and full of promise, with mornings that began with very delicious potato hash.
I wouldn’t want to go back though; I bet the hash wouldn’t taste the same.

I think I’ve been subconsciously trying to recreate the breakfast hash with these cubed roasted potatoes.
It’s not the same but it’s pretty close; roasted potatoes, onions and carrots…it’s easy and tasty and I love it!
The spices are awesome, it’s savoury, garlicky, and the sumac adds zest
I usually make a batch when I have potatoes that need to be used up, it’s great for breakfast, lunch or dinner – and it reheats well.

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Cubed Roasted Potatoes

INGREDIENTS

• 2 – 3 large potatoes (Russet), scrubbed and cut into cubes
• 1 red onion, chopped
• 1 – 2 carrots, cubed
• 1 tablespoon garlic, minced or powdered
• 1 tablespoon Herbes de Provence
• ½ teaspoon red pepper flakes
• 1 teaspoon dried parsley
• 1 teaspoon sumac (optional)
• Salt (to taste)
• 1/8 cup olive oil

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. Place cubed potatoes in a large bowl, and add onions and carrots
3. Add garlic, Herbes de Provence, pepper flakes, parsley and salt
4. Stir in olive oil, check seasoning and toss together until evenly coated
5. Place potatoes in a single layer on a baking sheet
6. Roast for 20 to 30 minutes until potatoes are cooked through
7. Turn potatoes halfway through to get it all crispy and golden
8. Enjoy!

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