Description
This Pan-Fried Potatoes and Onions Hash is a crispy, savory dish that’s perfect for breakfast or as a side for lunch or dinner. The potatoes are golden brown and tender, while the onions add a sweet and savory depth of flavor. It’s a comforting, easy-to-make dish that pairs well with eggs, bacon, or even grilled veggies.
Ingredients
- 4 medium potatoes, peeled and diced (Yukon gold or russet work best)
- 1 medium onion, thinly sliced
- 2 tablespoons olive oil (or butter)
- 1 tablespoon vegetable oil (optional for extra crispiness)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (or regular paprika)
- Salt and pepper, to taste
- Fresh parsley or chives for garnish (optional)
- 1/2 teaspoon dried thyme or rosemary (optional)
Instructions
-
Prepare the Potatoes:
Peel and dice the potatoes into small cubes. If you’d like extra crispy potatoes, soak them in water for about 10 minutes to remove excess starch, then pat them dry with a towel. -
Heat the Pan:
In a large skillet, heat 2 tablespoons of olive oil (and the optional vegetable oil if you’re using it) over medium heat. Once hot, add the diced potatoes in a single layer. Cook them without stirring for about 5-7 minutes, allowing them to brown and crisp up on the bottom. -
Add the Onions:
After the potatoes have started to crisp up, add the sliced onions to the pan. Stir to combine. Continue to cook, stirring occasionally, for another 10-15 minutes, until both the potatoes and onions are golden brown and tender. -
Season:
Sprinkle the potatoes and onions with garlic powder, smoked paprika, salt, and pepper. Stir well to evenly distribute the spices. Add dried thyme or rosemary, if using, for extra flavor. -
Finish and Serve:
Once the potatoes are crispy and cooked through, remove the pan from the heat. Garnish with fresh parsley or chives if desired. Serve immediately as a side dish or with eggs for a hearty breakfast.
Notes
- For an added twist, you can throw in bell peppers, mushrooms, or even cooked bacon for extra flavor.
- If you prefer a more delicate texture, use butter instead of oil for a rich, buttery taste.
- To make this dish ahead of time, cook the potatoes and onions as directed, then store in an airtight container in the fridge for up to 2 days. Reheat on the stovetop or in the oven before serving.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish, Salad
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0g