If you are on the lookout for a comforting, crispy, and utterly delicious dish that feels like a warm hug on a plate, this Pan-Fried Potatoes and Onions Hash Recipe is absolutely for you. Combining the humble russet potato with sweet caramelized onions, aromatic herbs, and just the right kick of smoked paprika, this hash transforms simple ingredients into a flavor-packed sensation. Whether you are serving it up for breakfast, brunch, or as a satisfying side, this recipe brings out the best in everyday pantry staples with a crispy, golden finish that you will want to savor bite after bite.
Ingredients You’ll Need
Getting the magic right starts with a handful of straightforward ingredients, each playing a crucial role in balancing taste, texture, and color. These essentials ensure your Pan-Fried Potatoes and Onions Hash Recipe turns out perfectly every time.
- 4 medium russet potatoes, peeled and diced: The star ingredient, providing fluffy interiors and crispy edges when cooked.
- 1 large yellow onion, thinly sliced: Adds sweetness and depth, caramelizing beautifully with the potatoes.
- 2 tablespoons olive oil or butter: For that golden sear and rich flavor—choose olive oil for a lighter touch or butter for more indulgence.
- 1/2 teaspoon garlic powder: A subtle aromatic boost without the bite of fresh garlic.
- 1/2 teaspoon smoked paprika: Brings a smoky warmth that complements the potatoes perfectly.
- 1/4 teaspoon dried thyme (optional): Adds an earthy herbal note that pairs wonderfully with potatoes and onions.
- Salt and black pepper to taste: Essential for seasoning and enhancing the natural flavors.
- Chopped parsley for garnish (optional): Adds a fresh, vibrant pop of color and flavor upon serving.
How to Make Pan-Fried Potatoes and Onions Hash Recipe
Step 1: Soak and Dry the Potatoes
Begin by placing your diced russet potatoes in a bowl of cold water and let them soak for 10 minutes. This simple soak removes excess starch, which is a game-changer for ensuring your potatoes crisp up beautifully during frying. Once soaked, drain the potatoes and dry them thoroughly with a clean towel to avoid any steaming in the pan.
Step 2: Start Cooking the Potatoes
Heat your olive oil or butter in a large skillet over medium heat. Add the dried potatoes in a single layer—this is key to getting that golden crust. Let them cook without moving them for 6 to 8 minutes. This patient step allows the potatoes to develop a deep, crispy crust that is just irresistible.
Step 3: Continue Cooking Until Tender and Crispy
Once the initial crust forms, stir the potatoes occasionally and continue to cook for another 10 to 12 minutes. The goal here is to achieve tender centers with delightfully crispy edges. Patience pays off with texture that’s just right.
Step 4: Add Onions and Seasonings
Add your thinly sliced yellow onions along with garlic powder, smoked paprika, dried thyme if using, salt, and black pepper. Stir everything together, letting the onions soften and caramelize over the next 5 to 7 minutes. This step deepens the flavor and infuses the hash with warm, aromatic goodness.
Step 5: Final Taste and Garnish
Give your hash a final taste and adjust the seasoning as needed. Before serving, sprinkle with fresh chopped parsley if desired. This bright touch not only lifts the dish visually but adds a fresh herbal note that perfectly balances the richness.
How to Serve Pan-Fried Potatoes and Onions Hash Recipe
Garnishes
A sprinkle of fresh parsley or chives adds a lovely burst of green and freshness that brightens the entire dish. For those who love a little heat, a pinch of red pepper flakes or a drizzle of hot sauce can add an exciting kick that enhances the smoky paprika flavor.
Side Dishes
This hash is a versatile side that pairs wonderfully with eggs—fried, poached, or scrambled—making for a truly satisfying breakfast or brunch. It also complements grilled meats like steak or chicken for dinner, or serves beautifully alongside roasted vegetables for a vegetarian feast.
Creative Ways to Present
Try serving your Pan-Fried Potatoes and Onions Hash Recipe topped with a perfectly fried egg with a runny yolk, or with crumbled feta or goat cheese for a tangy twist. For a heartier dish, mix in sautéed bell peppers, crispy bacon bits, or cooked sausage to elevate the flavor profile and make it your own.
Make Ahead and Storage
Storing Leftovers
After enjoying your hash, you can store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the potatoes as crispy as possible, avoid covering them tightly with plastic wrap that causes moisture buildup.
Freezing
This dish freezes well if you want to prepare in advance. Place cooled hash in a freezer-safe container and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
To reheat while maintaining crispiness, warm the hash in a skillet over medium heat with a small amount of oil or butter. Avoid microwaving if possible, as it can make the potatoes soggy.
FAQs
Can I use other types of potatoes for the hash?
While russet potatoes are ideal for their starchy nature and ability to crisp up, you can use Yukon gold potatoes for a creamier texture. Just be mindful they may not get as crispy as russets.
Is it necessary to soak the potatoes?
Soaking is highly recommended because it removes excess starch, which helps the potatoes achieve that coveted crispy texture when pan-fried.
Can I add other vegetables to the hash?
Absolutely! Bell peppers, mushrooms, or even leftover cooked veggies can be tossed in to add color, flavor, and nutrition to the dish.
What oil is best for frying?
Olive oil or butter is preferred for flavor, but you can also use vegetable oil or avocado oil if you want a higher smoke point while keeping the dish delicious.
Can this recipe be made vegan?
Yes, simply use olive oil instead of butter, and double-check any toppings or additions to keep everything plant-based. The dish is naturally gluten-free and vegetarian.
Final Thoughts
This Pan-Fried Potatoes and Onions Hash Recipe is the kind of dish that feels like a little celebration of flavor and texture with every bite. Its crispy, golden potatoes paired with sweet caramelized onions and warm spices make it a standout on any table. Whether for a cozy weekend breakfast or a flavorful side at dinner, I encourage you to give this recipe a try—you might just find your new favorite way to enjoy simple potatoes.
Print
Pan-Fried Potatoes and Onions Hash Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
A simple and delicious pan-fried potatoes and onions hash recipe that delivers crispy, golden potatoes with sweet caramelized onions. Perfect as a flavorful side dish or topped with a fried egg for a satisfying breakfast.
Ingredients
Potatoes and Onions
- 4 medium russet potatoes, peeled and diced into small cubes
- 1 large yellow onion, thinly sliced
Seasonings and Oil
- 2 tablespoons olive oil or butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme (optional)
- Salt and black pepper to taste
Garnish
- Chopped parsley for garnish (optional)
Instructions
- Soak Potatoes: Place the diced potatoes in a bowl of cold water and let them soak for 10 minutes to remove excess starch, ensuring a crisper texture when cooked. Drain and pat dry thoroughly with a towel.
- Heat Oil: Heat the olive oil or butter in a large skillet over medium heat until hot but not smoking, preparing the pan for frying.
- Cook Potatoes: Add the potatoes in a single layer to the skillet. Cook undisturbed for 6–8 minutes to form a golden crust on one side.
- Continue Cooking Potatoes: Stir the potatoes occasionally and cook for another 10–12 minutes, turning them to ensure they become tender on the inside and crispy on the outside.
- Add Onions and Seasonings: Add the thinly sliced onions along with garlic powder, smoked paprika, dried thyme (if using), salt, and black pepper to the skillet. Stir to combine.
- Cook Onions: Cook for another 5–7 minutes, stirring occasionally, until the onions are soft, translucent, and caramelized, infusing the hash with sweetness and depth.
- Adjust Seasonings and Garnish: Taste and adjust the salt and pepper as needed. Remove from heat and garnish with chopped parsley if desired before serving.
Notes
- Soaking the potatoes helps them crisp up better during cooking.
- You can add bell peppers, leftover bacon, or cooked sausage for extra flavor and protein.
- This dish works great as a side or topped with a fried egg for a hearty breakfast.
