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
Scale
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.
