Description
A delicious and crispy pan-fried potatoes and onions hash that’s perfect for breakfast or as a savory side dish. Made with diced potatoes and thinly sliced onions, seasoned with garlic powder, smoked paprika, and optional herbs, then cooked to golden perfection in olive oil for a satisfying meal.
Ingredients
Scale
Potatoes and Onions
- 4 medium potatoes, peeled and diced (Yukon gold or russet work best)
- 1 medium onion, thinly sliced
Oils and Fats
- 2 tablespoons olive oil (or butter)
- 1 tablespoon vegetable oil (optional for extra crispiness)
Seasonings
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (or regular paprika)
- Salt and pepper, to taste
- 1/2 teaspoon dried thyme or rosemary (optional)
Garnish
- Fresh parsley or chives for garnish (optional)
Instructions
- Prepare the Potatoes: Peel and dice the potatoes into small cubes. For extra crispy potatoes, soak them in water for about 10 minutes to remove excess starch, then pat them dry thoroughly with a towel.
- Heat the Pan: In a large skillet, heat 2 tablespoons of olive oil and the optional vegetable oil over medium heat. Once the oil is hot, add the diced potatoes in a single layer. Cook them without stirring for 5-7 minutes to allow browning and crisping on the bottom.
- Add the Onions: When the potatoes begin to crisp up, add the thinly sliced onions to the pan. Stir to combine and continue cooking, stirring occasionally, for another 10-15 minutes until both potatoes and onions are golden brown and tender.
- Season: Sprinkle the hash with garlic powder, smoked paprika, salt, and pepper. Stir well to evenly distribute the spices. Add dried thyme or rosemary if using, for enhanced flavor.
- Finish and Serve: Once the potatoes are fully cooked and crispy, remove the pan from heat. Garnish with fresh parsley or chives if desired. Serve immediately as a tasty side dish or paired with eggs for a hearty breakfast.
Notes
- Soaking the diced potatoes in water removes excess starch, which helps in achieving a crispier texture when frying.
- Using a combination of olive oil and vegetable oil enhances the crispiness and flavor.
- You can substitute butter for olive oil for a richer taste.
- Adjust seasoning quantities according to your taste preferences.
- This dish pairs well with fried or scrambled eggs for breakfast.
- Leftovers can be refrigerated and reheated in a skillet to restore crispiness.
