If you are craving a hearty, comforting dish that bursts with crispy texture and rich flavors, look no further than this Pan-Fried Potatoes and Onions Hash Recipe. The golden, perfectly seasoned cubes of potatoes paired with sweet, caramelized onions create a charming balance that’s both satisfying and simple to make. It’s the kind of recipe that feels like a warm hug on a plate and easily becomes a staple for breakfast, brunch, or even a cozy dinner side. Once you master this hash, you’ll find endless reasons to come back for more.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that most kitchens have on hand, yet each plays a crucial role in creating that irresistible crispy-on-the-outside, tender-on-the-inside magic. From the starchy russets that crisp up beautifully to the buttery richness that perfectly complements the onions, these elements combine to make each bite truly delightful.
- 1 1/2 pounds russet potatoes: These starchy potatoes provide the ideal texture for that coveted crispy crust and soft interior.
- 1 medium yellow onion: Finely chopped for that sweet, aromatic base that caramelizes so well.
- 2 tablespoons olive oil: Adds a subtle fruity richness and helps in achieving a perfect sear.
- 1 tablespoon unsalted butter: Brings warmth and depth, enhancing the onions’ sweetness.
- 1/2 teaspoon garlic powder: Offers a gentle kick of savory flavor without overwhelming the dish.
- 1/2 teaspoon smoked paprika: Adds a smoky dimension that elevates the humble potatoes wonderfully.
- Salt and black pepper, to taste: Essential seasonings that bring all the flavors into harmony.
- 2 tablespoons fresh parsley, chopped (optional): A fresh pop of green and brightness to finish the hash beautifully.
How to Make Pan-Fried Potatoes and Onions Hash Recipe
Step 1: Parboil the Potatoes
Start by placing your diced russet potatoes in a pot filled with cold salted water. Bring it to a gentle boil and cook just until the potatoes are tender but not falling apart, which usually takes around 5 to 6 minutes. This step is the secret to getting that crispy outside while keeping the inside soft and fluffy. Once cooked, drain the potatoes and give them a good pat dry to remove excess moisture—this helps when frying to get that perfect crunch.
Step 2: Sauté the Onions
Heat the olive oil and butter together in a large skillet over medium heat. When the mix is hot and shimmering, add the finely chopped onions. Sauté them for about 3 to 4 minutes, stirring occasionally until they soften and start turning a lovely golden color. The buttery onions create a naturally sweet and savory flavor base for the hash that complements the potatoes perfectly.
Step 3: Crisp the Potatoes
Now, spread the parboiled potatoes in a single layer in the skillet. Resist the temptation to stir just yet; let them cook undisturbed for 4 to 5 minutes. This is when the magic of crisping happens, forming that golden crust everyone loves. Afterward, gently flip the potatoes and continue cooking, stirring occasionally, for another 10 to 12 minutes until all sides turn crisp and golden brown.
Step 4: Season and Finish
Sprinkle your garlic powder, smoked paprika, salt, and black pepper over the potatoes and onions. Toss everything well so each cube is generously coated with those warm, smoky spices. Remove the skillet from heat and, if you like, sprinkle the hash with fresh parsley to add a fresh burst of color and herbal brightness. Serve immediately while hot and crispy!
How to Serve Pan-Fried Potatoes and Onions Hash Recipe
Garnishes
While the parsley sprinkled on top adds a refreshing touch, you can also experiment with other garnishes such as a dollop of sour cream, a sprinkle of crumbled feta, or even some sliced green onions for a subtle sharpness. These additions offer extra layers of flavor and visual appeal, making your hash not only tasty but also lovely to look at.
Side Dishes
This hash pairs fantastically with a variety of dishes. Think sunny-side-up eggs or scrambled eggs on the side for a classic breakfast combo. It also makes an excellent accompaniment to grilled sausages, roasted vegetables, or even a fresh mixed greens salad for a balanced meal anytime of day.
Creative Ways to Present
If you’re feeling playful, serve your Pan-Fried Potatoes and Onions Hash Recipe stuffed inside a toasted pita or wrapped up in a warm tortilla with a drizzle of hot sauce for a quick and delicious breakfast wrap. Alternatively, use it as a crispy topping for baked eggs in ramekins, turning an ordinary dish into something spectacular and crave-worthy.
Make Ahead and Storage
Storing Leftovers
Leftover hash is just as delightful the next day. Store it in an airtight container in the refrigerator for up to 3 days. Before refrigerating, make sure the hash has cooled completely to maintain the best texture and flavor.
Freezing
You can freeze this hash to keep on hand for busy mornings or an easy side. Spread the cooked hash on a baking sheet in a single layer, freeze until firm, then transfer to a freezer-safe container or bag. It keeps well for up to 2 months, ready to be quickly reheated whenever you need a comforting, tasty bite.
Reheating
To reheat and restore the crispiness, warm the hash in a skillet over medium heat with a splash of oil, stirring occasionally until heated through and crispy again. Avoid microwaving if you want to keep that delightful crunch, though it works fine in a pinch.
FAQs
Can I use a different type of potato for this hash?
Absolutely! Yukon Gold potatoes are a wonderful alternative if you prefer a creamier texture. Just keep in mind that the crispiness may be slightly less pronounced compared to russets.
Is it necessary to boil the potatoes before frying?
Yes, parboiling the potatoes helps them cook faster and achieve that perfect crispy exterior with a soft, tender interior. Skipping this step can lead to uneven cooking or a less crispy finish.
Can I add other vegetables to the hash?
Definitely! Feel free to toss in bell peppers, mushrooms, or even chopped spinach to add more color and nutrients. Just be mindful of the cooking times so everything cooks evenly.
Is this recipe suitable for a vegetarian or gluten-free diet?
Yes, this Pan-Fried Potatoes and Onions Hash Recipe is naturally vegetarian and gluten-free, making it a great choice for many dietary preferences.
What type of fat is best for frying the potatoes?
This recipe uses a combination of olive oil and unsalted butter for a balanced flavor and great frying properties. You can substitute with other oils like avocado or sunflower oil if preferred, but the butter adds a lovely richness that complements the onions.
Final Thoughts
There is something endlessly comforting about a warm plate of crispy, golden potatoes paired with sweet, tender onions. This Pan-Fried Potatoes and Onions Hash Recipe is a wonderful way to bring simple ingredients to life with fantastic texture and bold flavor. Whether you’re breakfasting alone or feeding a crowd, it’s sure to become one of your go-to dishes. Give it a try, and enjoy every crispy bite!
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
This Pan-Fried Potatoes and Onions Hash is a deliciously crispy and flavorful side dish perfect for breakfast or any meal. Tender diced potatoes are boiled and then pan-fried with sautéed onions, garlic powder, smoked paprika, and fresh parsley to create a savory and satisfying hash with a perfect crispy crust and soft interior.
Ingredients
Vegetables
- 1 1/2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
- 1 medium yellow onion, finely chopped
- 2 tablespoons fresh parsley, chopped (optional)
Fats & Oils
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Spices & Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Boil Potatoes: Place the diced potatoes into a pot of cold salted water and bring to a boil. Cook them for 5 to 6 minutes until they are just tender but not falling apart. Drain the potatoes well and pat them dry thoroughly to remove excess moisture.
- Sauté Onions: Heat a large skillet over medium heat and add olive oil and butter. Once the butter has melted and the mixture is hot, add the finely chopped onions. Sauté the onions for 3 to 4 minutes until they soften and become lightly golden.
- Cook Potatoes: Add the drained potatoes to the skillet in a single layer. Allow them to cook undisturbed for 4 to 5 minutes so a crispy crust forms on the bottom.
- Finish Cooking: Flip the potatoes and continue cooking, stirring occasionally, until golden and crisp on all sides, about 10 to 12 minutes in total.
- Season: Sprinkle the garlic powder, smoked paprika, salt, and black pepper over the potatoes and onions. Toss gently to coat everything evenly.
- Garnish and Serve: Remove the skillet from heat and sprinkle the hash with freshly chopped parsley if using. Serve hot as a satisfying side dish.
Notes
- Boiling the potatoes first helps them cook faster and results in a crispy outside with a tender inside.
- Yukon Gold potatoes can be used instead of russet potatoes for a creamier texture.
- Ensure to pat the potatoes dry thoroughly before pan-frying to achieve maximum crispiness.
- Fresh parsley is optional but adds a fresh burst of color and flavor.
