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
Scale
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.
