Description
This Pan-Fried Potatoes and Onions Hash is a simple yet flavorful side dish featuring tender russet potatoes and sweet onions cooked to golden, crispy perfection in a skillet. Seasoned with garlic powder, paprika, and optionally garnished with fresh parsley, this hash makes for a comforting breakfast side or a versatile accompaniment to eggs, sausage, or roasted vegetables.
Ingredients
Scale
Vegetables
- 3 medium russet potatoes, peeled and diced
- 1 medium yellow onion, thinly sliced
- 1 tablespoon chopped fresh parsley (optional)
Seasonings & Oils
- 2 tablespoons olive oil or butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Instructions
- Parboil the Potatoes: Place the diced potatoes in a pot of salted water and bring to a boil. Cook for 5–6 minutes until just tender but not falling apart. Drain and set aside.
- Sauté Onions: In a large skillet, heat olive oil or butter over medium heat. Add the sliced onions and cook for 3–4 minutes until softened.
- Add and Season Potatoes: Add the parboiled potatoes to the skillet. Season with garlic powder, paprika, salt, and pepper. Stir to combine, then spread the mixture evenly in the pan.
- Cook to Crisp: Cook without stirring for 5–6 minutes, allowing the bottom to crisp and brown. Flip or stir gently, then continue cooking another 5–7 minutes, stirring occasionally, until golden and crispy on all sides.
- Garnish and Serve: Garnish with fresh parsley if desired. Serve hot.
Notes
- Excellent as a breakfast side or paired with eggs, sausage, or roasted vegetables.
- To save time, use pre-cooked or leftover potatoes.
- For extra crispiness, make sure the potatoes are dried well after boiling before adding to the skillet.
- Butter can be substituted with olive oil for a dairy-free option.
