There’s something about the aroma of sizzling potatoes and caramelized onions that makes any kitchen feel like home. This simple yet flavor-packed dish is the perfect balance of crispy, golden-brown potatoes and sweet, tender onions, all seasoned to perfection. Whether you’re looking for a hearty breakfast side, a comforting dinner addition, or just a quick snack, this hash has your back.
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It’s quick, easy, and made with ingredients you probably already have in your pantry. Plus, it’s one of those recipes that you can tweak endlessly—add some cheese, toss in some bacon, or spice it up with paprika. Trust me, once you try it, you’ll be making it on repeat!
Why You’ll Love Pan-Fried Potatoes and Onions Hash
Versatile: Perfect as a breakfast side, a dinner companion, or even a snack.
Budget-Friendly: Made with simple, affordable pantry staples.
Quick and Easy: No fancy techniques—just a straightforward, stress-free recipe.
Customizable: Adjust the seasonings, add proteins, or make it spicy!
Crowd-Pleasing: Everyone loves crispy, golden potatoes!
Ingredients in Pan-Fried Potatoes and Onions Hash
Here’s what makes this dish absolutely irresistible:
Potatoes: The heart of the dish. Starchy potatoes like Russets get beautifully crispy, while waxy varieties like Yukon Gold hold their shape well.
Onions: Caramelized to perfection, adding a rich, slightly sweet depth of flavor. Yellow onions work great, but red or white onions also do the trick.
Butter & Oil: A combination of butter and oil ensures crispiness while adding a rich flavor.
Garlic: Adds an extra punch of savory goodness. You can use fresh minced garlic or garlic powder for convenience.
Seasonings: Salt, black pepper, and a pinch of smoked paprika give the perfect balance of warmth and depth.
Fresh Herbs (Optional): A sprinkle of fresh parsley or chives takes it up a notch.
Instructions
Heat Your Pan: Warm a large skillet over medium heat and add a mix of butter and oil. This helps prevent burning while ensuring that golden crispiness.
Sauté the Onions: Toss in the sliced onions and cook until they turn soft and lightly golden. Stir occasionally to avoid burning.
Add the Potatoes: Stir in the diced potatoes, spreading them in an even layer. Let them cook undisturbed for a few minutes to form that beautiful crispy crust.
Season and Stir: Sprinkle in the salt, black pepper, and smoked paprika. Stir to coat everything evenly, flipping the potatoes occasionally to ensure they brown on all sides.
Cook Until Crispy: Keep cooking until the potatoes are tender on the inside and golden brown on the outside. This should take about 15–20 minutes.
Final Touches: If using garlic, add it in the last couple of minutes to avoid burning. Sprinkle with fresh herbs before serving.
How to Serve Pan-Fried Potatoes and Onions Hash
- With Eggs: Perfect alongside scrambled, fried, or poached eggs.
- As a Side Dish: Complements grilled meats, roasted chicken, or fish beautifully.
- With a Dollop of Sour Cream: Adds a tangy contrast to the crispy potatoes.
- Topped with Cheese: Melted cheddar or parmesan makes this dish even more irresistible.
- Stuffed in a Breakfast Burrito: Wrap it up with eggs, cheese, and bacon for a hearty meal.
Additional Tips
Use a Cast Iron Skillet: It retains heat well and gives the potatoes the best crispiness.
Avoid Overcrowding the Pan: Give the potatoes space to crisp up properly instead of steaming.
Pre-Boil for Extra Crispiness: If you have time, parboil the potatoes for a few minutes before frying. This speeds up the cooking process and helps achieve a perfect texture.
Store Leftovers Properly: Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to maintain crispiness.
FAQ
Q1: Can I use frozen hash browns instead of fresh potatoes?
A1: Yes! Just be sure to thaw and pat them dry before frying to avoid excess moisture.
Q2: What’s the best type of potato for this recipe?
A2: Russet potatoes for crispiness, Yukon Gold for a creamier texture.
Q3: Can I make this ahead of time?
A3: Yes! Cook and store in the fridge, then reheat in a skillet for best results.
Q4: How do I prevent my potatoes from sticking?
A4: Use a well-seasoned cast iron pan or non-stick skillet and avoid stirring too often.
Q5: Can I add meat to this recipe?
A5: Absolutely! Bacon, sausage, or corned beef make great additions.
Q6: Can I make this vegan?
A6: Yes, just swap the butter for more oil or plant-based butter.
Q7: Can I freeze this dish?
A7: Freezing isn’t recommended since potatoes can become grainy, but leftovers store well in the fridge.
Q8: What’s the best oil for frying potatoes?
A8: A neutral oil like vegetable, canola, or avocado oil works best.
Q9: How can I make this spicier?
A9: Add cayenne pepper, red pepper flakes, or a dash of hot sauce.
Q10: Can I cook this in an air fryer?
A10: Yes! Toss everything with oil and cook at 400°F for about 15 minutes, shaking halfway through.
Final Thoughts
Pan-fried potatoes and onions hash is one of those dishes that proves simple ingredients can create pure magic. Crispy, golden, and packed with flavor, it’s the kind of recipe you’ll come back to time and time again. Whether you’re making it for breakfast, lunch, or dinner, it’s bound to be a hit. So grab those potatoes, fire up your skillet, and get ready to enjoy a comfort food classic!
Print
Pan-Fried Potatoes and Onions Hash
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Description
This Pan-Fried Potatoes and Onions Hash is the perfect quick and easy side dish for breakfast, brunch, or dinner. Made with golden baby red potatoes, caramelized onions, and fresh rosemary, it’s naturally vegan, gluten-free, and low in calories. Ready in just 30 minutes, this simple yet delicious dish pairs well with any meal!
Ingredients
- 1 lb baby red potatoes, diced (skins on)
- 2 tsp extra virgin olive oil
- 1 small red onion, finely chopped
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp chopped fresh rosemary
Instructions
- Heat oil in a large nonstick skillet over medium heat.
- Sauté onion for about 5 minutes until softened.
- Add diced potatoes, salt, and pepper. Sauté until golden brown and cooked through, stirring occasionally.
- Tip: To speed up cooking, cover the pan and cook on low heat for a few minutes at a time, stirring in between.
- About 5 minutes before potatoes are done, stir in the fresh rosemary.
- Serve warm and enjoy!
Optional Tip:
For extra crispy potatoes, parboil or bake them until ⅔ cooked, then cool, dice, and follow the steps above. This ensures a crispy outside and soft inside!
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 140 kcal
- Sugar: 2g
- Sodium: 300 mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg