Here’s a classic Potato and Onion Hash 🥔🧅 — crispy, flavorful, and perfect for breakfast, brunch, or a hearty side dish.
Potato and Onion Hash
Ingredients (serves 4):
- 4 medium potatoes (Russet or Yukon Gold), peeled and diced into ½-inch cubes
- 1 large onion, diced
- 2–3 tbsp vegetable oil or butter
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- Optional: ½ tsp smoked paprika or garlic powder
- Optional garnish: chopped fresh parsley or chives
Instructions:
- Prep potatoes:
Dice potatoes evenly. For extra crispiness, rinse in cold water to remove excess starch and pat dry. - Cook onions:
Heat oil or butter in a large skillet over medium heat. Add onions and cook 3–4 minutes until softened and slightly golden. - Cook potatoes:
Add diced potatoes to the skillet. Season with salt, pepper, and optional spices.
Cover and cook 10–15 minutes, stirring occasionally, until potatoes are tender but not mushy. - Crisp potatoes:
Remove the lid and cook 5–10 more minutes, stirring occasionally, until potatoes develop a golden-brown crust. - Serve:
Garnish with parsley or chives if desired. Serve hot alongside eggs, sausage, or as a side dish.
⭐ Tips for the BEST hash:
- Uniform dice ensures even cooking.
- Use a cast-iron skillet for extra crispy edges.
- For faster cooking, parboil potatoes 5 minutes before adding to the skillet.
- Optional: Add bell peppers, garlic, or leftover cooked bacon for extra flavor.
🔄 Variations:
- Breakfast hash: Toss in cooked sausage or bacon and top with fried eggs.
- Southwest hash: Add chopped bell peppers, cumin, and chili powder.
- Cheesy hash: Sprinkle shredded cheddar or pepper jack in the last 2 minutes of cooking.
If you want, I can also give a slow cooker version of potato and onion hash that’s hands-off and still crispy.
Do you want me to give that version too?
