Description
A simple and flavorful Pan-Fried Potatoes and Onions Hash featuring crispy diced russet potatoes and caramelized onions, seasoned with garlic powder and paprika. Perfect as a hearty breakfast side or comforting addition to any meal.
Ingredients
Scale
Vegetables
- 3 medium russet potatoes, peeled and diced
- 1 medium yellow onion, thinly sliced
- Chopped fresh parsley for garnish (optional)
Seasonings & Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat the fats: Warm the olive oil and butter together in a large skillet over medium heat until melted and combined, preparing the pan for frying.
- Cook potatoes: Add the diced potatoes in a single layer. Cook without stirring for 5–7 minutes, allowing the potatoes to brown and get crispy on the bottom.
- Add onions: Stir in the thinly sliced onions, then continue cooking, stirring occasionally, for another 10–12 minutes until potatoes are golden and crispy, and onions are soft and caramelized.
- Season: Sprinkle garlic powder, paprika, salt, and black pepper over the mixture. Stir well to coat everything evenly.
- Combine flavors: Cook for an additional 2–3 minutes to allow the spices to meld into the potatoes and onions.
- Finish and serve: Remove the hash from heat, garnish with chopped parsley if desired, and serve hot.
Notes
- For extra flavor, add diced bell peppers or cooked bacon bits to the hash.
- Yukon Gold potatoes can be used as a substitute for russet potatoes for a creamier texture.
