Here’s a simple, flavorful recipe for Potato and Onion Hash—crispy on the outside, soft inside, and perfect for breakfast or as a side! 🥔🧅
Potato and Onion Hash
Ingredients (Serves 2–4)
- 3–4 medium potatoes, peeled or scrubbed, diced into small cubes
- 1 large onion, diced
- 2–3 tbsp olive oil or butter
- 1 tsp smoked paprika (optional)
- Salt and pepper, to taste
- Optional: fresh parsley, chopped, for garnish
- Optional: cooked bacon or sausage pieces for extra flavor
Instructions
1. Prepare the Potatoes
- Dice potatoes into small, even cubes to ensure uniform cooking.
- Rinse in cold water to remove excess starch, then pat dry with a towel.
2. Cook the Potatoes
- Heat olive oil or butter in a large skillet over medium heat.
- Add potatoes in a single layer. Avoid crowding the pan for crispiness.
- Cook 8–10 minutes, stirring occasionally, until potatoes start to turn golden.
3. Add the Onions
- Add diced onions and smoked paprika (if using).
- Cook another 5–7 minutes, stirring occasionally, until onions are soft and slightly caramelized and potatoes are crispy.
4. Season
- Season with salt and pepper to taste.
- Toss well to combine.
5. Serve
- Garnish with fresh parsley if desired.
- Serve hot with eggs, breakfast meat, or as a side for lunch/dinner.
Tips for Maximum Crispiness
- Dry the potatoes well before cooking to avoid steaming.
- Use medium heat to crisp without burning.
- Don’t stir constantly—let the edges brown before flipping.
- Optional boost: Sprinkle a little grated cheese over the hash at the end for extra flavor.
If you want, I can make a shortcut version that cooks in 15 minutes using a single pan—perfect for busy mornings or a quick dinner side.
Do you want me to do that?
