Crispy, golden potatoes mingled with sweet, caramelized onions—if that sounds like comfort on a plate, then you simply must try Pan-Fried Potatoes and Onions Hash. It’s the kind of dish that fills the kitchen with mouthwatering aromas and wins over even the pickiest eaters. Whether you serve it alongside eggs for a cozy breakfast or pile it next to your favorite roasted mains, this hash delivers big on flavor thanks to a handful of humble ingredients. You’ll find yourself reaching for this hearty skillet classic again and again.
Ingredients You’ll Need
The beauty of Pan-Fried Potatoes and Onions Hash lies in its simplicity. Each ingredient is chosen for the texture, color, or pop of flavor it brings to the dish—nothing extra, just essentials working in harmony.
- Russet potatoes (3 medium, peeled and diced): Their starchy texture gives you those irresistible crispy edges every time.
- Yellow onion (1 medium, thinly sliced): Adds sweetness and depth as it caramelizes alongside the potatoes.
- Olive oil (2 tablespoons): Helps the potatoes crisp up perfectly while lending a lovely fruitiness.
- Butter (1 tablespoon): Adds richness and helps the edges of the potatoes turn beautifully golden.
- Garlic powder (1 teaspoon): Infuses savory flavor without overpowering the other ingredients.
- Paprika (1 teaspoon): Gives a gentle warmth and a touch of color to the hash.
- Salt (½ teaspoon): Essential for drawing out flavors—don’t skimp.
- Black pepper (½ teaspoon): Adds just the right amount of mild heat.
- Fresh parsley, chopped (optional): Sprinkled over the top, it brings a burst of vibrant color and a fresh note to each bite.
How to Make Pan-Fried Potatoes and Onions Hash
Step 1: Prep Your Vegetables
Start by peeling and dicing your russet potatoes into bite-sized cubes for quicker and more even cooking. Thinly slice the yellow onion so it can caramelize and wrap around the potatoes as they fry. Small, even pieces help everything cook uniformly and let all the flavors marry together.
Step 2: Heat the Skillet
In a large skillet, melt the butter together with the olive oil over medium heat. This combination not only builds layers of flavor, but also ensures the potatoes fry up crisp and golden brown without burning. Wait until the butter is fully melted and bubbles slightly before adding anything to the pan.
Step 3: Fry Potatoes to Perfection
Add the diced potatoes in a single layer. This is crucial for achieving the signature crispy bottoms that make Pan-Fried Potatoes and Onions Hash so addictive. Let the potatoes cook undisturbed for about 5 to 7 minutes, allowing them to develop a lovely crust underneath.
Step 4: Add the Onions
Once the potatoes have started to brown, gently stir in your thinly sliced onions. Continue cooking, stirring occasionally, for another 10 to 12 minutes. The onions will slowly caramelize, becoming sweet and golden, while the potatoes finish crisping all over.
Step 5: Season and Finish
Now sprinkle the garlic powder, paprika, salt, and black pepper over the hash. Stir well to ensure every bite is coated in that deliciously seasoned mixture. Cook for an extra 2 to 3 minutes to let the spices bloom and meld with the potatoes and onions.
Step 6: Garnish and Serve
Remove the skillet from the heat and, if desired, shower the hash with chopped fresh parsley. This adds a fresh, herby pop that lifts the whole dish. Serve the Pan-Fried Potatoes and Onions Hash immediately while it’s piping hot and crispy.
How to Serve Pan-Fried Potatoes and Onions Hash
Garnishes
A classic sprinkle of fresh parsley is always welcome, but don’t be afraid to make it your own. Try a dusting of smoked paprika, a handful of diced chives, or even a scattering of crispy bacon bits for extra flair and crunch. Anything that adds a pop of color or a different texture will take your Pan-Fried Potatoes and Onions Hash to the next level.
Side Dishes
This hash is practically begging to be served alongside a creamy scramble, poached eggs, or a big dollop of sour cream. If you’re thinking brunch, add toast, avocado slices, or grilled breakfast sausages. For dinner, pair it with roasted chicken or seared steak—Pan-Fried Potatoes and Onions Hash truly works at every meal.
Creative Ways to Present
Transform this humble hash into a main event by serving it in individual cast iron skillets at the table or topping it with a just-set fried or poached egg. For a crowd, make a “potato bar” with bowls of toppings like shredded cheese, pickled jalapeños, or hot sauce. Pan-Fried Potatoes and Onions Hash is fabulously customizable and always a hit.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pan-Fried Potatoes and Onions Hash in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, making the leftovers almost as good the next day. Just be sure to let it cool before sealing to keep the hash from getting soggy.
Freezing
While nothing quite matches the fresh-off-the-skillet crisp, you can freeze cooled hash in a freezer-safe bag or container for up to one month. To help preserve texture, spread the hash in a single layer on a baking sheet to freeze before transferring to a container.
Reheating
For the crispiest results, reheat Pan-Fried Potatoes and Onions Hash in a skillet over medium heat with just a splash of oil or butter, stirring occasionally until heated through. The oven is a good second option—spread in a single layer on a baking sheet and bake at 400°F until piping hot. Microwave only if you’re in a hurry, as the hash won’t regain its crisp.
FAQs
Can I use a different type Side Dish
Absolutely! Yukon Golds are a fantastic substitute for russet potatoes. They’ll give a slightly creamier texture and a gorgeous golden color. Red potatoes can also work well, just know they’ll be a little less crispy due to their waxier structure.
Do I need to parboil the potatoes first?
No need! If you dice the potatoes small and keep them in a single layer as they cook, they’ll become tender on the inside and crispy on the outside without any extra step. Just be patient during that first cook so the bottoms get golden and delicious.
Can I make this hash vegan?
Definitely. Simply swap out the butter for additional olive oil or your favorite plant-based butter. The result is just as crisp and satisfying, and you won’t miss a thing.
How do I prevent my potatoes from sticking to the pan?
Two things: let the oil and butter heat up before adding the potatoes, and avoid stirring too soon. A well-heated skillet creates a nonstick effect, and undisturbed potatoes have a chance to develop a natural crust.
What other vegetables can I add?
Diced bell peppers are a classic and bring a colorful touch. Mushrooms, zucchini, or even cooked corn can be tossed in during the final minutes of cooking. For extra protein and flavor, cooked bacon or ham bits are fantastic additions.
Final Thoughts
There’s something magical about how just a few ingredients, a trusty skillet, and a little attention can create something as satisfying as Pan-Fried Potatoes and Onions Hash. I hope you’ll give this recipe a try—whether for breakfast, brunch, or a simple weeknight dinner, it’s a dish that never fails to bring comfort to the table.
Print
Pan-Fried Potatoes and Onions Hash Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Pan-Fried Potatoes and Onions Hash recipe is a delicious and satisfying side dish that pairs perfectly with any meal. Crispy potatoes are combined with sweet caramelized onions and a blend of savory spices for a flavorful dish that is sure to become a family favorite.
Ingredients
Potatoes:
- 3 medium russet potatoes, peeled and diced
Onions:
- 1 medium yellow onion, thinly sliced
Others:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat the skillet: Heat olive oil and butter in a large skillet over medium heat.
- Cook potatoes: Add diced potatoes in a single layer and cook without stirring for about 5–7 minutes until they start to brown.
- Add onions: Stir in sliced onions and cook for another 10–12 minutes until the potatoes are crispy and golden and the onions are soft and caramelized.
- Season: Season with garlic powder, paprika, salt, and pepper. Stir well to coat evenly.
- Combine flavors: Cook for an additional 2–3 minutes to let the flavors combine.
- Garnish and serve: Remove from heat and garnish with parsley. Serve hot.
Notes
- For extra flavor, try adding diced bell peppers or cooked bacon bits.
- Yukon Gold potatoes can be used in place of russet potatoes.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
