There’s nothing quite like waking up to the savory aroma of Pan-Fried Potatoes and Onions Hash sizzling away in your kitchen. Crispy-edged potatoes mingle with sweetly caramelized onions, all coated in just the right balance of spice and a whisper of buttery richness. Whether you’re serving it as a weekend breakfast side, a cozy brunch centerpiece, or building a quick weeknight supper, this hash is pure, golden comfort in every bite. And the best part? It calls for simple, everyday staples you probably already have, with easy tweaks to make it your own.

Pan-Fried Potatoes and Onions Hash Recipe - Recipe Image

Ingredients You’ll Need

What makes Pan-Fried Potatoes and Onions Hash so irresistible comes down to its honest, fuss-free ingredients. Each one plays an essential part, building layers of flavor, crispiness, and tempting color.

Potatoes (1 1/2 pounds russet or Yukon gold; peeled & diced): Choose russets for classic fluffiness or Yukon gold for creamy centers; dicing them evenly ensures every bite cooks just right.
Yellow Onion (1 medium, thinly sliced): The foundation for sweet, savory undertones and lovely golden color as it caramelizes.
Olive Oil (2 tablespoons): Provides crisp edges while enhancing flavor; don’t skip good olive oil for that rich, earthy finish.
Unsalted Butter (1 tablespoon): Adds a touch of decadence and helps everything brown beautifully.
Garlic Powder (1/2 teaspoon): Lends subtle depth and brings the whole dish together with gentle warmth.
Smoked Paprika (1/2 teaspoon): Boosts color and offers smoky intrigue that complements the hash’s rustic roots.
Salt and Black Pepper (to taste): The classic seasoning duo, vital for bringing out the natural taste of the main ingredients.
Chopped Fresh Parsley (2 tablespoons, optional): A bright, fresh garnish that lifts every bite visually and flavor-wise.

How to Make Pan-Fried Potatoes and Onions Hash

Step 1: Parboil the Potatoes

Start by placing your diced potatoes in a generously salted pot of water. Bring it to a boil and let the potatoes simmer for about 5–6 minutes. You’re aiming for just-barely tender, not fully cooked—this quick parboil helps guarantee a tender interior once the potatoes hit the pan. As soon as they’re ready, drain and let them steam dry for a minute or two; this step helps them crisp up later instead of turning soggy.

Step 2: Sear Potatoes for a Golden Crust

Next, heat olive oil and butter together in a large skillet over medium-high warmth. Arrange the potatoes in a single layer, making sure not to crowd the pan (use two pans if needed for extra crispy hash magic!). Let them cook undisturbed for about five to six minutes so they get that irresistible, golden-brown crust we all crave. This is where the texture magic happens.

Step 3: Add Onions and Seasonings

Once your potatoes have built their crust, stir in the thinly sliced onions, garlic powder, smoked paprika, salt, and a generous grind of black pepper. The onions will soften and caramelize, lending sweetness and deep flavor, while the seasoning infuses both potatoes and onions. Keep cooking, stirring occasionally, for another 10–12 minutes, until everything is perfectly crisp and deeply fragrant.

Step 4: Finish and Taste

Give your Pan-Fried Potatoes and Onions Hash a taste and tweak the seasoning as needed—sometimes just a pinch more salt or a twist of pepper brings it all home. If you’re feeling fancy, sprinkle the finished hash with freshly chopped parsley for a splash of color and herbaceous lift. Serve hot and enjoy!

How to Serve Pan-Fried Potatoes and Onions Hash

Garnishes

For a final flourish, top your Pan-Fried Potatoes and Onions Hash with a shower of fresh parsley. The green contrasts beautifully against golden potatoes, instantly brightening the plate. If you want extra zing, try a sprinkle of chives, or even crumbled feta or cotija cheese for a little salty punch.

Side Dishes

This hash is delicious on its own but truly shines with the right sides. Serve it alongside scrambled or fried eggs, crispy bacon or sausage, or a simple green salad for a complete brunch. For dinner, pair with roasted veggies or grilled chicken for a hearty, homey meal.

Creative Ways to Present

Want to jazz things up? Spoon the Pan-Fried Potatoes and Onions Hash into warm flour tortillas for impromptu breakfast tacos, or top with a fried or poached egg for an irresistible “hash and eggs” stack. It’s equally fantastic as a base for chorizo, sautéed spinach, or roasted red peppers to add a pop of color and fresh flavor.

Make Ahead and Storage

Storing Leftovers

Leftover hash keeps well! Transfer any cooled Pan-Fried Potatoes and Onions Hash to an airtight container and stash it in the fridge. It’ll hold up for three days, making it perfect for next-day lunches or quick sides throughout the week.

Freezing

If you want to plan ahead, pack the cooled hash in a freezer-safe container, label with the date, and freeze for up to one month. For best results, defrost overnight in the fridge before reheating. The texture may soften slightly, but it’s still incredibly tasty.

Reheating

To recapture that crispy magic, reheat your hash in a hot skillet with a splash of oil or butter, spreading it out in an even layer and letting it sit for a couple minutes before stirring. The microwave works in a pinch, though the oven or stovetop really brings back the crunch.

FAQs

Can I use other types of potatoes?

Absolutely! While russet and Yukon gold potatoes yield the best texture balance, you can use red or even sweet potatoes for a different twist—they’ll each bring their own personality and slight sweetness to the Pan-Fried Potatoes and Onions Hash.

Do I have to parboil the potatoes?

Parboiling isn’t strictly required, but it gives you a soft, creamy interior with crispy outsides. Skipping this step might result in potatoes that are crisp outside but a little undercooked inside—parboiling takes just a few extra minutes for a huge payoff.

Can I make this vegan?

Easily! Just swap the unsalted butter for another tablespoon of olive oil or your favorite plant-based butter substitute. You’ll still get that rich, golden crust around the potatoes, with all the same comfort-food charm.

How can I add more flavor?

The options are endless! Try adding diced bell peppers, crumbled bacon, or a dash of cayenne for heat. A sprinkle of grated Parmesan or a handful of scallions stirred in near the end turns this classic Pan-Fried Potatoes and Onions Hash into something extra special.

What’s the best way to keep the hash crispy?

The key is to avoid crowding your pan, let the potatoes sit undisturbed to develop their crust, and serve immediately! If making a big batch, work in batches so everything gets golden on the outside. Reheating in a skillet helps bring back that crispy texture, too.

Final Thoughts

There’s a reason Pan-Fried Potatoes and Onions Hash is such a beloved classic: it delivers big, cozy flavor with almost no fuss and plenty of room for improvisation. Whether you’re serving a crowd or treating yourself to a solo brunch favorite, give this simple, satisfying recipe a try—you might just find it’s your new go-to side for any meal.

Pan-Fried Potatoes and Onions Hash Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Pan-Fried Potatoes and Onions Hash recipe combines tender diced potatoes with caramelized onions, seasoned with garlic powder and smoked paprika, for a flavorful and comforting dish that is perfect for breakfast or as a side for dinner.

Ingredients

Scale

Potatoes:

1 1/2 pounds russet or Yukon gold potatoes (peeled and diced into 1/2-inch cubes)

Onions:

1 medium yellow onion (thinly sliced)

Additional:

2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons chopped fresh parsley (optional, for garnish)

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Instructions

Parboil Potatoes: Place diced potatoes in a pot of salted water, bring to a boil, and parboil for 5–6 minutes. Drain and let steam dry.
Cook Potatoes and Onions: In a skillet, heat olive oil and butter, add potatoes to form a crust. Stir in onions, garlic powder, smoked paprika, salt, and pepper. Cook for 10–12 minutes.
Finish and Serve: Adjust seasoning, garnish with parsley, and serve hot.