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)
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.
Notes
- Enhance with bell peppers, bacon, or a fried egg for added flavor.
- Avoid overcrowding the pan for crispy results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
