Name: Pan-Fried Potatoes and Onions Hash Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 tablespoon butter; 1 ½ pounds Yukon Gold or russet potatoes (peeled and diced into ½-inch cubes); 1 large onion (sliced); 1 teaspoon garlic powder; ½ teaspoon smoked paprika; Salt and black pepper to taste; Fresh parsley or chives for garnish (optional)

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If you’re looking for a crave-worthy breakfast or a side dish with rustic charm, this Pan-Fried Potatoes and Onions Hash will steal the show at your table. Each golden cube of potato is crisp on the outside, tender inside, and made even more irresistible with sweet caramelized onions and aromatic spices. Whether you serve it up alongside eggs or enjoy it on its own, this recipe brings comfort and classic flavors together in a skillet, delivering a dish that’s satisfyingly rich, versatile, and truly unforgettable.

Pan-Fried Potatoes and Onions Hash Recipe - Recipe Image

Ingredients You’ll Need

Pan-Fried Potatoes and Onions Hash relies on a handful of everyday staples, each one playing an essential role in creating its crave-worthy taste and appealing texture. A few careful choices here make all the difference, so let’s get familiar with what you’ll need to make the hash truly shine:

Olive oil: This adds a subtle richness and helps crisp the potatoes beautifully as they sear in the pan.
Butter: Used alongside oil, butter gives the hash a velvety, buttery flavor and helps the potatoes develop extra-golden edges.
Yukon Gold or russet potatoes: Choose these for tender, creamy interiors and golden, crispy exteriors when diced small.
Onion: Sliced onion offers sweet notes that balance the earthiness of the potatoes, with a bonus of irresistible caramelization.
Garlic powder: Just the right amount of savory garlicky warmth infuses each bite without overwhelming.
Smoked paprika: Adds a gentle smoky undertone and a lovely flush of rosy color to the hash.
Salt and black pepper: Essential seasonings that bring out all the natural flavors and make the hash pop.
Fresh parsley or chives (optional): These herbs provide a burst of fresh color and a hint of brightness to finish the dish.

How to Make Pan-Fried Potatoes and Onions Hash

Step 1: Get the Pan Ready

Start by setting a large skillet (nonstick or cast iron is ideal) over medium heat, adding the olive oil and butter. As the butter melts into the oil and the fats start to shimmer, you’re building the flavorful foundation that gives Pan-Fried Potatoes and Onions Hash its irresistible crust and rich, golden color. Let the pan heat fully for the best sizzle when the potatoes go in.

Step 2: Crisp the Potatoes

Spread the diced potatoes into the hot skillet in a single layer. Let them cook undisturbed for about 5 to 7 minutes. This hands-off wait is worth it—it allows the potato cubes to develop that crucial golden, crispy bottom. Resist the urge to stir just yet; a good crust forms only if you leave them alone at this stage!

Step 3: Add the Onions

Once the bottoms of the potatoes are beautifully golden, give them a stir. Now add in the sliced onions. As the onions nestle among the potatoes, they’ll start to soften and caramelize, losing their sharpness and turning melt-in-your-mouth sweet. Continue cooking for another 15 to 20 minutes, stirring occasionally so everything cooks evenly and nothing sticks to the bottom of the pan.

Step 4: Season and Finish

When the potatoes are tender all the way through and the onions look golden and slightly jammy, it’s time to sprinkle in the garlic powder, smoked paprika, salt, and black pepper. Give the hash a good stir so the warm, smoky, and savory flavors coat every bite. Let it cook for 2 to 3 more minutes for the seasonings to fully blend with the potatoes and onions.

Step 5: Serve and Garnish

Right before taking the skillet off the heat, sprinkle over some chopped fresh parsley or chives if you like a pop of herbal flavor and a splash of color. Serve the Pan-Fried Potatoes and Onions Hash hot—you’ll want to scoop it right out of the pan while those crispy edges are at their best.

How to Serve Pan-Fried Potatoes and Onions Hash

Garnishes

Pan-Fried Potatoes and Onions Hash gets even better with a flourish of garnishes. Try a shower of finely chopped fresh chives or parsley for brightness, or a dusting of extra smoked paprika for color. If you love a bit of heat, a pinch of red pepper flakes or a drizzle of hot sauce at the table is just the thing. These toppings add both vibrancy and flavor right before serving.

Side Dishes

This hash is dynamite on its own but truly excels as a side. It pairs perfectly with classic breakfast staples like soft-scrambled eggs, runny yolked fried eggs, or even sunny-side-up. You can serve it alongside grilled sausages, bacon, or seared tofu for extra substance. The crispy-tender potatoes and sweet onion contrast beautifully with savory proteins and fresh greens.

Creative Ways to Present

Don’t be afraid to think outside the skillet! You can tuck Pan-Fried Potatoes and Onions Hash into a breakfast burrito, top it with a poached egg, or use it as the base for a vegetarian hash bowl with avocado and salsa. For dinner parties, serve in individual ramekins with a sprinkle of paprika and a dollop of sour cream for a fun, upscale touch.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Pan-Fried Potatoes and Onions Hash, let it cool completely before transferring to an airtight container. It will keep well in the fridge for up to 4 days. This makes it ideal for meal prepping ahead—just a quick reheat and breakfast or a side dish is ready to go.

Freezing

While fresh is best for maintaining that crisp texture, you can freeze Pan-Fried Potatoes and Onions Hash if needed. Lay leftovers out on a baking sheet to freeze individually before transferring to a freezer-safe bag or container. Use within a month for best results. Just keep in mind some crispness may be lost after freezing, but the flavor will still sing.

Reheating

To bring leftovers back to life, spread the hash out in a skillet over medium heat and cook until hot and crisped again, which takes about 5-7 minutes. Add a splash of oil if needed. Alternatively, you can reheat briefly in the oven at 375°F to restore some texture. A microwave works in a pinch but won’t return quite the same crispiness!

FAQs

Can I use other types of potatoes for this hash?

Absolutely! While Yukon Gold and russet potatoes are favorites for their balance of crispiness and tenderness, you can use red potatoes or even sweet potatoes for a different twist and flavor profile.

Can I personalize Pan-Fried Potatoes and Onions Hash with extra ingredients?

Definitely. Add-ins like bell peppers, cooked bacon, diced ham, or even mushrooms can make the hash heartier and full of new flavors. Add them alongside the onions so everything cooks together harmoniously.

What’s the secret to getting extra crispy potatoes?

The trick is high heat, a generous amount of oil and butter, and not crowding the pan. Letting the potatoes cook undisturbed for the first few minutes develops that coveted golden crust—stirring too soon will prevent crisping.

Is this dish good for breakfast only?

Not at all! While Pan-Fried Potatoes and Onions Hash is a breakfast classic, it’s also fabulous served at lunch or dinner as a hearty side or even as a main dish with an egg on top or tossed with your favorite protein.

How do I keep the hash from sticking to the skillet?

Using a well-seasoned cast iron or nonstick skillet and allowing the oil and butter to heat up before adding the potatoes will keep them from sticking. Also, avoid overcrowding and stir gently with a spatula as the potatoes become golden and tender.

Final Thoughts

This Pan-Fried Potatoes and Onions Hash is pure comfort food, packed with nostalgic flavors and a crispy, golden finish you’ll crave again and again. Once you try it, you’ll see how easy and delicious homemade hash can be—perfect for breakfast or anytime you want a cozy, crowd-pleasing dish. Don’t wait to give it a go—your skillet (and your taste buds) will thank you!

Pan-Fried Potatoes and Onions Hash Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free

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Description

A delicious recipe for Pan-Fried Potatoes and Onions Hash, perfect for a side dish or a hearty breakfast. Crispy golden potatoes with caramelized onions seasoned with garlic powder and smoked paprika.

Ingredients

Scale

Potatoes:

2 tablespoons olive oil
1 tablespoon butter
1 ½ pounds Yukon Gold or russet potatoes (peeled and diced into ½-inch cubes)

Onions:

1 large onion (sliced)

Seasonings:

1 teaspoon garlic powder
½ teaspoon smoked paprika
Salt and black pepper to taste

Garnish:

Fresh parsley or chives for garnish (optional)

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Instructions

Heat the skillet: Heat olive oil and butter in a large skillet over medium heat.
Cook Potatoes: Add diced potatoes, cook undisturbed for 5–7 minutes until golden and crisp.
Add Onions: Stir in sliced onions and cook for 15–20 minutes until potatoes are browned and onions are caramelized.
Season: Season with garlic powder, smoked paprika, salt, and pepper. Cook for an additional 2–3 minutes.
Garnish and Serve: Garnish with parsley or chives. Serve hot as a side dish or breakfast.