If you have a craving for a hearty, flavorful breakfast or a satisfying side dish that feels like home, this Pan-Fried Potatoes and Onions Hash Recipe is exactly what you need. It perfectly balances crispy, golden potatoes with sweet, caramelized onions and the fragrant touch of fresh rosemary, creating a simple yet unforgettable dish that’s packed with texture and warmth. Whether you’re serving it for brunch, dinner, or even a cozy snack, this recipe becomes an instant favorite that’s easy to prepare and just as delightful to eat.
Ingredients You’ll Need
Gathering the right ingredients for this Pan-Fried Potatoes and Onions Hash Recipe is the first step to achieving that perfect blend of crispy, tender, and aromatic. Each component plays a vital role: from the unique creaminess of baby red potatoes with their skins on to the earthy freshness of rosemary, every ingredient builds layers of flavor and texture.
- 1 lb baby red potatoes (diced with skins on): The skins add texture and nutrients while keeping the potatoes tender inside.
- 2 tsp extra virgin olive oil: This oil provides a lovely, rich base for sautéing while enhancing the natural flavors.
- 1 small red onion (finely chopped): Adds sweetness and a subtle zing that balances the earthiness of the potatoes.
- ½ teaspoon salt: Essential to bring out the natural flavors and enhance every bite.
- ¼ teaspoon freshly ground pepper: Just the right touch of heat to keep things interesting.
- 1 tbsp chopped fresh rosemary: Offers an aromatic herbal kick that elevates the dish beautifully.
How to Make Pan-Fried Potatoes and Onions Hash Recipe
Step 1: Sauté the Onions
Start by heating the extra virgin olive oil in a large nonstick skillet over medium heat. Once the oil shimmers, toss in the finely chopped red onions. Let them sauté gently for about five minutes. This slow cooking process draws out their natural sweetness and softens their texture, setting the perfect stage for your potatoes to shine.
Step 2: Add and Cook the Potatoes
Next, add the diced baby red potatoes to the skillet along with the salt and freshly ground pepper. Stir them well to coat each piece in the flavorful onion and oil mixture. Cook the potatoes until they develop a golden brown crust on the outside and become tender inside. For a faster and more even cook, cover the pan intermittently on low heat and give everything a good stir every couple of minutes. This technique helps the potatoes steam slightly while crisping nicely on the outside.
Step 3: Finish with Fresh Rosemary
About five minutes before the potatoes are done cooking through, sprinkle in the chopped fresh rosemary. Stir it in gently to release its fragrant oils and infuse the entire hash with a savory, pine-like aroma. This final step gives the dish depth and a fresh herbaceous note that transforms a humble hash into something truly special.
How to Serve Pan-Fried Potatoes and Onions Hash Recipe
Garnishes
Simple garnishes like a sprinkle of chopped fresh parsley or a dash of flaky sea salt can add a beautiful finish to the hash. If you’re feeling indulgent, top with a fried or poached egg to introduce a creamy richness that melds perfectly with the crispy potatoes and sweet onions.
Side Dishes
This hash pairs wonderfully with a variety of dishes. Think crispy bacon or sausage for brunch, a fresh green salad for lunch, or grilled chicken and roasted veggies for dinner. It’s also fantastic alongside avocado slices or toast for a balanced and filling meal.
Creative Ways to Present
For a fun twist, serve this hash inside crispy bell pepper cups or dolloped with a spoonful of sour cream or chunky salsa. You can even transform it into a breakfast burrito filling or top it off with melted cheese and bake it briefly for a comforting casserole vibe.
Make Ahead and Storage
Storing Leftovers
Leftover Pan-Fried Potatoes and Onions Hash Recipe keeps well in an airtight container in the fridge for up to three days. The flavors meld even more after resting, making it a tasty option for a quick breakfast or side later on.
Freezing
If you want to freeze the hash, allow it to cool completely, then transfer it to a freezer-safe container. It will keep its quality for about one month. When ready to enjoy, thaw overnight in the fridge to preserve the texture as much as possible.
Reheating
For best results, reheat your hash in a skillet over medium heat rather than the microwave. This helps restore the crispy edges while warming everything evenly, bringing it back to life like it was freshly cooked.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While baby red potatoes hold their shape nicely and offer great texture, Yukon Gold or russet potatoes also work. Just adjust cooking time as needed to ensure they get tender and crisp.
Is it necessary to keep the potato skins on?
The skins add extra texture, flavor, and nutrients, but if you prefer, you can peel the potatoes. Just keep in mind the dish will have a slightly different mouthfeel and appearance.
What if I don’t have fresh rosemary?
If fresh rosemary isn’t available, dried rosemary can be substituted—use about one teaspoon and add it earlier in the cooking process to let it soften and infuse properly.
Can I add other vegetables to this hash?
Definitely! Bell peppers, mushrooms, or even spinach make great additions. Add firmer veggies with the potatoes, and tender ones near the end to keep their texture.
How do I make the potatoes super crispy?
For extra crispy potatoes, try parboiling or baking them until mostly cooked before pan-frying. This technique, mentioned in the recipe, helps achieve that perfect contrast of soft insides and crunchy outsides.
Final Thoughts
This Pan-Fried Potatoes and Onions Hash Recipe is one of those dishes that feels like a warm hug on a plate. Its simplicity, combined with rich flavors and satisfying textures, makes it a go-to for any meal of the day. I can’t wait for you to try it and make it your own little kitchen treasure—once you do, it’s sure to become a beloved staple in your recipe collection.
Print
Pan-Fried Potatoes and Onions Hash Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Pan-Fried Potatoes and Onions Hash is a simple and flavorful side dish featuring crispy baby red potatoes and sautéed red onions seasoned with fresh rosemary. Perfectly golden brown on the outside while tender inside, it’s an easy skillet dish that complements any meal.
Ingredients
Vegetables
- 1 lb baby red potatoes (diced with skins on)
- 1 small red onion (finely chopped)
- 1 tbsp chopped fresh rosemary
Oils & Seasonings
- 2 tsp extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
Instructions
- Heat the Oil and Sauté Onion: Heat 2 teaspoons of extra virgin olive oil in a large nonstick skillet over medium heat. Add the finely chopped red onion and sauté for about 5 minutes until the onion softens and becomes slightly translucent.
- Add Potatoes and Seasonings: Add the diced baby red potatoes to the skillet along with ½ teaspoon salt and ¼ teaspoon freshly ground pepper. Continue to sauté the mixture, stirring occasionally, until the potatoes become golden brown and are cooked through. To expedite cooking, cover the pan and cook over low heat for a couple of minutes at a time, stirring in between.
- Incorporate Fresh Rosemary: About 5 minutes before the potatoes finish cooking, stir in 1 tablespoon of chopped fresh rosemary to infuse the hash with a fragrant herbal note. Continue cooking until the potatoes are tender inside and crispy on the outside.
Notes
- For super soft interiors with crispy exteriors, boil or bake the potatoes until they are about two-thirds cooked before dicing them. Let them cool, then proceed with the pan-frying steps.
- Covering the pan while cooking helps potatoes cook faster and retain moisture.
- Use a nonstick skillet to prevent sticking and allow even browning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
