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
Scale
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
