Fried Potatoes and Onions with Fresh Rosemary

This Fried Potatoes and Onions recipe is a delicious and guilt free twist on hash browns. It’s an easy and super hearty breakfast side dish. With golden potatoes, sweet onion, and a hint of rosemary, it’s simply delicious!

These healthier fried potatoes have all of the savory goodness of hash browns without any of the guilt! It’s super easy to make, but tastes like restaurant quality potatoes.

These really are the best breakfast potatoes ever. One huge serving of this easy side dish has only 150 calories, is low in fat, and has a few grams of fiber for an added health boost.

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You only need a small amount of olive oil, the rest of the ingredients are pretty much in the title! Only need a sprinkle of salt and pepper for seasoning and you have a guilt free onion and rosemary potato hash recipe that’s bound to please!

Whether for breakfast or brunch, this potato hash recipe couldn’t be simpler! It’s great comfort food if you are hankering for a last minute Sunday brunch, or a quick and filling weekday breakfast.

Just 6 ingredients, you’ll most likely have all of them already. You can pretty much leave the potato hash alone while you cook up the rest of your meal. Easy!

We ate them with a bit of ketchup, and just couldn’t get enough. They kind of felt like home fries, they were so addicting. I guarantee this will become your new favorite side dish for any meal of the day!

Why This Recipe Works

• Simple and Quick
• Only 6 pantry ingredients
• Fresh Herbs for Intense Flavor
• An excellent dinner side or breakfast dish
• Crispy Potatoes
• Less Oil
• Caramelized Sweet Onions

How To Make The Best Fried Potatoes With Onions

Ingredients

Baby Red Bliss Potatoes: Red potatoes are perfect for this dish. I like their crunchy edges (thanks to leaving the skin on) when you cook them. You could also use yukon gold potatoes, for this recipe. Definitely leave the skin on, as it gives this potato dish a great texture. Potato skins are also high in B vitamins, and fiber. T

Extra Virgin Olive Oil: Personally, I think olive oil is the best oil to fry these potatoes. It’s heart healthy, and gives the diced potatoes a nice caramelization. You only need a little bit of olive oil – using less oil keeps the calories and fat down.

Red Onion: You may also use white onion or yellow onion if your prefer. Red onion is slightly sweeter than yellow or white, which compliments the potatoes and the rosemary well.

Fresh Rosemary: Fresh herbs are best to add at the end of the cooking process. I really like the fresh herbal flavor of the rosemary. If you don’t have fresh, you can use dried. I recommend 1 tsp of dried rosemary, rather than the 1 tablespoon that the recipe calls for when using fresh.

Salt and Freshly Ground Black Pepper: Don’t forget to season to taste!

Equipment Needed

• Large NonStick Skillet, large frying pan or cast-iron skillet
• Spatula or Wooden Stirring Spoon

Instructions

Cook The Onions: Heat oil in a large skillet over medium high heat. Add onion and saute for about 5 minutes.

Add The Potatoes: Add the potatoes, salt and pepper and continue to pan fry until golden brown and the potatoes are cooked through. Season to taste with salt and ground pepper.

Cook Until Crispy: To cook faster, cover the pan and cook on low heat for about a couple minutes at a time, stirring in between. About 5 minutes before the potatoes are done, stir in fresh rosemary.

Note: If you like potatoes that are super soft on the inside but super crispy on the outside, I recommend boiling or baking the potatoes until they’re about 2/3 of the way cooked. Then let them cool, then dice them and follow steps 1 and 2 above!

Recipe FAQs

How to Serve Fried Potatoes and Onions

This versatile side dish is delicious served with scrambled eggs, healthy omelettes, quiches, or any of your favorite breakfast dishes. These fried potatoes also work well for brunch, lunch, or dinner.

How to Store

Allow the potatoes to cool completely. Then transfer to an airtight container. Store in the refrigerator for 3-4 days.

Variations and Substitutions

More Veggies: Diced bell peppers and tomatoes can be added to these fried potatoes and caramelized onions for a hearty vegetable filled skillet. Top with a fried egg for a complete meal.

Different Oils: I prefer to use a small amount of olive oil to cook my potatoes for a crispy finish. Other oils that work well when trying to achieve a crispy consistency include ones that have a high smoke point such as avocado oil, canola oil, safflower oil, sesame oil, almond oil, grape seed oil, peanut oil, or sesame oil.

More Spices: Try adding chili powder for a bit of heat, or a little paprika and garlic salt / garlic powder for a different flavor!

Expert Tips For This Potato Hash Recipe

• Use baby red potatoes: they have a hint of sweetness and they are waxy, so they hold their shape for a great bite!
• To cook faster, put a lid on the pan and cook on low, but make sure you stir occasionally.
• Stir in fresh rosemary at the end of the cooking time.
• Use a cast iron skillet for super crispy potatoes.
• Peanut oil is another good oil to use for crispy potatoes, although it is not the healthiest choice.
• Allow the oil to get hot before adding the potatoes.
• Add the potatoes in a single layer, don’t overcrowd the skillet.
• You can place a cover on the skillet to help them cook initially, but take the lid off to finish the potatoes so that they are crispy and don’t end up soggy. Keeping the lid on during the entire cooking time will result in soggy potatoes.
• Slice or dice your potatoes so that they are the same size and cook evenly.
• You only need enough oil to keep them from sticking to the pan. Too much oil can result in soggy potatoes.

More Healthy Breakfast and Brunch Recipes!

• Easy, Healthy Maple Granola Recipe
• Pumpkin Pie Oatmeal with Berries
• Oven Roasted Rosemary Potatoes
• Southwestern Tofu Scramble with Black Beans
• 21 Vegetarian Breakfast Recipes

If you have tried this Fried Potatoes and Onion recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

🎥 Watch How to Make It

https://youtu.be/osm4ixK2Tx0

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Print Recipe

5 from 6 votes

Fried Potatoes and Onions with Fresh Rosemary

This Fried Potatoes and Onions recipe is a delicious and guilt free twist on hash browns. It's a hearty and super tasty breakfast side dish. With golden potatoes, sweet onion, and a hint of rosemary, it''s simply delicious!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast

Cuisine: American, Vegan

Servings: 4 servings

Calories: 140kcal

Author: Anjali Shah

Ingredients

• ▢ 1 lb baby red potatoes diced with skins on
• ▢ 2 tsp extra virgin olive oil
• ▢ 1 small red onion finely chopped
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon freshly ground pepper
• ▢ 1 tbsp chopped fresh rosemary

Instructions

• ▢
  Heat oil in a large nonstick skillet over medium heat. Add onion and saute for about 5 minutes.
• ▢
  Add the potatoes, salt and pepper and continue to sauté until golden brown and the potatoes are cooked through. To cook faster, cover the pan and cook on low heat for about a couple minutes at a time, stirring in between. About 5 minutes before the potatoes are done, stir in fresh rosemary.
• ▢
  Note: If you like potatoes that are super soft on the inside but super crispy on the outside, I recommend boiling or baking the potatoes until they're about 2/3 of the way cooked. Then let them cool, then dice them and follow steps 1 and 2 above!

Notes

Expert Tips  

• Use baby red potatoes: they have a hint of sweetness and they are waxy, so they hold their shape for a great bite!
• To cook faster, put a lid on the pan and cook on low, but make sure you stir occasionally.
• Stir in fresh rosemary at the end of the cooking time.
• Use a cast iron skillet for super crispy potatoes.
• Peanut oil is another good oil to use for crispy potatoes, although it is not the healthiest choice.
• Allow the oil to get hot before adding the potatoes.
• Add the potatoes in a single layer, don’t overcrowd the skillet.
• You can place a cover on the skillet to help them cook initially, but take the lid off to finish the potatoes so that they are crispy and don’t end up soggy. Keeping the lid on during the entire cooking time will result in soggy potatoes.
• Slice or dice your potatoes so that they are the same size and cook evenly.
• You only need enough oil to keep them from sticking to the pan. Too much oil can result in soggy potatoes.

Nutrition

Calories: 140kcal | Carbohydrates: 27.4g | Protein: 3.2g | Fat: 2.4g | Saturated Fat: 0.3g | Sodium: 303.6mg | Fiber: 2.8g | Sugar: 1.5g