Pan-Fried Potatoes And Onions Hash
When I think of the perfect side dish that’s both comforting and easy to prepare, my Pan-Fried Potatoes and Onions Hash always come to mind. This healthy dish is perfect for breakfast, brunch, or dinner, and it’s ready in just 30 minutes! Naturally vegan and gluten-free, it features golden potatoes, sweet onions, and a hint of rosemary, it's simply delicious.
Servings: 4 servings
Calories: 140kcal
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
- My #1 Secret Tip for making sure my potatoes turn out perfectly crispy on the outside and soft on the inside is to partially cook them first. I either boil or bake them until they’re about two-thirds of the way done, then let them cool before dicing and pan-frying. This little trick guarantees that they cook evenly and crisp up beautifully, no more undercooked centers or soggy edges!
- Add Herbs At The End: I always add fresh rosemary at the end to keep it from burning. This way, it stays fragrant and flavorful.
- Get Cooking With Cast Iron: I love using a cast iron skillet for this recipe, it gives the potatoes the crispiest edges. Plus, it retains heat really well!
- Heat It Up: I let the oil get hot before adding the potatoes for even cooking. If the oil isn’t hot enough, they won’t crisp up properly.
- Space Them Out: I make sure the potatoes are in a single layer so they cook evenly. Overcrowding the pan leads to steaming instead of frying.
- Be Mindful Of Covering: I use a lid to help the potatoes cook faster, but I always remove it at the end for extra crispiness. Leaving the lid on the whole time makes them too soft.
- Chop Uniformly: I cut the potatoes into even pieces so they cook at the same rate. No one wants some burnt bits and some undercooked chunks.
- Careful With The Oil: I only use enough oil to prevent sticking, too much can make the potatoes soggy.
- Peel: I like keeping the skins on for extra texture and nutrients, but if you prefer them peeled, go for it! Either way, they’ll be delicious.
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