Ingredients (serves 2–3)
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3–4 medium potatoes, peeled or scrubbed and diced into ½-inch cubes
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1 medium onion, sliced thinly
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2–3 tbsp vegetable oil, butter, or a mix
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Salt and pepper to taste
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Optional: paprika, garlic powder, or fresh herbs (like parsley or thyme)
Instructions
1. Prep the Potatoes
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Dice potatoes into small, even cubes so they cook evenly.
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Optional: soak in water for 10–15 minutes to remove excess starch (helps them crisp up). Drain and pat dry.
2. Cook the Potatoes
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Heat oil/butter in a large skillet over medium heat.
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Add potatoes in a single layer. Cook, stirring occasionally, for 10–12 minutes until starting to turn golden.
3. Add the Onions
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Add sliced onions to the skillet.
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Cook another 8–10 minutes, stirring occasionally, until potatoes are crispy and onions are soft and caramelized.
4. Season & Serve
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Sprinkle with salt, pepper, and any optional seasonings.
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Garnish with chopped fresh herbs if desired.
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Serve hot.
Tips
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For extra crispiness, don’t overcrowd the pan; cook in batches if necessary.
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Adding a pinch of paprika or smoked paprika gives a subtle smoky flavor.
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You can also toss in bell peppers, mushrooms, or garlic for variety.
If you want, I can give a “crispy breakfast hash” version that includes bacon or sausage and makes it extra hearty for a morning meal 🍳🥔. Do you want me to do that?