Classic Crispy Potato Hash
This golden, crispy potato hash is the ultimate comfort side dish, featuring perfectly browned edges and a tender, fluffy interior.
Ingredients
- •1.5 lbs (700g) Yukon Gold potatoes, cut into 1/2-inch cubes
- •1 medium yellow onion, finely diced
- •3 tablespoons unsalted butter
- •2 tablespoons extra virgin olive oil
- •1/2 teaspoon garlic powder
- •1/2 teaspoon smoked paprika
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •2 tablespoons fresh flat-leaf parsley, chopped
Instructions
- 1
Place the cubed potatoes in a large bowl of cold water for 10 minutes to remove excess starch, then drain and pat them thoroughly dry with a clean kitchen towel.
- 2
Heat the olive oil and butter in a large cast-iron or non-stick skillet over medium-high heat until the butter is foaming.
- 3
Add the potatoes in a single layer, ensuring they are not overcrowded, and cook undisturbed for 6-8 minutes until a deep golden crust forms.
- 4
Flip the potatoes and add the diced onions to the skillet, stirring to combine.
- 5
Continue cooking for another 10-12 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork and the onions are translucent and slightly caramelized.
- 6
Sprinkle the garlic powder, smoked paprika, salt, and pepper over the hash, tossing well to coat evenly.
- 7
Remove from heat, garnish with fresh parsley, and serve immediately while hot and crispy.
💡 Chef tips
- For extra crispiness, ensure the potatoes are completely dry before adding them to the hot oil to prevent steaming.
- You can add diced bell peppers or pre-cooked bacon bits during the last 5 minutes of cooking for added flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet to regain the crisp texture.
✅ How it should turn out
The finished hash should have a deep golden-brown exterior, a tender and creamy center, and a savory, aromatic flavor profile with a hint of smokiness.