Classic Crispy Potato Hash
A comforting, golden-brown potato hash that makes the perfect hearty side dish for any breakfast or dinner.
Ingredients
- •4 large Russet potatoes (about 2 lbs), peeled and cut into 1/2-inch cubes
- •1 medium yellow onion, finely diced
- •3 tablespoons extra virgin olive oil
- •2 tablespoons neutral oil (such as vegetable or canola)
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •1/2 teaspoon smoked paprika
- •1/4 teaspoon garlic powder
- •2 tablespoons fresh parsley, finely chopped
Instructions
- 1
Place the cubed potatoes in a bowl of cold water for 10 minutes to remove excess starch, then drain well and pat them completely dry with a clean kitchen towel.
- 2
Heat the olive oil and neutral oil in a large cast-iron or non-stick skillet over medium-high heat.
- 3
Add the potatoes in a single layer, ensuring they aren't overcrowded; cook undisturbed for 6-8 minutes until a deep golden crust forms on the bottom.
- 4
Stir the potatoes, add the diced onions, and continue cooking for another 10-12 minutes, stirring occasionally, until the potatoes are tender throughout and the onions are caramelized.
- 5
Season the hash with salt, pepper, smoked paprika, and garlic powder, tossing well to coat evenly.
- 6
Remove from heat, garnish with fresh parsley, and serve immediately while hot and crispy.
💡 Chef tips
- Drying the potatoes thoroughly after soaking is the secret to achieving a crispy exterior rather than a soggy one.
- If you want to save time, you can par-boil the potato cubes for 3 minutes, drain, and then proceed to pan-fry them for a faster cook time.
- Leftover hash can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a hot skillet to restore crispiness.
✅ How it should turn out
The finished hash should be beautifully golden-brown and crispy on the edges, tender on the inside, with a savory, aromatic flavor profile from the caramelized onions and smoked paprika.