Potato and Onion Hash

5 from 2 votes

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This is the best potato and onion skillet hash you will ever taste. I can honestly eat this for breakfast lunch or dinner end it takes 10 minutes maximum from start to finish. If every breakfast restaurant served potato hash like this, I would probably live there. This is everything I adore and strive for in home cooking. It is so simple with 4-5 ingredients but absolutely delicious. Often times the easiest recipes are the ones that taste the best in my humble opinion and we do not need 36 different ingredients to make something taste good. For this recipe you will need:

Potato and Onion Hash

This is the best potato and onion skillet hash you will ever taste. I can honestly eat this for breakfast lunch or dinner end it takes 10 minutes maximum from start to finish. If every breakfast restaurant served potato hash like this, I would probably live there. This is everything I adore and strive for in home cooking. It is so simple with 4-5 ingredients but absolutely delicious. Often times the easiest recipes are the ones that taste the best in my humble opinion and we do not need 36 different ingredients to make something taste good. For this recipe you will need: ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
5 from 2 votes

Ingredients 

  • 2 large potatoes , I used Yukon Yellow potatoes
  • ½ finely diced onion
  • salt, pepper, dry oregano to taste
  • 2-3 tablespoons avocado oil
  • parsley for garnish

Instructions 

  • Wash, peel, and cut the potatoes into 1/4 inch circles. Cut each circle lengthwise and then dice it the opposite way so that you have very small cubes. Your potato cubes should be more or less the same size so that they can cook evenly.
  • Dice your onion as well and on medium-high heat on the stove add the oil of choice to a skillet and sauté your onions for 1-2 minutes until translucent. Add the diced potatoes and stir. Season with salt, pepper and oregano and stir again.
  • Let the potatoes cook as you stir until they have colour. Once they have colour add a lid on your pan and let them cook for 2-3 minutes. By adding on a lid you are allowing the potato to cook on the inside. Keep an eye on them and once they are crispy, golden and fully cooked you can take them off the heat. You can always give the potato a taste test and season with more salt accordingly.
  • Garnish with parsley and if you wanted to add feta on top you are more than welcome to. Sometimes we do and other times we don’t. Enjoy

Video

Notes

I love sprinkling feta on top but it’s totally optional. Feta is life. Feel free to use any seasonings you like as well as any potato of choice.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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5 from 2 votes (1 rating without comment)

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4 Comments

  1. I’m confused about the timing of this recipe! I just tried it and ended up cooking the potatoes for about an hour for them to even be cooked. They never got crispy and they still had quite a bite to them. I had everything on high heat (I know my stove is quite weak compared to a lot of others’). But I’m wondering how the timing can be so far off from what’s put in the recipe?

    1. HI Sarah, so sorry that this happened, this recipe shouldn’t take longer than 10-15 minutes. The potatoes need to be cut very small so if they are bigger, you will need more cook time on them. Also, did you cover with a lid? They must be covered with a lid to steam and cook. Third question is: what type of potato did you use? Im wondering if the potato wasn’t good? Please try this recipe with a very finely diced and peeled yellow potato and make sure you cover it after you brown it a bit.