Potato Hash

5 from 2 votes

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This is the best 🥔 Potato Hash you will ever taste. I can honestly eat this for breakfast, lunch or dinner and it takes 10 minutes maximum from start to finish. This is everything I adore and strive for in my home cooking. It is so simple with only ✋ 5 ingredients but it is absolutely delicious. Oftentimes, the easiest and simplest 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.

Why You’ll Love Potato Hash

This Potato Hash is a diner classic dish that you can bring into your kitchen in just ⏱️ 10 minutes. It’s so flavorful with a great mix of spices and sauteed 🧅 onion. By chopping up the potatoes really small, they cook super fast and get a beautiful caramelization. They’re irresistibly crispy on the outside, and fluffy and tender inside. This would be delicious for breakfast with a 🍳 fried egg on top or as part of a brunch spread.

How to Prepare Potato Hash

🔪 Wash and peel the potatoes and then use a knife to cut them into 1/4-inch circles. Cut each circle lengthwise and then dice it the opposite way so that you have very small cubes.

🧅 Now, finely dice your onion as well.

🥑 Add a splash of avocado oil to a skillet and then add the onions and sauté for 1-2 minutes until translucent.

🥔 Now, add the diced potatoes and stir.

🧂Season with salt, pepper and oregano and stir again.

🔥 Let the potatoes cook until they have color. Once they have color, add a lid to your pan and let them cook for 2-3 minutes.

🧑‍🍳 Once they’re crispy, golden and fully cooked, then you can take them off the heat.

🌿 Garnish with parsley, add feta on top if you’d like, and enjoy.

Nonna’s Tip 🔪

Dice your potatoes into small cubes that are roughly the same size. That way they cook quickly and evenly.

Potato Hash

Variations and Substitutions for Potato Hash

  1. I love sprinkling feta on top of Potato Hash but it’s totally optional.
  2. Feel free to use any seasonings you like, such as paprika, 🌿 rosemary, thyme or even chili flakes.
  3. You can use other types of potatoes like Russet, red potatoes, or even sweet potatoes. The cooking time may vary slightly.
  4. Add in additional veggies to this Potato Hash recipe such as 🫑 diced bell peppers, zucchini, mushrooms or hot peppers.

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Common Questions

Can I use a different type of potato?

Yes, you can certainly use other types of potatoes like Russet, red potatoes, or even sweet potatoes. The cooking time may vary slightly.

Can I prepare the potatoes in advance?

You can peel and dice the potatoes in advance and keep them submerged in water in the refrigerator for up to 24 hours to prevent them from browning. Drain and dry them before cooking.

Can I add other vegetables to this dish?

Yes, you can add diced bell peppers, zucchini, mushrooms or hot peppers. Add them to the skillet along with the potatoes.

what other seasonings can I add to this potato hash recipe?

You can certainly add paprika, rosemary, thyme or even chili flakes.

Do I need to peel the potatoes?

Peeling is totally optional! If you prefer the texture and added nutrients, you can leave the skin on, just scrub them really well first.

Can I bake the potatoes instead of frying them?

Yes, you can bake the diced potatoes in the oven at 425°F (220°C) for about 25-30 minutes. Make sure to stir them every few minutes and watch so they don’t burn.

Potato Hash

Potato Hash

This Potato Hash is a classic diner dish that you can make in your kitchen in just 10 minutes. It's irresistibly crispy on the outside and fluffy and tender on the inside. You can enjoy it for breakfast with a fried egg on top or as part of a brunch spread.
5 from 2 votes
Course: Breakfast, Side Dish
Cuisine: American
Servings: 2
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients 

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

Instructions 

  • Wash, peel, and cut the potatoes into 1/4-inch circles. Then, cut each circle lengthwise and dice it the opposite way so that you end up with small cubes. It's important to try and make the potato cubes roughly the same size so that they can cook evenly.
  • Dice half an onion. Now, add the oil to a skillet over medium-high heat 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.
  • Make sure to stir the potatoes as they cook until they become golden brown. Once they have some color, cover the pan with a lid and let them cook for 2-3 minutes. Covering them helps the inside of the potato to cook. Keep an eye on them, and once they are crispy, golden, and fully cooked, remove them from the heat. You can taste the potatoes and add more salt if needed.
  • Garnish with parsley and feel free to add feta on top if desired. We sometimes add feta, but other times we don’t. Enjoy!

Video

Nutrition

Calories: 328kcal, Carbohydrates: 32g, Protein: 4g, Fat: 21g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Sodium: 3.5mg, Potassium: 757mg, Fiber: 4g, Sugar: 2g, Vitamin A: 4IU, Vitamin C: 36mg, Calcium: 29mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Side Dish
Cuisine: American
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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…

Keep up to date with me on social media! Follow @themodernnonna

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.