So, it’s early Saturday morning and my husband and I woke up hungry. We worked out a lot this week, got some projects done around the house and it’s Saturday, so our stomachs know that its time to celebrate the weekend. I knew we needed to have something filling for breakfast or it would be one of those days where we already want lunch… at like 9:45am.
A morning like this requires something special. Something filling… satisfying… comforting… a hash.
So, I am making a crispy potato and sweet onion breakfast hash topped with a sunny side up egg and some fresh herbs. This is the perfect breakfast for a morning that requires something substantial and today is definitely one of those days.
Let’s get started…
This recipe will make 4 average portions (like for a hash that would be served along side a breakfast of eggs, bacon, toast.. etc) or 2 big portions (if the hash is going to comprise most of the meal).
Start by peeling and dicing 2 pounds of yukon gold potatoes. This will be 5-6 medium potatoes (about the size of a lemon). I like to dice my potatoes into 1/2″ cubes. Small enough to cook fairly quickly, but large enough to maintain a soft potatoey interior.
Once the potatoes are prepped, dice 1 large sweet yellow onion and gather 2 teaspoons of dried garlic flakes, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of sweet paprika, 1 teaspoon of Lawry’s seasoned salt, some salt and black pepper. I also add some finely chopped herbs into this hash. You can use fresh or dried herbs, whatever you have on hand. Today, I am using fresh dill, but parsley, thyme, rosemary or chives will work great too.
Add 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter into a large skillet and place it over medium heat. Using a non-stick skillet is recommended (I am obsessed with Le Creuset’s non-stick braiser), but stainless or cast iron will work great too.
Once the butter has melted and the skillet is warm, add the diced potatoes and onions. Season them in the skillet with about half of your seasoning mixture and toss everything around to combine.
Let the hash cook for 4-5 minutes and as soon as the potatoes near the bottom start to develop some color, toss everything around again and add the rest of the seasoning.
Continue to cook the hash, tossing occasionally, until the potatoes begin to soften and their edges become golden brown and crispy.
Once the hash is just about ready, reduce the heat to medium low and add 1-2 teaspoons of dried garlic flakes, a pinch of salt and black pepper and the herbs, if you are using them. Let the hash sit over medium low heat for 1-2 minutes before serving.
If you are an egg person, fry up a few eggs to your liking right before the hash is ready to go. I love my eggs sunny side up, because a runny yolk over this hash is like heaven on a fork, but my husband is an over hard kind of guy. However you prefer your eggs, they will be delicious over this salty, crispy hash.
Fill a big bowl with a nice thick layer of that beautiful golden brown potato and sweet onion hash, add your egg on top, a few more herbs and maybe some finely shredded parmesan and get ready to smile…
This hash is amazing. There is something super comforting about potatoes and then when you season them up and make them all crispy and warm, add some sweet caramelized onions and that salty parmesan… its breakfast perfection. When a fork full of this beautiful hash gets dragged across that runny egg yolk, its all over for me.
The next time you are in need of a filling, comforting breakfast that will stick to your ribs and make you happy deep, deep down, make yourself a skillet of this potato and sweet onion hash. You will be so glad that you did.
Potato & Sweet Onion Hash
Ingredients
- 2 pounds of yukon gold potatoes (5-6 medium potatoes)
- 1 large sweet yellow onion
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon of butter
- 2 teaspoons of dried garlic flakes
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of sweet paprika
- 1 teaspoon of Lawry's seasoned salt
- a pinch of salt and black pepper
- fresh or dried herbs, finely chopped (optional)
- parmesan, finely shredded (optional garnish)
Instructions
- Peel and dice your potatoes and onion
- Add 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter into a large non-stick skillet and place over medium heat
- Combine 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of sweet paprika and 1 teaspoon of Lawry’s seasoned salt in a small dish and set aside
- Once the butter has melted, add the diced potatoes and onions into the skillet
- Season the potatoes and onion with about half of the seasoning mixture and toss to combine
- Allow the hash to cook for 4-5 minutes and as soon as the potatoes begin to develop some color, toss the hash and add the remaining seasoning
- Continue to cook uncovered, tossing occasionally, until the potatoes soften and their edges become golden brown
- Reduce the heat to medium low and add the garlic flakes, a pinch of salt and black pepper and the herbs (if using)
- Toss to combine and let the hash sit over medium low heat for another 1-2 minutes before serving
- Top with a fried egg and garnish with additional herbs and finely shredded parmesan (optional, but highly recommended)
