Potato & Sweet Onion Hash
A comforting breakfast staple with crispy potatoes and caramelized sweet onions.
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)