When I think of the perfect side dish that’s both comforting and easy to prepare, my Pan-Fried Potatoes and Onions Hash always come to mind. This healthy dish is perfect for breakfast, brunch, or dinner, and it’s ready in just 30 minutes. Naturally vegan and gluten-free, it features golden potatoes, sweet onions, and a hint of rosemary, it’s simply delicious.
I created this healthy version of fried potatoes with onions because I wanted a comforting dish that’s quick and vegan-friendly. It’s my take on classic Southern home fries, also known as Southern fried potatoes, country fried potatoes with onion, or potato and onion hash, with a lighter twist. For the perfect Southern feast, I recommend serving this alongside a warm bowl of my vegetarian black-eyed peas.
As you already know, I’m all about meals that feel like a treat but are still practical and budget-friendly. My pan-fried potatoes hash can be served with just about anything, whether it’s a vegan dinner, a hearty breakfast, or a cozy snack. It’s one of my favorites, and my family loves it too!
I won’t even pretend, this pan-fried potatoes and onions is the kind of dish I could happily eat on repeat every single day! This side dish is everything I love about classic home fries, but made with just a handful of ingredients and a healthier approach. The potatoes turn out perfectly crispy on the outside, creamy on the inside, and lightly infused with the rich flavor of caramelized onions and fresh rosemary.
What I love most about this potato and onion hash is how effortlessly it fits into any meal. Whether I’m making a big weekend breakfast, craving a hearty brunch, or just need a quick side to go with some plant-based protein for dinner, these fried onion potatoes do it all. I love that they don’t require deep frying or excessive oil, just a good nonstick pan, the right heat, and the patience to let the edges crisp up beautifully.
I make this recipe vegan and gluten-free, so it’s all the comfort without feeling heavy. If you enjoy simple, wholesome meals made with real ingredients, this one is definitely for you. It’s my go-to when I have friends over for brunch, it’s a classic side dish that always hits the mark. Whether I serve it by itself, with a drizzle of ketchup, or alongside a tofu scramble, it’s always a crowd-pleaser.
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🥘 Ingredients
This is a minimalist pan-fried onions potatoes recipe, no need for fancy ingredients. You’ll find that everything you need is probably already in your pantry:
Baby Red Bliss Potatoes: I love using red potatoes because they’re slightly sweet and hold their shape beautifully when fried. Leaving the skin on gives them a great texture with crispy edges and adds extra fiber.
Extra Virgin Olive Oil: I always go for olive oil. it’s heart-healthy and helps the potatoes caramelize perfectly.
Red Onion: I prefer red onion for its slight sweetness, which pairs perfectly with the potatoes and rosemary.
Fresh Rosemary: Fresh rosemary gives the best flavor, so I always add it at the end of cooking. If I only have dried, I use a little less since it’s more concentrated.
Salt And Freshly Ground Black Pepper: Good seasoning is key, so I always season to taste. Without it, the potatoes and onions just wouldn’t be the same.
🍲Substitutions
Potatoes: If I don’t have red potatoes, I’ll use russet or Yukon gold, they work just as well for this dish.
Onions: Any onion works here! White, yellow, or even sweet Walla Walla onions all add great flavor.
Different Oils: I prefer olive oil for a crispy finish, but avocado, grapeseed, or even sesame oil work well too. I skip butter since it burns at high heat.
🔪 How To Make
Making my pan-fried potatoes and onions hash is simple and doesn’t take long (only 30 minutes!). Here’s how I do it:
Cook The Onions: I start by heating the oil in a large skillet over medium-high heat. Then, I toss in the onion and let it sauté for about 5 minutes until it softens and turns fragrant.
Add The Potatoes: Next, I add the diced potatoes, salt, and pepper, giving everything a good stir. I let them cook on the stove, pan-frying until they turn golden brown and tender.
Cook Until Crispy: To speed things up, I cover the pan and let the potatoes cook on low heat for a couple of minutes at a time, stirring in between. About five minutes before they’re done, I stir in the fresh rosemary, it adds the perfect finishing touch without burning.
My #1 Secret Tip for making sure my potatoes turn out perfectly crispy on the outside and soft on the inside is to partially cook them first. I either boil or bake them until they’re about two-thirds of the way done, then let them cool before dicing and pan-frying. This little trick guarantees that they cook evenly and crisp up beautifully, no more undercooked centers or soggy edges!
Other Tips To Keep In Mind:
- Add Herbs At The End: I always add fresh rosemary at the end to keep it from burning. This way, it stays fragrant and flavorful.
- Get Cooking With Cast Iron: I love using a cast iron skillet for this recipe, it gives the potatoes the crispiest edges. Plus, it retains heat really well.
- Heat It Up: I let the oil get hot before adding the potatoes for even cooking. If the oil isn’t hot enough, they won’t crisp up properly.
- Space Them Out: I make sure the potatoes are in a single layer so they cook evenly. Overcrowding the pan leads to steaming instead of frying.
- Be Mindful Of Covering: I use a lid to help the potatoes cook faster, but I always remove it at the end for extra crispiness. Leaving the lid on the whole time makes them too soft.
- Chop Uniformly: I cut the potatoes into even pieces so they cook at the same rate. No one wants some burnt bits and some undercooked chunks.
- Careful With The Oil: I only use enough oil to prevent sticking, too much can make the potatoes soggy.
- Peel: I like keeping the skins on for extra texture and nutrients, but if you prefer them peeled, go for it! Either way, they’ll be delicious.
📖 Variations
You can easily play around with this potato onion hash recipe to fit your taste. Here are some ideas I’ve tried and loved:
More Veggies: I love tossing in ½ cup diced bell peppers, ½ cup chopped spinach, ½ cup sliced mushrooms, or ½ cup diced tomatoes for extra flavor and nutrition.
Fried Potatoes Seasoning: I switch up the seasoning depending on my mood, ½ teaspoon paprika or chili powder for heat, or ½ teaspoon garlic powder and 1 teaspoon fresh herbs like thyme or oregano for a classic touch. Fresh or dried Italian seasoning also works great.
Use Sweet Potatoes: If I’m craving something a little different, I swap 1 lb regular potatoes for 1 lb sweet potatoes. They crisp up beautifully and bring a naturally sweet twist to the dish.
🍽 Serving Suggestions
My quick potato onion hash are an ideal side dish because they are a great addition to any meal throughout the day.
Breakfast: I love serving these crispy potatoes with scrambled eggs, or a healthy veggie omelet. They also pair surprisingly well with sweet breakfasts like my vegan French toast or my easy oat milk pancakes.
Dinner: These sautéed potatoes go perfectly with just about any main dish. I often serve them with black bean quinoa burgers, or with my hearty vegan hamburger helper.
Lunch: Sometimes, I make this a light lunch by loading the potatoes with vegan sour cream, green onions, some of my vegan parmesan cheese and my rich mushroom walnut taco meat. It’s like a deconstructed baked potato, simple, satisfying, and so good.
🫙 Storage Directions
Refrigerator: I always let my pan-fried potatoes cool completely before storing them in an airtight container. They keep well in the fridge for 3-4 days.
Freezer: If I want to save leftovers for later, I freeze them in a freezer-safe container or resealable bag. They stay good for up to 3 months!
Reheating: While the microwave works in a pinch, I prefer reheating them on the stovetop. It helps bring back that crispy texture I love.
❓Recipe FAQs
If my potatoes turn out soggy, it’s usually because of too much oil, the wrong type of potato, or leaving the lid on too long. Using excess oil makes them absorb too much, so I always pan-fry them in a single layer for even cooking. Starchy potatoes like russets can also lead to a softer texture, so I prefer red potatoes or Yukon golds for better crispiness. And while covering the pan helps them cook, I make sure to remove the lid at the end so the moisture can escape and the potatoes crisp up perfectly!
If I’m deep frying potatoes, I always dry them first to keep them from getting soggy. But for pan-frying, it’s not really necessary. If I have extra time, I’ll dice the potatoes, spread them on a paper towel, and let them air dry for about 10 minutes before patting them dry. This helps with crispiness, but honestly, I usually just toss them straight into the pan. Either way, I make sure to serve my potato and onion skillet right away while it’s hot and crispy.
As a nutritionist, I know that potatoes often get a bad rap because they’re high in carbs and starch, but the truth is, they can be a great addition to a balanced diet when eaten in moderation. Potatoes are packed with fiber, vitamins, and minerals, including vitamin C, vitamin B6, potassium, and manganese, plus they contain antioxidants that support overall health. While they do have carbohydrates, these are healthy complex carbs that provide long-lasting energy and help keep you full.
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📋 Recipe Card
Pan-Fried Potatoes And Onions Hash
When I think of the perfect side dish that’s both comforting and easy to prepare, my Pan-Fried Potatoes and Onions Hash always come to mind. This healthy dish is perfect for breakfast, brunch, or dinner, and it’s ready in just 30 minutes! Naturally vegan and gluten-free, it features golden potatoes, sweet onions, and a hint of rosemary, it’s simply delicious.
Servings: 4 servings
Calories: 140kcal
Shop Ingredients on Jupiter- My #1 Secret Tip for making sure my potatoes turn out perfectly crispy on the outside and soft on the inside is to partially cook them first. I either boil or bake them until they’re about two-thirds of the way done, then let them cool before dicing and pan-frying. This little trick guarantees that they cook evenly and crisp up beautifully, no more undercooked centers or soggy edges!
- Add Herbs At The End: I always add fresh rosemary at the end to keep it from burning. This way, it stays fragrant and flavorful.
- Get Cooking With Cast Iron: I love using a cast iron skillet for this recipe, it gives the potatoes the crispiest edges. Plus, it retains heat really well!
- Heat It Up: I let the oil get hot before adding the potatoes for even cooking. If the oil isn’t hot enough, they won’t crisp up properly.
- Space Them Out: I make sure the potatoes are in a single layer so they cook evenly. Overcrowding the pan leads to steaming instead of frying.
- Be Mindful Of Covering: I use a lid to help the potatoes cook faster, but I always remove it at the end for extra crispiness. Leaving the lid on the whole time makes them too soft.
- Chop Uniformly: I cut the potatoes into even pieces so they cook at the same rate. No one wants some burnt bits and some undercooked chunks.
- Careful With The Oil: I only use enough oil to prevent sticking, too much can make the potatoes soggy.
- Peel: I like keeping the skins on for extra texture and nutrients, but if you prefer them peeled, go for it! Either way, they’ll be delicious.
Calories: 140kcal | Carbohydrates: 27.4g | Protein: 3.2g | Fat: 2.4g | Saturated Fat: 0.3g | Sodium: 303.6mg | Fiber: 2.8g | Sugar: 1.5g
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