Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1/2-inch dice
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 4 large eggs
- 2 tbsp chopped fresh parsley (optional)
Do This
- 1) Parboil diced potatoes in salted water for 5 minutes; drain and dry well.
- 2) Heat a 12-inch cast iron skillet over medium-high heat; add olive oil and butter.
- 3) Add potatoes in a single layer; cook 12–15 minutes, turning occasionally, until deeply golden and crisp.
- 4) Toss in onion, salt, pepper, paprika, and garlic powder; cook 5–6 minutes until onion is soft and browned at the edges.
- 5) Make 4 wells; crack in eggs. Cover and cook on medium heat 3–7 minutes (3–4 runny, 5–6 jammy, 6–7 firm whites).
- 6) Remove from heat; rest 1 minute, garnish with parsley, and serve hot.
Why You’ll Love This Recipe
- Crispy, golden potatoes with savory browned onions in every bite.
- All-in-one-pan breakfast that feels hearty and special, but is very doable on a weekday.
- Flexible eggs: cook them sunny-side, jammy, or fully set to match your mood.
- Easy to customize with cheese, hot sauce, or leftover cooked meat or veggies.
Grocery List
- Produce: Yukon Gold potatoes (1 1/2 lb), yellow onion (1), fresh parsley (optional)
- Dairy: unsalted butter, large eggs (4)
- Pantry: olive oil, kosher salt, black pepper, smoked paprika, garlic powder
Full Ingredients
For the Crispy Potato & Onion Hash
- Yukon Gold potatoes: 1 1/2 lb (680 g), cut into 1/2-inch dice
- Kosher salt: 1 tsp for seasoning, plus 1 tbsp for salting the parboil water
- Olive oil: 2 tbsp
- Unsalted butter: 2 tbsp
- Yellow onion: 1 medium, diced (about 1 1/2 cups)
- Freshly ground black pepper: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Garlic powder: 1/4 tsp
For the Eggs & Finishing
- Large eggs: 4
- Chopped fresh parsley (optional): 2 tbsp
- Optional for serving: hot sauce, ketchup, sour cream, or sliced scallions
Step-by-Step Instructions
Step 1: Dice and parboil the potatoes
Bring a medium pot of water to a boil and add 1 tbsp kosher salt. Add the 1 1/2 lb diced potatoes and boil for 5 minutes (you want them just barely tender on the outside, not fully cooked through).
Drain the potatoes well in a colander, then spread them on a clean kitchen towel or a paper towel–lined sheet pan. Pat them dry thoroughly. Dry potatoes = crispier hash.
Step 2: Preheat the skillet and fats
Place a 12-inch cast iron skillet (or heavy stainless-steel skillet) over medium-high heat for 2 minutes. Add 2 tbsp olive oil and 2 tbsp butter and let the butter melt and foam.
The fats should look shimmering and hot (but not smoking) before the potatoes go in.
Step 3: Pan-fry the potatoes until crispy
Add the dried potatoes to the skillet and spread them into a single, even layer. Let them cook undisturbed for 4 minutes to build a crust.
Continue cooking for 8–11 minutes, turning the potatoes every 2–3 minutes, until they are deeply golden-brown with crisp edges. If the pan looks dry at any point, add 1 additional tablespoon of oil.
Step 4: Add onions and seasonings
Add the diced onion to the skillet and toss to combine with the potatoes. Sprinkle in 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 1/4 tsp garlic powder.
Cook for 5–6 minutes, stirring occasionally, until the onion is soft and lightly browned and the spices smell fragrant. Taste and add more salt or pepper if needed.
Step 5: Make wells and add the eggs
Reduce heat to medium. Use a spoon to make 4 shallow wells in the hash mixture, down to the surface of the skillet.
Crack 1 egg into each well. Lightly season the eggs with a pinch of salt and pepper.
Step 6: Cover and cook eggs to your preference
Cover the skillet with a lid (or a sheet pan). Cook until the egg whites are set and the yolks are done to your liking:
- Runny yolk / soft set whites: 3–4 minutes
- Jammy yolk: 5–6 minutes
- Fully set yolk: 6–7 minutes
If you want to follow food-safety guidance, cook eggs until the thickest part reaches 160°F (71°C).
Step 7: Finish, garnish, and serve
Remove from heat and let the skillet rest uncovered for 1 minute (this helps the eggs finish gently and keeps the potatoes crisp).
Sprinkle with 2 tbsp chopped parsley if using. Serve straight from the skillet, scooping a generous portion of crispy potatoes and onions with one egg on top.
Pro Tips
- Dry the potatoes well: Moisture is the enemy of crispiness. Pat them dry after draining.
- Don’t stir too soon: Giving the potatoes a few minutes untouched is how you get that browned crust.
- Use enough fat and heat: A hot skillet plus oil/butter helps the potatoes fry rather than steam.
- Cut evenly: Keep the dice close to 1/2 inch so everything cooks at the same pace.
- Prefer separate eggs? Fry or poach eggs in a second pan and place on top at the end for maximum potato crisp.
Variations
- Cheesy hash: Sprinkle 1/2 cup (2 oz) shredded sharp cheddar over the potatoes right before adding the eggs; cover for 1 minute to melt.
- Meat lover’s: Add 1 cup cooked crumbled bacon or browned breakfast sausage when you add the onions.
- Southwest-style: Add 1/2 cup diced bell pepper with the onion and finish with hot sauce and a spoonful of sour cream.
Storage & Make-Ahead
For best texture, store the hash (potatoes and onions) separately from the eggs. Refrigerate the hash in an airtight container for up to 4 days. Reheat in a skillet over medium heat with 1–2 teaspoons oil for 6–8 minutes, stirring only occasionally, until hot and re-crisped. Cook fresh eggs to serve.
Make-ahead option: dice the potatoes and onion up to 24 hours ahead. Keep diced potatoes submerged in cold water in the refrigerator, then drain and dry well before parboiling.
Nutrition (per serving)
Approximate, based on 4 servings: 360 calories, 13 g protein, 34 g carbs, 20 g fat, 4 g fiber, 650 mg sodium.
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