Teresa's Recipes
Rustic Caramelized Onion and Country Potato Hash
Indulge in the rich, warm flavors of this rustic country dish. Our Caramelized Onion and Country Potato Hash combines golden brown, crispy potatoes with the sweet, deep flavor of caramelized onions. A sprinkle of fresh parsley and a hint of garlic tie everything together, creating a breakfast or brunch that's both hearty and satisfying. Originating from the traditional American breakfast, this dish has evolved into a versatile meal that can be enjoyed at any time of the day.
Ingredients
- 2 tablespoons, finely chopped Fresh parsley
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, freshly ground Black pepper
- 2 cloves, minced Garlic
- 4 cups, cubed Country-style potatoes
- 2 medium, thinly sliced Onions
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Breakfast/Brunch
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Calories: 250
- Fat: 10g
- Carbs: 35g
- Protein: 5g
- Sodium: 600mg
- Sugar: 5g
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the thinly sliced onions to the skillet. Cook, stirring occasionally, until they become soft and develop a deep, caramel color. This process will take about 15 minutes and adds a lot of flavor to the dish.
- Add the cubed potatoes to the skillet. Cook, stirring occasionally, until they turn golden brown and crispy. This will take approximately 20 minutes. To ensure even browning, avoid stirring too frequently.
- Add the minced garlic to the skillet. Cook until it becomes fragrant, which should take about 1 minute.
- Season the hash with salt and freshly ground black pepper to taste. Stir well to distribute the seasoning evenly.
- Just before serving, sprinkle the hash with the finely chopped fresh parsley. This adds a fresh, vibrant note to the hearty dish.
Tips
- For a variation, consider adding cooked bacon or sausage for a meaty touch.
- To make this dish ahead of time, cook everything except the parsley and reheat in the skillet when ready to serve. Add the parsley just before serving.