This is the best potato and onion skillet hash you will ever taste. I can honestly eat this for breakfast lunch or dinner end it takes 10 minutes maximum from start to finish. If every breakfast restaurant served potato hash like this, I would probably live there. This is everything I adore and strive for in home cooking. It is so simple with 4-5 ingredients but absolutely delicious. Often times the easiest recipes are the ones that taste the best in my humble opinion and we do not need 36 different ingredients to make something taste good. For this recipe you will need:
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2 large potatoes — I used Yukon Yellow potatoes
1/2 finely diced onion
salt, pepper, dry oregano to taste
2-3 tablespoons avocado oil
parsley for garnish
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Please note: I love sprinkling feta on top but it’s totally optional. Feta is life. Feel free to use any seasonings you like as well as any potato of choice.
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Wash, peel, and cut the potatoes into 1/4 inch circles. Cut each circle lengthwise and then dice it the opposite way so that you have very small cubes. Your potato cubes should be more or less the same size so that they can cook evenly. Dice your onion as well and on medium-high heat on the stove add the oil of choice to a skillet and sauté your onions for 1-2 minutes until translucent. Add the diced potatoes and stir. Season with salt, pepper and oregano and stir again. Let the potatoes cook as you stir until they have colour. Once they have colour add a lid on your pan and let them cook for 2-3 minutes. By adding on a lid you are allowing the potato to cook on the inside. Keep an eye on them and once they are crispy, golden and fully cooked you can take them off the heat. You can always give the potato a taste test and season with more salt accordingly. Garnish with parsley and if you wanted to add feta on top you are more than welcome to. Sometimes we do and other times we don’t. Enjoy and follow for more.

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