Rustic Potato and Caramelized Onion Hash

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A hearty skillet hash combining diced potatoes and slowly caramelized onions, perfect for a comforting brunch or side dish. This American-inspired recipe, ready in about 55 minutes, combines russet potatoes, yellow onion, olive oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium (about 1.5 lbs) russet potatoes
• 2 large yellow onion
• 4 tbsp olive oil
• 2 tbsp unsalted butter
• 3 minced garlic cloves
• 1 tbsp chopped fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Peel and dice 3 medium russet potatoes into 1/2-inch cubes, rinse under cold water, then pat dry thoroughly.
2. Step 2: Peel and thinly slice 2 large yellow onions.
3. Step 3: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 25-30 minutes until deep golden brown and caramelized.
4. Step 4: In a separate skillet, heat remaining 2 tbsp olive oil over medium-high heat. Add the diced potatoes, seasoning with 1 tsp salt and 1/2 tsp black pepper, and cook for 15 minutes, stirring occasionally, until golden and crispy on the outside and tender inside.
5. Step 5: Add 3 minced garlic cloves and 1 tbsp chopped fresh rosemary to the potatoes, sauté for 1 minute until fragrant.
6. Step 6: Combine the caramelized onions with the potatoes in the skillet. Season with remaining 1/2 tsp salt and 1/2 tsp black pepper, stir to mix well.
7. Step 7: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving warm.