Here’s a simple, versatile way to cook potatoes and onions—a classic combo that works as a side dish, breakfast hash, or base for other meals. 🥔🧅
🥔🧅 Sautéed Potatoes & Onions
🧾 Ingredients (2–3 servings)
- 4 medium potatoes, peeled or scrubbed, diced or sliced
- 1 large onion, thinly sliced
- 2–3 tbsp olive oil or butter
- Salt and black pepper, to taste
- Optional: garlic, paprika, fresh herbs (parsley, thyme, rosemary)
👩🍳 Instructions
- Prep the Potatoes
- Dice or slice potatoes evenly.
- Optional: parboil potatoes in salted water 5–7 minutes for faster cooking and fluffier texture. Drain well.
- Cook the Onions
- Heat oil or butter in a large skillet over medium heat.
- Add onions and cook 3–5 minutes until softened and slightly golden.
- Cook the Potatoes
- Add potatoes to the skillet with onions.
- Season with salt, pepper, and optional herbs/spices.
- Cook 15–20 minutes, stirring occasionally, until potatoes are tender and golden.
- Optional: cover for a few minutes to help soften potatoes, then uncover to crisp.
- Serve
- Serve hot as a side dish, breakfast hash, or with fried/poached eggs.
⭐ Tips
- For extra crispiness, use medium-starch potatoes (Yukon Gold or red potatoes).
- Add garlic near the end to avoid burning.
- Sprinkle paprika, cumin, or chili powder for a flavor twist.
- You can also bake this mix at 200 °C / 400 °F for 25–30 minutes, stirring halfway.
If you want, I can give a loaded version with bacon, cheese, and herbs—or a Spanish-style patatas a la plancha version.
Do you want me to do that?
