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Spud Suds & Solanum Sizzle

Pan-Fried Potato and Tomato Hash with Golden Sautéed Onions

40 minutes
Serves 4
DinnerAmericanGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take

Inspired by the American diner classic, this rustic hash is a masterclass in pan-crisping potatoes and coaxing flavor from humble ingredients. You'll learn the joy of staged sautéing, building layers of color and texture for a dinner that's both hearty and heroically simple.

Ingredients

Yield
4

Instructions

  1. 01
    Place the diced potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, reduce to a simmer, and cook for 6-7 minutes until just barely tender. Drain well and set aside.
  2. 02
    While the potatoes cook, heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Add the onions and 1/4 teaspoon salt. Sauté, stirring occasionally, until golden and soft but not browned, about 8-10 minutes. Transfer onions to a bowl and set aside.
  3. 03
    Add remaining 1 tablespoon olive oil to the same skillet. Increase heat to medium-high. Scatter the drained potatoes in an even layer and cook undisturbed for 4-5 minutes until the undersides develop a crisp, golden crust.
  4. 04
    Stir the potatoes, then add the diced tomatoes and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until tomatoes start to break down and potatoes deepen in color, 5-7 more minutes.
  5. 05
    Push the hash to the sides of the skillet, creating a well in the center. Add the garlic, smoked paprika, and thyme to the center and let them sizzle for 30 seconds, just until fragrant.
  6. 06
    Return the sautéed onions to the pan and fold everything together. Cook 2 more minutes to let flavors mingle.
  7. 07
    Drizzle in red wine vinegar, stir, and season with black pepper. Taste and adjust salt if needed.
  8. 08
    Transfer hash to a serving platter and shower generously with chopped parsley. Serve hot.

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