Sometimes a girl needs potatoes. Actually, sometimes a girl just really, really, really wants potatoes - and today was that day. So, I indulged myself this morning with this potato onion hash and some incredible cinnamon pecan pancakes. These potatoes are SOOO easy that anyone could make them-- literally. The hardest part is waiting for them to finish cooking because they smell SO delicious when they're cooking that you'll have a hard time not eating them straight from the pan. This recipe makes enough for 2 adults as a side dish.
- 2 TB olive oil
- 2 medium-sized Idaho potatoes, peeled (see below for cutting instructions)
- 1/3 to 1/2 cup chopped onion
- 1/4 tsp garlic powder
- sea salt and fresh cracked pepper to taste
- Clean and peel your potatoes. Halve lengthwise. Put cut sides down and halve lengthwise again.
- Now, slice the potato quarters into even-sized slices. Be careful here to not cut any too thick because they will still be crunchy when the rest of the slices are done cooking.
- Heat your oil over medium heat in a non-stick skillet.
- Add in your potato and onion, and stir every 30 seconds or so to keep them from burning/sticking to the bottom.
- Add your salt, pepper, and garlic powder and stir.
- Cook until potatoes and onions are softened and browned to your liking, about 7-9 minutes. Serve up nice and hot...and try to resist the urge to eat them all before the they're done cooking!