Recipe image
Recipe Finder blog

Spicy Potato & Onion Hash (Simple Weeknight Recipe)

Prep 15 min Cook 20 min Difficulty 2/5

Crispy spicy potato and onion hash—ready in 35 minutes. Easy weeknight side or brunch dish.

Why this recipe works

A straightforward spicy potato and onion hash: crispy browned potatoes tossed with soft, translucent onion and a hit of red chili. Suited for quick weeknight dinners, brunch, or as a hearty side. This recipe is forgiving—use any common potato, tweak the chili level, and finish with an egg or fresh herbs if you like.

Search intent: how to make spicy potato and onion hash
  • spicy potato hash recipe
  • potato and onion hash
  • easy hash for brunch
  • crispy skillet potatoes
  • weeknight potato recipe
  • how to make potato hash

Key takeaways

Cut potatoes uniformly (1–1.5 cm) for even cooking.
Cook in a single layer to get crispy edges.
Adjust chili and seasonings to taste.

Recipe guide

A straightforward spicy potato and onion hash: crispy browned potatoes tossed with soft, translucent onion and a hit of red chili. Suited for quick weeknight dinners, brunch, or as a hearty side. This recipe is forgiving—use any common potato, tweak the chili level, and finish with an egg or fresh herbs if you like.

Crispy potatoes with soft onions in 35 minutes—simple and adaptable.

  • Cut potatoes uniformly (1–1.5 cm) for even cooking.
  • Cook in a single layer to get crispy edges.
  • Adjust chili and seasonings to taste.

Ingredients

Ingredients (serves 3–4): 600 g potatoes (peeled, diced 1–1.5 cm), 1 medium onion (finely chopped), 1 red chili (deseeded if desired, finely sliced), 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper.

Method

Heat oil in a large skillet over medium-high. Add potatoes in a single layer and cook undisturbed 5–7 min until one side is golden. Stir and press occasionally, cooking 8–10 more minutes until potatoes are tender and browned. Add onion and chili, cook 4–5 minutes until onion is soft. Season with salt and pepper, cook 1 more minute, then serve.

Tips & Variations

Tips: keep potato cubes uniform for even browning; don’t overcrowd the pan—work in batches if needed. Variations: add smoked paprika, chopped parsley, or a fried egg on top. Timing: prep 15 min, cook 20 min, difficulty 2/5.

Ingredients

  • 600 g potato
  • 1 medium onion
  • 1 red chili
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Peel and dice potatoes into 1–1.5 cm cubes for even cooking
  2. Peel and finely chop the onion
  3. Deseed and finely slice the red chili (keep seeds for more heat)
  4. Heat olive oil in a large skillet over medium-high heat
  5. Add diced potatoes in a single layer and cook undisturbed for 5–7 minutes until golden on one side
  6. Stir and continue to cook, pressing potatoes against the pan occasionally for 8–10 minutes until tender and browned
  7. Add chopped onion and sliced chili, stirring to combine, and cook 4–5 minutes until onion is soft and translucent
  8. Season with salt and black pepper, taste and adjust seasoning
  9. Cook another minute to meld flavors, then remove from heat and serve immediately

FAQs

How can I adjust the spiciness? Use less chili or remove seeds; add chili flakes or hot sauce to increase heat.
Can I make this ahead and reheat it? Yes—cool, store in fridge up to 3 days. Reheat in a skillet over medium to crisp the potatoes.
What potatoes work best? Any waxy or all-purpose potato works (Yukon Gold, red, or russet); cut sizes 1–1.5 cm for even cooking.