Simple hash brown potatoes

By Irene Matys
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  • 2 large russet potatoes, scrubbed , boiled and 1 centimeter diced
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1 medium sweet onion, finely diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper


  1. Melt butter with oil in a large skillet over medium heat.
  2. Add onions and cook for two to three minutes until soft and translucent.
  3. Add potatoes, paprika, salt and pepper and cook until crisp and colder brown, about ten minutes.


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