This post was first written in June 2013 and updated in June 2021.
Potato and Onion Hash – grated vegetables slowly fried until there is lovely crisp crust. served with bacon, peas and ketchup. Or you could whizz up all the ingredients into a warming soup instead. Take it with you in a flask if you’re out and about.
What do I need to make potato and onion hash
- For 2 people, you will need
- a couple of onions, chopped
- a grated carrot
- a potato, grated
- and to serve
- a couple of rashers of bacon
- mug of frozen peas
- and some ketchup
How To Make Potato and Onion Hash
Put grated potatoes, chopped onions and grated carrots into a clean tea towel and squeeze out as much mixture as you can.
Combine all the vegetables, except the peas, in a bowl. Season and mix very well. Heat a pan with some oil in it. Put all the mixture in, cover with a lid and cook very slowly until a golden crust has formed.
Flip over as best you can, it’s pretty soft and doesn’t hold together very well. I generally flip it in pieces. Continue cooking until the second side is done and the potato is soft and cooked.
Meanwhile, grill the bacon to how you like it, and cook the peas
Serve with the bacon, peas and ketchup on the side
Variations
- You could add the bacon into the hash before cooking.
- Add any other vegetables you want to, the only base really is potato and onion.
- If you aren’t at home to eat this, you could cook it beforehand and take to work cold in a lunchbox.
- Or use all the same ingredients and make a lovely warming soup to take with you.
This is from Meal Plan 1, a complete 7 day plan for 2 adults. Contains 3 meals a day, plus snacks, all recipes and a shopping list. If you are following the plan and need more calories, top up with one or more of the weeks cakes and bakes
Ingredients
Hash
- 400 g onions chopped. This amount is 1 decent sized onion each
- 90 g carrots grated, no need to peel
- 300 g white potatoes grated, can leave the peel on if you like
To Serve
- 80 g bacon
- 100 g peas
- ketchup (optional)
Instructions
- Combine all the vegetables, except the peas, in a bowl. Season and mix very well. Put the potatoes, onions and carrots into a clean tea towel and squeeze out as much moisture as you can.
- Heat a pan with some oil in it. Put all the mixture in, press it all down firmly, cover with a lid and cook very slowly until the onions are translucent and cooked through
- Flip over sections with a fish slice, pressing down to keep sections whole if you can. I generally flip it over in pieces, it's pretty soft
To Serve
- Meanwhile, grill the bacon to how you like it, and cook the peas
- Serve with the bacon, peas and ketchup on the side
Equipment Needed
Notes
- You could add the bacon into the hash before cooking.
- Add any other vegetables you want to, the only base really is potato and onion.
- If you aren't at home to eat this, you could cook it beforehand and take to work cold in a lunchbox.
- Or use all the same ingredients and make a lovely warming soup to take with you.
Glad you liked it Robert
Delicious, don’t think I squeezed out enough liquid, I’ll know for next time, certainly will be having it again.
You’re getting good at this
I tried this and messed it up, but oh boy it tastes amazing (especially with a little bit of brown sauce.)
I couldn’t find my grater so I chopped the potato into little chips with a mandoline so it didn’t really want to go together but it was amazing!
ooh yes, butter would be lovely, and I will def try the paprika
Adding bacon to the rosti mix is a must! Also I like them fried in butter, gives a lovely golden crust, and a tsp of smoked paprika works very well. 😉
Ooh, heartburn, not nice. It’s great to twiddle with recipes, you find what you really like that way.
Glad you liked it 🙂
Absolutely delicious. I eased off on the onions a bit as eating that many onions is asking for a sleepless night of heartburn 😉