Imagine biting into the most irresistible breakfast dish that transforms ordinary potatoes into a crispy, flavor-packed masterpiece. Our Caramelized Onion and Kalamata Olive Hash Browns are not just a side dish—they're a culinary adventure that will revolutionize your morning routine. With the sweet depth of caramelized onions and the briny punch of Kalamata olives, this recipe elevates the classic hash brown into a gourmet experience that will make your taste buds dance and your guests beg for the recipe.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large potatoes, grated
- 1 large onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare your ingredients by thoroughly washing and peeling the potatoes. Using a box grater or food processor, grate the potatoes into fine shreds. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture to ensure crispy hash browns.
- In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the thinly sliced onions and cook slowly, stirring occasionally, until they become deeply golden brown and caramelized, approximately 15-20 minutes. This slow cooking process will develop rich, sweet flavors.
- While the onions are caramelizing, chop the Kalamata olives into small pieces. Set aside.
- Once the onions are caramelized, remove them from the skillet and set aside. Increase the heat to medium-high and add the remaining olive oil.
- Spread the grated potatoes evenly in the skillet, creating a thin, uniform layer. Season generously with salt and pepper. Cook without stirring for 5-7 minutes until the bottom becomes golden and crispy.
- Carefully flip the hash browns in sections, or use a plate to invert the entire potato cake. Cook the other side for an additional 5-7 minutes until equally crisp and golden.
- Sprinkle the caramelized onions and chopped Kalamata olives over the hash browns, gently folding them into the crispy potatoes.
- Transfer the hash browns to a serving plate and garnish with freshly chopped parsley. Serve immediately while hot and crispy.
Tips
- Moisture is the Enemy of Crispiness: Always thoroughly squeeze out excess water from your grated potatoes using a clean kitchen towel. This is the secret to achieving those golden, crispy edges.
- Low and Slow for Caramelization: Don't rush the onion caramelization process. Medium-low heat and patience will develop those rich, sweet flavors that make this dish extraordinary.
- Cast Iron Skillet Magic: If possible, use a cast iron skillet for the best heat distribution and crispy texture. It helps create an even, golden-brown crust.
- Season Generously: Don't be shy with salt and pepper. Proper seasoning is key to bringing out the complex flavors of the potatoes, onions, and olives.
- Serve Immediately: Hash browns are best enjoyed hot and crispy, so time your cooking to serve right away. The texture is most delightful when fresh from the skillet.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 3g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
