A delightful twist on the classic potato hash, perfect for any meal of the day.
Boil the potatoes and garlic in salted water until tender, about 10 minutes. Drain and let cool slightly.
Ensure the potatoes are not overcooked to maintain their texture.
In a frying pan, heat a tablespoon of canola oil over medium heat. Add the onions and sauté until golden brown. Remove and set aside.
Stir occasionally to prevent the onions from burning.
Mash the cooked potatoes and garlic coarsely. Mix in the caramelized onions and season with salt and pepper.
Leave some chunks in the mash for a better texture.
Heat the remaining oil and butter in the frying pan over medium heat. Add the potato mixture and press down slightly. Cook until the bottom is golden and crispy, about 5 minutes.
Avoid stirring to allow a crispy crust to form.
Flip the potato mixture using a spatula and cook the other side until golden and crispy, another 5 minutes. Serve hot.
Serve immediately for the best texture and flavor.
