Potato Onion Hash -- VeganMOFO #23

Sometimes a girl needs potatoes. Actually, sometimes a girl just really, really, really wants potatoes - and today was that day. So, I indulged myself this morning with this potato onion hash and some incredible cinnamon pecan pancakes. These potatoes are SOOO easy that anyone could make them-- literally. The hardest part is waiting for them to finish cooking because they smell SO delicious when they're cooking that you'll have a hard time not eating them straight from the pan. This recipe makes enough for 2 adults as a side dish.

Ingredients:

• 2 TB olive oil
• 2 medium-sized Idaho potatoes, peeled (see below for cutting instructions)
• 1/3 to 1/2 cup chopped onion
• 1/4 tsp garlic powder
• sea salt and fresh cracked pepper to taste

Method:

1. Clean and peel your potatoes. Halve lengthwise. Put cut sides down and halve lengthwise again.

2. Now, slice the potato quarters into even-sized slices. Be careful here to not cut any too thick because they will still be crunchy when the rest of the slices are done cooking. 

3. Heat your oil over medium heat in a non-stick skillet.
4. Add in your potato and onion, and stir every 30 seconds or so to keep them from burning/sticking to the bottom.
5. Add your salt, pepper, and garlic powder and stir.
6. Cook until potatoes and onions are softened and browned to your liking, about 7-9 minutes.  Serve up nice and hot...and try to resist the urge to eat them all before the they're done cooking!