- 4 Yukon Gold potatoes, diced
- 4 Tablespoons olive oil
- 1 yellow onion, halved and sliced
- 2 Teaspoons chili powder
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
Preheat the oven to 425 degrees.
Coat the bottom of a sauté pan with 2 tablespoons of the olive oil and add the onion. Cook over medium heat for 30 minutes, stirring frequently. Combine the chili powder, salt, and pepper in a large bowl and mix well. Add the potatoes to the mixture and stir well. On a cookie sheet, lay out the potatoes in a single layer (use cooking spray, if needed). Bake until golden brown, about 25 minutes. In a large bowl, combine the hash browns with the onions and serve.