Cook the veggies. Once the butter has melted, add in the diced potatoes, diced onions, minced garlic, salt, and pepper to the skillet and stir together. Allow the veggies to cook undisturbed for 5 minutes.
Flip the veggies. After 5 minutes, use a spatula to gently stir or flip the mixture. Allow it cook for an additional 5 minutes or until the potatoes have began to crisp and the onions have softened.
HOW TO MAKE IT AHEAD OF TIME To store the meal either ahead of time or as leftovers, allow it to cool completely and then place in an airtight container. You can store it for about 4 to 5 days. You can also freeze the hash if you prefer. To do this, allow it to cool completely and then place in an airtight container. It will stay fresh for about 2 months. If you make the hash ahead of time and you want to add eggs to it don’t make the eggs ahead of time. Instead, cook the eggs while you are reheating the hash.