FRIED POTATOES & ONIONS

classic recipe for Fried Potatoes & Onions — crispy, savory, and perfect as a side or breakfast hash.

Ingredients

• 3 medium russet or Yukon Gold potatoes (about 1.5 lbs)

• 1 medium yellow or sweet onion

• 2–3 tbsp butter or oil (or bacon grease for best flavor)

• 1 tsp salt (or to taste)

• ½ tsp black pepper

• Optional: ½ tsp paprika, garlic powder, or fresh rosemary

Instructions

1. Prep the potatoes
   Peel (or scrub) potatoes and cut into ½-inch cubes. Place in a bowl of cold water for 5 minutes to remove excess starch, then drain and pat completely dry with a towel. (This ensures crisping.)

2. Slice the onion
   Cut onion into thin half-moons or small dice.

3. Par-cook the potatoes (optional but helpful)
   For guaranteed tender centers: boil cubed potatoes in salted water for 5 minutes, then drain well. Or use raw for extra crispy edges with slightly firmer centers.

4. Sear the potatoes
   Heat a large skillet (cast iron works best) over medium-high heat. Add 2 tbsp fat. Once hot, add potatoes in a single layer. Don’t stir for 3–4 minutes until bottoms are golden brown. Stir and repeat until potatoes are crispy and cooked through (about 10–12 minutes).

5. Add onions
   Push potatoes to one side, add remaining 1 tbsp fat and onions. Cook 1–2 minutes until onions soften and turn translucent. Mix everything together.

6. Season and finish
   Sprinkle with salt, pepper, and any optional spices. Stir and cook another 2–3 minutes until onions are lightly caramelized and potatoes are crispy.

Serving Suggestions

• Top with fried eggs for breakfast.

• Serve alongside sausage, steak, or roasted chicken.

• Garnish with fresh parsley or chives.

Tips

• Don’t crowd the pan – work in batches if needed.

• Use leftover baked potatoes – dice and fry for faster results.

• For extra crunch – press down with a spatula as they cook.

Enjoy your golden, savory fried potatoes and onions!