Fried Potatoes and Onions is a classic comfort side dish — simple, hearty, and absolutely delicious. Crispy edges, tender centers, and sweet, caramelized onions make it perfect alongside breakfast eggs, grilled meats, or just on its own with ketchup or hot sauce.
🥔 Fried Potatoes and Onions
🍽️ Serves: 4
⏱️ Time: 10 min prep • 20–25 min cook
🛒 Ingredients:
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4 medium russet potatoes (or Yukon Golds), peeled and diced or sliced
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1 large onion, sliced thinly (yellow or sweet onion works best)
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2–3 tbsp oil (vegetable, canola, or bacon fat for flavor)
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Salt and black pepper, to taste
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Optional:
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1/2 tsp garlic powder or smoked paprika
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Chopped parsley or green onions for garnish
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Red pepper flakes for heat
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👩🍳 Instructions:
1. Prep the potatoes:
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Dice or slice potatoes evenly for even cooking.
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Soak in cold water for 5–10 minutes (optional, but helps remove excess starch = crispier results).
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Drain and pat dry thoroughly with paper towels.
2. Heat the skillet:
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Heat oil in a large skillet (cast iron is ideal) over medium-high heat.
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Once shimmering, add potatoes in a single layer. Let them cook undisturbed for 5–6 minutes to develop a golden crust.
3. Add the onions:
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Stir potatoes, then add sliced onions and season with salt, pepper, and optional spices.
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Reduce heat to medium. Continue to cook, stirring occasionally, for 15–20 minutes until potatoes are tender and onions are caramelized and golden.
4. Finish & serve:
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Taste and adjust seasoning.
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Garnish with parsley or green onions if you like.
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Serve hot with eggs, sausages, grilled meats, or just eat ’em straight from the skillet!
🔄 Variations:
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Southern-style: Cook in bacon grease and stir in chopped cooked bacon at the end.
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Crispier: Spread potatoes out more and use a larger pan or cook in batches.
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Add-ins: Try bell peppers, garlic, mushrooms, or cheese.
Want a breakfast hash, air fryer version, or a German-style Bratkartoffeln with vinegar and mustard? I’ve got those too — just let me know!
