🥔🧅 Southern-Style Fried Potatoes and Onions
🧾 Ingredients (Serves 4–6):
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4–5 medium russet potatoes, peeled (optional) and sliced or diced
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1 large onion, sliced
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3–4 tbsp oil (vegetable, canola, or bacon grease for extra flavor)
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Salt and black pepper, to taste
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Optional:
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1/2 tsp paprika (for color & flavor)
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A pinch of garlic powder
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Fresh or dried parsley for garnish
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Bell peppers or bacon for variety
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🔪 Instructions:
1. Prep the potatoes:
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Slice potatoes into thin rounds or 1/2-inch cubes. Rinse in cold water to remove excess starch (helps them crisp).
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Pat dry thoroughly with paper towels or a clean kitchen cloth.
2. Cook the onions:
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Heat 1 tbsp of oil in a large skillet (cast iron works best) over medium heat.
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Add sliced onions and sauté until they start to soften and brown (about 5–7 minutes). Remove and set aside.
3. Fry the potatoes:
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Add remaining oil to the skillet. Add potatoes in a single layer (work in batches if needed).
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Let them sit without stirring for 3–4 minutes to develop a crust.
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Flip/stir occasionally and continue cooking for 15–20 minutes until golden brown and tender.
4. Combine & season:
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Add cooked onions back in.
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Season with salt, pepper, and optional paprika or garlic powder. Toss everything together and cook another 2–3 minutes.
5. Serve:
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Garnish with parsley or chives, if desired. Serve hot with eggs, steak, or on their own!
📝 Tips:
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Want them extra crispy? Use leftover cooked potatoes (like from the night before).
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For smoky flavor, cook chopped bacon first and fry potatoes in the bacon fat.
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Add diced bell peppers with the onions for color and sweetness.
Would you like a breakfast hash version, or a sheet pan-roasted version of this dish?
