pan-fried potatoes and onions

Here’s a simple and delicious recipe for Pan-Fried Potatoes and Onions — a crispy, golden, and savory side dish that pairs perfectly with breakfast, meats, or even on its own with a dollop of sour cream.

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🥔🧅 Pan-Fried Potatoes and Onions

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🛒 Ingredients:

• 4 medium potatoes, peeled and diced (Yukon Gold or Russets work best)

• 1 large onion, thinly sliced or chopped

• 2–3 tbsp vegetable oil, butter, or a mix of both

• Salt & pepper, to taste

• Optional:

  • ½ tsp paprika or smoked paprika

  • ½ tsp garlic powder or fresh minced garlic

  • Chopped parsley or chives for garnish

  • Bacon or sausage for added richness

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🔪 Instructions:

1. Parboil the potatoes (optional but recommended):

   • Bring a pot of salted water to a boil. Add diced potatoes and cook for 5–6 minutes, just until slightly tender.

   • Drain and let steam dry. This helps them crisp up better in the pan.

2. Heat the pan:

   • In a large skillet (preferably cast iron or nonstick), heat the oil/butter over medium heat.

3. Add potatoes:

   • Spread potatoes in a single layer. Don’t stir too much at first — let them brown on one side for 4–5 minutes before flipping.

4. Add onions:

   • Stir in onions (and garlic, if using) and continue to cook, stirring occasionally, for another 10–15 minutes until everything is golden brown and crisp.

5. Season and finish:

   • Sprinkle with salt, pepper, paprika, or your favorite herbs/spices.

   • Garnish with fresh herbs if desired.

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🍽️ Serving Ideas:

• With fried eggs or omelets for breakfast

• Alongside sausages, pork chops, or steak

• Add some cheese on top for a melty twist

• Serve with ketchup, hot sauce, or aioli on the side

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