🥔 Fried Potatoes and Onions
🕒 Prep Time: 10 min | Cook Time: 25–30 min
Serves: 4
🍴 Ingredients:
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4 medium russet or Yukon gold potatoes, peeled (optional) and sliced or diced
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1 medium yellow or sweet onion, thinly sliced
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3–4 tbsp oil or bacon grease (for flavor)
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1 tsp salt (or to taste)
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½ tsp black pepper
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Optional: garlic powder, paprika, or fresh herbs (like parsley or thyme)
🔪 Instructions:
1. Prep the Potatoes:
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Slice into thin rounds or dice into ½-inch cubes (uniform size = even cooking).
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Optional: Soak in cold water for 10–20 minutes to remove excess starch (makes them crispier). Drain and pat dry well.
2. Heat the Pan:
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Heat oil or bacon grease in a large cast iron skillet or heavy pan over medium heat.
3. Cook the Potatoes:
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Add potatoes in a single layer. Let them cook undisturbed for 5–7 minutes to develop a crust.
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Stir and flip occasionally for even browning, but don’t over-stir — you want those crispy edges!
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Season with salt, pepper, and any optional spices.
4. Add Onions:
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Once potatoes are halfway cooked (about 10–12 minutes in), stir in sliced onions.
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Continue cooking, stirring occasionally, until onions are soft and golden, and potatoes are crispy and tender — about another 10–15 minutes.
5. Finish & Serve:
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Taste and adjust seasoning.
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Garnish with chopped parsley, green onions, or cheese if desired.
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Serve hot as a side or breakfast base.
🔄 Variations:
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Southern-style: Use bacon grease and top with crumbled bacon.
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Spicy: Add crushed red pepper flakes or diced jalapeños.
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Loaded: Add shredded cheddar, sour cream, and green onions.
Want to know how to make it in the oven, air fryer, or add sausage or eggs for a full meal?
