These delicious fried potatoes and onions are an amazing breakfast paired with eggs, sausage, or bacon. You can also serve them as a side to any meal.
Ingredients
1 large onion – sliced thinly
3-4 medium Russet potatoes – washed and peeled
2 tablespoons butter (or more)
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil – or omit the vegetable oil if you prefer
Optional Add-Ins:
1 tablespoon chives – chopped (garnish)
1 teaspoon red pepper flakes
2-3 cloves of garlic – minced or ½ teaspoon of garlic powder
HOW TO MAKE FRIED POTATOES AND ONIONS
Step 1: Into 1/4-inch thickness, slice the onions and potatoes.
Step 2: Add the butter and olive oil to a large frying pan. Heat over medium-high heat. Then, add the sliced potatoes and onions. Put the lid on and cook the onions and potatoes for about 10 minutes. DO NOT STIR. To taste, season with salt and pepper.
Step 3: Uncover and gently flip the potatoes and onions over using a spatula. Be very careful not to break them apart. You can add 1 to 2 tablespoons extra butter if the potatoes are too dry.
Step 4: Continue to cook the potatoes and onions for additional 5 minutes or until the potatoes start to turn slightly browned, stirring often. Decrease the heat if the potatoes and onions begin to burn.
Step 5: Cook further until the potatoes are crispy. Then, add the garlic or garlic powder and red pepper flakes (optional).
Step 6: Gently flip the potatoes and onions to coat them in the garlic and red pepper. Take the pan off the heat and transfer the fried potatoes and onions to a plate lined with paper towels. Allow them to rest for about 5 minutes.
Step 7: Before serving, garnish the fried potatoes and onions with chives. Enjoy!
NOTES:
SLICING: I use a mandolin to slice the potatoes and onions.
VARIATIONS: You can use butter or bacon grease to saute the onions and potatoes. Feel free to throw in a little chopped dill or your preferred fresh herbs.
POTATOES: Swap Russet potatoes with gold potatoes. You can dice them instead of slicing them.
Ingredients
- 1 large onion – sliced thinly
- 3-4 medium Russet potatoes – washed and peeled
- 2 tablespoons butter (or more)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil – or omit the vegetable oil if you prefer
- Optional Add-Ins:
- 1 tablespoon chives – chopped (garnish)
- 1 teaspoon red pepper flakes
- 2-3 cloves of garlic – minced or ½ teaspoon of garlic powder
Instructions
Step 1: Into 1/4-inch thickness, slice the onions and potatoes.
Step 2: Add the butter and olive oil to a large frying pan. Heat over medium-high heat. Then, add the sliced potatoes and onions. Put the lid on and cook the onions and potatoes for about 10 minutes. DO NOT STIR. To taste, season with salt and pepper.
Step 3: Uncover and gently flip the potatoes and onions over using a spatula. Be very careful not to break them apart. You can add 1 to 2 tablespoons extra butter if the potatoes are too dry.
Step 4: Continue to cook the potatoes and onions for additional 5 minutes or until the potatoes start to turn slightly browned, stirring often. Decrease the heat if the potatoes and onions begin to burn.
Step 5: Cook further until the potatoes are crispy. Then, add the garlic or garlic powder and red pepper flakes (optional).
Step 6: Gently flip the potatoes and onions to coat them in the garlic and red pepper. Take the pan off the heat and transfer the fried potatoes and onions to a plate lined with paper towels. Allow them to rest for about 5 minutes.
Step 7: Before serving, garnish the fried potatoes and onions with chives. Enjoy!
Notes
SLICING: I use a mandolin to slice the potatoes and onions. VARIATIONS: You can use butter or bacon grease to saute the onions and potatoes. Feel free to throw in a little chopped dill or your preferred fresh herbs. POTATOES: Swap Russet potatoes with gold potatoes. You can dice them instead of slicing them.
