Description
Make classic, crispy pan-fried potatoes with onions. This recipe yields golden-brown potatoes that are tender inside, perfect for breakfast or as a side dish.
Ingredients
Scale
- 3 large Russet potatoes, peeled and thinly sliced
- 1 medium yellow onion, thinly sliced
- 4 tablespoons bacon grease or unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Prepare the potatoes by peeling and slicing them about 1/8 inch thick. Rinse the slices in cold water until the water runs clear, then drain well and pat them completely dry with paper towels.
- Heat the bacon grease or butter in a large, heavy-bottomed skillet (cast iron works best) over medium heat until shimmering.
- Add the sliced potatoes to the hot skillet in a single layer if possible; work in batches if necessary to avoid crowding. Cook undisturbed for 5 to 7 minutes until the bottoms are golden brown.
- Flip the potatoes and continue cooking, stirring occasionally, for another 10 to 15 minutes until they are tender throughout and well-browned.
- Add the sliced onions to the skillet. Cook, stirring frequently, for 5 to 7 minutes until the onions are soft and translucent.
- Season the potatoes and onions with salt, pepper, and garlic powder. Stir to combine and cook for 1 more minute.
- Remove from heat and serve immediately.
Notes
- Drying the potatoes thoroughly before cooking is key to achieving a crispy exterior.
- For extra flavor, substitute half the bacon grease with olive oil.
- If you prefer softer onions, add them halfway through the potato cooking time.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 4
- Cholesterol: 15