Fried Potatoes and Onions – The Simple Skillet Dish Everyone Grew Up On
Some foods don’t need a recipe card because they live in muscle memory. Fried Potatoes and Onions is one of those dishes — the sound of potatoes hitting hot oil, onions turning sweet and golden, and the smell that pulls people into the kitchen without being called.
It’s humble, filling, and endlessly comforting. Made for breakfast with eggs, served alongside supper, or eaten straight from the pan when no one’s looking — this is real home cooking. No shortcuts. No frills. Just a skillet, a little patience, and ingredients that have fed families for generations.
Fried Potatoes and Onions
Ingredients
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4–5 medium potatoes (russet or Yukon Gold)
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1 large onion, sliced
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3–4 tbsp oil (vegetable, canola, or bacon grease)
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Salt and black pepper to taste
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Optional: garlic powder, paprika, or fresh parsley
Instructions
1) Prep the Potatoes
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Wash and peel potatoes (optional).
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Slice into thin rounds or small cubes for even cooking.
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Rinse briefly under cold water and pat dry (removes excess starch for better browning).
2) Heat the Skillet
Heat a large skillet (cast iron works best) over medium-high heat.
Add oil and let it get hot — shimmering but not smoking.
3) Start the Potatoes
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Add potatoes in a single layer.
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Season lightly with salt and pepper.
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Let cook 5–7 minutes without stirring so they develop a crust.
4) Add the Onions
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Add sliced onions.
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Reduce heat to medium.
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Stir occasionally and cook another 10–15 minutes, until potatoes are golden and tender and onions are soft and caramelized.
5) Finish
Taste and adjust seasoning. Add optional spices if desired. Serve hot.
Why This Dish Works
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Potatoes crisp on the outside, soft inside
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Onions add sweetness and depth
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Cast iron gives the best browning
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Minimal ingredients, maximum comfort
It’s proof that simple food is often the best food.
Tips for Perfect Fried Potatoes and Onions
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Don’t overcrowd the pan — use two pans if needed
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Let potatoes brown before stirring
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Lower heat once onions are added to prevent burning
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Bacon grease adds unbeatable flavor
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Cover briefly if potatoes need help softening, then uncover to crisp
Serving Suggestions
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With fried or scrambled eggs
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Alongside sausage or bacon
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As a side for pork chops or meatloaf
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Topped with shredded cheese
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With ketchup or hot sauce (classic!)
FAQ – Fried Potatoes and Onions
Why are my potatoes soggy?
The pan was overcrowded or the heat was too low. Potatoes need space and heat to crisp.
Should I boil potatoes first?
Not necessary. Thin slicing and patience do the job just fine.
What potatoes are best?
Russets crisp well. Yukon Golds give a creamier inside.
Can I add peppers?
Yes — onions and bell peppers are a classic trio.
