There’s something incredibly comforting about the aroma of potatoes and onions sizzling together in a skillet. This classic home-style dish brings back memories of weekend breakfasts and casual family dinners, with its perfectly crispy edges and tender centers.
Whether you serve it as a hearty breakfast side or a dinner accompaniment, these pan-fried potatoes and onions deliver rich, caramelized flavors that make them utterly irresistible. It’s amazing how two simple ingredients can transform into something so deliciously satisfying.
Why You’ll Love This
- Uses simple, affordable ingredients you likely have on hand
- Achieves the perfect balance of crispy exterior and creamy interior
- Can be customized with your favorite seasonings
- Makes an excellent side dish for any meal of the day
- Requires just one pan for easy cleanup
Ingredients
- 4 large Yukon Gold type potatoes.
- 1 large onion, finely cut into rings.
- 1 teaspoon of butter.
- 1 teaspoon of olive oil.
- ½ teaspoon of garlic powder.
- 1 pinch of dill (or the herb / herb of your choice).
- 1 pinch of salt and pepper
Instructions
- Slice potatoes into 1/8-inch thick rounds
- Heat oil in a large cast-iron skillet over medium-high heat
- Add potato slices in a single layer
- Add sliced onions on top
- Season with salt, pepper, and paprika
- Cook for 5-7 minutes until bottom layer browns
- Flip mixture and cook additional 5-7 minutes
- Continue cooking and turning until potatoes are tender and golden brown
Tips & Variations
- Soak sliced potatoes in cold water for 30 minutes before cooking to remove excess starch
- Add diced bell peppers for extra color and flavor
- Sprinkle with fresh herbs like parsley or chives before serving
- Use butter instead of oil for a richer taste
- Cut potatoes into cubes instead of slices for a different texture
Serving Suggestions
Serve these crispy potatoes and onions alongside eggs and bacon for a classic breakfast. They also make an excellent side dish for grilled meats or roasted chicken. For extra flavor, top with a dollop of sour cream or sprinkle with shredded cheese just before serving.
Notes
- Store leftovers in an airtight container for up to 3 days
- Reheat in a skillet to maintain crispiness
- Potatoes should be fork-tender when done
FAQs
- Can I make this ahead of time? While best served fresh, you can pre-slice the potatoes and onions and store them in cold water for up to 24 hours before cooking.
- Why aren’t my potatoes getting crispy? Make sure not to overcrowd the pan and that your oil is hot enough before adding the potatoes.
- Can I use different types of potatoes? Yes, though russets work best for achieving crispy edges. Yukon Gold potatoes are a good alternative.
- How do I prevent the onions from burning? Add them after the potatoes have started to brown, or adjust heat as needed during cooking.
Ingredients
- 4 large Yukon Gold type potatoes.
- 1 large onion, finely cut into rings.
- 1 teaspoon of butter.
- 1 teaspoon of olive oil.
- ½ teaspoon of garlic powder.
- 1 pinch of dill (or the herb / herb of your choice).
- 1 pinch of salt and pepper
Steps
- Slice potatoes into 1/8-inch thick rounds
- Heat oil in a large cast-iron skillet over medium-high heat
- Add potato slices in a single layer
- Add sliced onions on top
- Season with salt, pepper, and paprika
- Cook for 5-7 minutes until bottom layer browns
- Flip mixture and cook additional 5-7 minutes
- Continue cooking and turning until potatoes are tender and golden brown
Notes
- Store leftovers in an airtight container for up to 3 days
- Reheat in a skillet to maintain crispiness
- Potatoes should be fork-tender when done
