Crispy, delicious Pan Fried Potatoes and Onions is a great potato side of fork-tender fried potatoes to complement practically any breakfast or dinner! The potatoes are a versatile side dish that tastes just as good with your eggs and bacon as they do with a whole roasted chicken!
Course: Breakfast Recipes, Potato Dishes, Side Dish
Keyword: breakfast potatoes, home fries, Pan Fried Potatoes and Onions, potatoes, skillet potatoes, southern foods
2lbsrusset potatoes(washed and cut into 1/2 inch pieces, cubed)
1mediumyellow onion(grated or finely chopped)
1/4cupolive oil(more as needed, enough to cover the bottom of your frying pan)
1/2tspeach, salt & pepper(to taste)
1/2tspgarlic powder(to taste)
1/2tspsmoked paprika(or paprika)
Grate a medium yellow or white onion and wash and cube potatoes. *It is optional to peel the potatoes.
Heat the cooking oil in a large frying pan, skillet, or cast-iron skillet over medium heat.
Add the grated onions, cubed potatoes, and seasoning (salt, pepper, smoked paprika, and garlic powder - unless you'd like to use minced garlic, reserve the minced garlic for the uncovered cooking time).
Stir the ingredients together then spread them in an even layer over the bottom of your pan. Cover with a tight-fitting lid and cook for 10 minutes, or until golden brown.
After the 10 minutes of cooking while covered, uncover and stir the potatoes and onions (add minced garlic, if using). Leave uncovered to finish for about 5 to 10 minutes, or until your potatoes are fork-tender and have reached your desired level of tenderness.
Remove from heat when the potatoes are done cooking and serve immediately.