This southern fried potatoes and onions recipe is a family favorite! You can make these pan-fried potatoes and onions for breakfast, brunch, or a dinner side dish. Plus, they’re so easy, they’re vegan, and they’re gluten-free! If you like these potatoes, try my Air Fryer Hash Browns, my Keto French Toast, or my Leek and Asparagus Quiche with Bacon and Gruyère!
SOUTHERN-FRIED POTATOES AND ONIONS RECIPE
Who doesn’t love an easy breakfast or brunch recipe? Well, I’ve got a great one for you today! My favorite side dish at brunch is definitely potatoes, but so often they’re dry, bland, and boring. Too many times I’ve ordered home fries, hash browns, or some other type of potato at brunch and been disappointed. Nothing compares to my mom’s southern fried potatoes and onions!
These pan-fried potatoes and onions, or as we call them, West Virginia fried potatoes, are a simple, quick recipe that can serve as a side dish for breakfast, brunch, lunch, or dinner. You can even make them by themselves and have a delicious snack. This is a 5-ingredient recipe that is so easy to throw together, you won’t believe how good it tastes! Every time I order breakfast potatoes at restaurants, THIS is what I hope they’ll bring out!
FRIED POTATOES AND ONIONS – BREAKFAST OR DINNER!
I got this southern fried potatoes and onions recipe from my mom, who got it from her mom. My mom was born in West Virginia before her family moved to Philadelphia, so that would explain the name! I grew up eating these southern fried potatoes and onions so often, and I’ve made them a lot myself! They’re perfect with eggs and bacon, or my mom would make them sometimes with corned beef hash.
But you can also enjoy these potatoes as a side dish for dinner — they go so well with steak, chicken, or pork chops!
FRIED POTATOES AND ONIONS INGREDIENTS
Did I mention that this is a 5-ingredient recipe? The ingredients list is short and sweet!
- vegetable oil – you’ll need enough canola oil, or other oil with a high smoke point, to coat the bottom of your cast iron skillet.
- potatoes – I use either Yukon gold or russet potatoes. The russets are a bit starchier, but I don’t mind the slightly softer texture.
- onions — I use yellow onions for a slightly mellow flavor, but you can use white onions as well.
- salt and pepper – to tas
If you want, you can add a few of the following variations:
- garlic powder – making these fried potatoes with onions and garlic powder adds a fantastic flavor element!
- red pepper flakes
- chopped chives or green onions
Again, this is such a simple recipe. All you’ll need is a knife and cutting board to slice your potatoes and onions, a skillet or sauté pan to cook them, and a spoon or spatula to move them around in the pan! I usually make these fried potatoes and onions in a cast-iron skillet to help give them that nice brown caramelization!
FRIED POTATOES AND ONIONS – EASY SOUTHERN FRIED POTATOES AND ONIONS RECIPE
- ¼ cup (55 g) vegetable oil – I used canola
- 3 medium Russet potatoes – peeled
- 1 large yellow onion – sliced thinly
- salt and pepper – to taste
- ½ teaspoon (2 g) garlic powder
- 1 teaspoon (2 g) red pepper flakes
- 1 tablespoon (3 g) chives – chopped (add to finished potatoes)
- Heat oil in a sauté pan or cast-iron skillet over medium-high heat.¼ cup vegetable oil
- Slice onions and potatoes to ¼-inch thick.3 medium Russet potatoes,1 large yellow onion
- Carefully add potatoes and onions to hot oil. Season with salt and pepper. Add garlic powder and red pepper flakes. salt and pepper,½ teaspoon garlic powder,1 teaspoon red pepper flakes
- Cook, stirring often, until potatoes and onions are well browned and tender, about 10-15 minutes. If desired, cover the skillet to help with cooking and produce a creamier texture.
- Transfer to a plate lined with paper towels to drain the excess oil for a few minutes, top with chives, and serve!
Variations: This southern fried potatoes recipe is meant to be simple, deriving most of its flavor from the sautéed onions, but if you would like to spice it up a bit, It would be delicious cooked in butter or bacon fat instead of oil, and tossed in some chopped dill. Just be careful with the butter at high heat because it burns more easily than vegetable oil. Accompaniments: We usually eat these southern fried potatoes with ketchup, but you could also serve it with garlic aioli or some honey mustard sauce! Vegan: This recipe as written is vegan and gluten-free! Be aware of any variations that you add that may affect the nutrition (for example, gluten in any seasonings or animal products in any of the variations above).
Serving: 1 serving | Sodium: 11 mg | Calcium: 23 mg | Sugar: 3 g | Fiber: 5 g | Potassium: 705 mg | Calories: 246 kcal | Saturated Fat: 3 g | Fat: 14 g | Protein: 3 g | Carbohydrates: 29 g | Iron: 1 mg
4 thoughts on “FRIED POTATOES AND ONIONS”
Wow! This blog looks exactly like my old one! It’s on a entirely different subject but it has pretty much the same page layout and design. Great choice of colors!