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Instructions
1. Prepare the Potatoes and Onions
- Peel and slice the potatoes into thin rounds or cubes, depending on your preference.
- Slice the onions thinly for even cooking.
2. Heat the Pan
In a large skillet, heat the vegetable oil (or bacon grease) over medium heat. Make sure the pan is well-oiled to prevent sticking and ensure even browning.
3. Fry the Potatoes
- Once the oil is hot, add the sliced potatoes to the skillet in a single layer. Allow the potatoes to cook undisturbed for about 5-6 minutes to get a nice sear.
- Stir occasionally to prevent burning, but avoid over-stirring to maintain the crispy texture on the outside.
- Season with salt and pepper while cooking.
4. Add the Onions
After the potatoes have begun to soften and turn golden brown, add the sliced onions to the skillet. Stir to combine the potatoes and onions. The onions will soften and caramelize, adding a sweet flavor to the dish.
5. Continue Cooking
Cook the potatoes and onions together for an additional 10-15 minutes, stirring occasionally. The goal is to achieve golden-brown, crispy edges on the potatoes and fully softened onions.
6. Optional Seasonings
If you’d like to add a bit more flavor, sprinkle garlic powder, paprika, or fresh herbs like thyme or rosemary into the skillet during the last few minutes of cooking.
7. Serve Hot
Once the potatoes are fully cooked and the onions are caramelized, remove from heat and serve immediately. This dish is best enjoyed hot and crispy.
Serving Suggestions
Fried potatoes and onions are incredibly versatile. Here are a few ways to serve them:
- Breakfast: Pair with scrambled or fried eggs and bacon for a hearty breakfast.
- Lunch: Serve alongside sandwiches or burgers for a satisfying lunch.
- Dinner: Use as a side dish with roasted meats like chicken, pork chops, or steak.
- Toppings: Add some shredded cheese, chopped fresh herbs, or even a drizzle of hot sauce for an extra flavor boost.
Tips for Perfect Fried Potatoes and Onions
- Don’t overcrowd the pan: Overcrowding will steam the potatoes instead of frying them, which prevents them from getting crispy. If necessary, fry the potatoes in batches.
- Use the right potatoes: Waxy potatoes like Yukon Gold hold their shape well during frying, but if you prefer a fluffier interior, russet potatoes are a great choice.
- Caramelizing onions: Be patient when cooking the onions. Low and slow is the key to getting sweet, caramelized onions that complement the crispy potatoes.
Final Thoughts
Fried potatoes and onions are a comforting and satisfying dish that can elevate any meal. With crispy, golden potatoes and sweet, savory onions, this simple recipe is bound to become a staple in your kitchen. Whether served for breakfast, lunch, or dinner, fried potatoes and onions are sure to delight. Enjoy!