This is one of those simple dishes that’s absolutely delicious – crispy on the outside, tender on the inside, with sweet caramelized onions. Perfect for breakfast, as a side dish, or even on its own!
Ingredients:
- 1.5-2 lbs potatoes (Yukon Gold or russets work well)
- 1 large onion, thinly sliced
- 3-4 tablespoons vegetable oil or butter (or a combination)
- Salt and pepper to taste
- Optional: paprika, garlic powder, or fresh herbs like rosemary or thyme
Instructions:
Wash the potatoes and cut them into 1/4 to 1/2-inch cubes or slices. You can peel them or leave the skins on for extra texture and nutrients. Pat them completely dry with a towel – this is key for crispiness.
Heat 2 tablespoons of oil in a large, heavy skillet (cast iron works great) over medium-high heat. Add the potatoes in a single layer, working in batches if needed to avoid overcrowding. Season with salt and pepper. Let them cook undisturbed for 4-5 minutes until the bottom is golden and crispy. Flip and cook another 4-5 minutes. Lower the heat to medium if they’re browning too quickly.
Push the potatoes to the side or remove them temporarily. Add another tablespoon of oil and the sliced onions. Cook the onions for 5-7 minutes, stirring occasionally, until they’re soft and golden. Mix the onions with the potatoes and continue cooking together for another 2-3 minutes, allowing the flavors to blend.
Tips:
- Don’t stir too often – let the potatoes develop that crispy crust
- Make sure your pan is hot before adding the potatoes
- Parboiling the potatoes for 5 minutes first can speed up cooking and ensure they’re tender inside
- Add minced garlic in the last minute of cooking for extra flavor
Serve hot, maybe with a fried egg on top for breakfast or alongside your favorite protein!
Enjoy!!!!
