Skillet Fried Potatoes and Onions make a delicious side for any meal. Yukon Gold potatoes and sweet onions are fried in a cast iron skillet in bacon grease.
After months of constant heat, humidity and 80 degree temperatures before 8:00 AM, we finally got a break. The morning air was cool enough to leave the backdoor open while I was cooking breakfast. This was the first time in months that it wasn’t necessary to shut up in the house and crank the air down in order to tolerate the heat in the kitchen, literally.
Since the backdoor was open, I thought it was be nice to share cooking aromas with anyone within a “nose shot”. Onions would do the trick. Potatoes and onions with fried eggs, comin’ up! My husband is the Chief Fried Egg Cooker at our house. He takes great pride in his eggs and is completely devastated when, on the extremely rare occasion, he breaks a yolk.
Skillet Fried Potatoes and Onions are as grand on the breakfast plate as they are as a side dish at lunch or supper. In the South, we love our ‘taters anytime of the night or day. We’re not picky. And if you cook them up in a cast iron skillet for us, we’ll be your best friend.
Y’all come see us!
Skillet Fried Potatoes and Onions. The “perfect in every way” fried eggs are compliments of Sam Garvin.
Direction for Skillet Fried Potatoes and Onions
Skillet Fried Potatoes and Onions
yield: 3 to 4 servings
I used Yukon gold potatoes in this recipe because they are my favorite for any cooking method other than baking. You could substitute any variety of your favorite white or sweet potato. A combination of white and sweet is also good. Cut the potatoes in a small, uniform dice.
1 tablespoon bacon grease
2 Yukon gold potatoes, washed and diced (I leave the peelings on)
1/2 large sweet onion, diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Add bacon grease to a hot skillet. When melted, add potatoes. Stir well to coat with bacon grease.
Continue to cook, stirring occasionally until browned. The more the potatoes brown, the more flavorful they will be.
Add onions, salt and pepper. Cook, stirring occasionally until onions are tender.
Serve warm.
Want more potato recipes? Try Creamed Potatoes and English Peas or Air Fryer Baby Potatoes .
Skillet Fried Potatoes and Onions
Ingredients
- Skillet Fried Potatoes and Onions
- yield: 3 to 4 servings
- I used Yukon gold potatoes in this recipe because they are my favorite for any cooking method other than baking. You could substitute any variety of your favorite white or sweet potato. A combination of white and sweet is also good. Cut the potatoes in a small uniform dice.
- 1 tablespoon bacon grease
- 2 Yukon gold potatoes washed and diced (I leave the peelings on)
- 1/2 large sweet onion diced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Add bacon grease to a hot skillet. When melted, add potatoes. Stir well to coat with bacon grease.
- Continue to cook, stirring occasionally until browned. The more the potatoes brown, the more flavorful they will be.
- Add onions, salt and pepper. Cook, stirring occasionally until onions are tender.
- Serve warm.
Jean says
That looks delish Jackie! I am like the chief egg cooker at your house. No brown on that egg and no broken yokes!
Jackie Garvin says
You would love his eggs, Jean. They’re art. 🙂
Karen says
Maybe I tell Bill what a good egg cooker Sam is he will take on the challenge! Love potatoes fried in an iron skillet. Be careful leaving the back door open you never know who might show up!
Jackie Garvin says
Karen,
I think that might motivate, Bill! After all, if comparing laundry stories excites, imagine what fried egg stories would do. 🙂
Sunny says
Funny how the simple things make us so happy! I too, do not like my eggs browned in the least! I want them done, but not browned, Frying anything in a cast iron skillet makes it so much better. Ever so often I crumble up “hot” seasoned breakfast sausage & fry it with potatoes, especially if I’ve not thawed meat for supper, fry eggs with it & it’s just heavenly! We always had sliced tomatoes with our breakfast, too.
Jackie Garvin says
Your dish sounds perfectly splendid, Sunny! We eat sliced tomatoes with breakfast a good bit when we have good ones. 🙂
judith avaritt says
i grew up on the fried popatoes. i make these and there is none left/
Jackie Garvin says
I’m sure they’re wonderful! 🙂
Nancy Maxam says
I’ve been making these since my mama let a lot of years ago but I put 1/2 of the onions on first to sauté in the bacon grease, this lets the onion flavor mix with the bacon flavor then finish with the rest. Ain’t nothing better.
Jackie Garvin says
Nancy,
You are so smart! Infuse onion flavor into the bacon great. Girl, I’m stealing your trick. 🙂
Thank you for sharing. And..thank you so much for reading!