Skillet Fried Potatoes and Onions

Fried potatoes and onions in a cast iron skillet with a wooden spoon and pink floral napkin in the background.

5 from 8 votes

Skillet Fried Potatoes and Onions

Crispy pan-fried potatoes and caramelized onions make a delicious and easy side dish for breakfast, brunch or dinner. A classic Southern recipe that takes just 20 minutes to make.

Prep Time5

Cook Time15

Course: Breakfast, brunch, dinner, Side, Side Dish, Side Dishes

Cuisine: American, Southern

Servings:

Calories: 284kcal

Author: Jessica

Equipment

Cast Iron Skillet

Ingredients

2 pounds Yukon gold potatoes or potatoes of your choice
1 medium onion yellow, white or sweet
3 tablespoons avocado oil or high heat oil
1 teaspoon salt
½ teaspoon black pepper

Instructions

Dice the potatoes into half inch cubes and place in a bowl of cold water (see post about soaking). No need to peel if using Yukon golds or other thin skin varieties. Drain and dry with a clean kitchen towel.
Peel and thinly slice onion.
Heat a cast iron skillet or heavy duty frying pan over medium heat and add oil.
When the oil is shimmering, carefully add diced potatoes in a single layer.
Let the potatoes cook undisturbed for about 3 minutes, then stir. Cook for another 6-8 minutes, stirring every 2 minutes until potatoes are mostly golden brown on all sides.
Add thinly sliced onions and season with salt and pepper. Stir until potatoes and onions are mixed together.
Lower the heat a little bit and cook for another 5 minutes or so until onions are softened and caramelized. Serve warm.

Notes

This recipe is super flexible and can be adapted to your tastes. For the crispiest potatoes, use the largest skillet you have and spread the potatoes out so they aren't steaming on top of each other.

Nutrition