A classic and comforting side dish featuring golden-brown potatoes and sweet caramelized onions. Perfect for breakfast, brunch, or as a flavorful addition to any meal.
Ingredients:
- 2-3 medium potatoes (russet or Yukon Gold), peeled and sliced or cubed
- 1 large onion, sliced
- 2-3 tablespoons cooking oil (vegetable, canola, or olive oil)
- Salt, to taste
- Black pepper, to taste
- Optional:
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Fresh herbs (parsley, thyme, or chives) for garnish
Instructions:
- Prepare the Potatoes and Onions:
- Wash and peel the potatoes. Slice or cube them into uniform pieces (about 1/2 to 1-inch).
- Peel and slice the onion into thin strips.
- Heat the Oil:
- Heat the cooking oil in a large skillet or frying pan over medium heat.
- Cook the Potatoes:
- Add the sliced potatoes to the hot oil. Spread them in a single layer if possible.
- Season with salt, pepper, and any optional spices (garlic powder, paprika).
- Cook the potatoes, turning occasionally, until they are golden brown and tender. This will take about 15-20 minutes, depending on the size of the potato pieces.
- Add the Onions:
- Once the potatoes are nearly cooked through and golden, add the sliced onions to the skillet.
- Continue cooking, stirring occasionally, until the onions are softened and caramelized (golden brown). This will take another 10-15 minutes.
- Combine and Finish:
- Ensure both the potatoes and onions are cooked to your desired crispness.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Serve:
- Remove the skillet from the heat.
- Transfer the fried potatoes and onions to a serving plate.
- Garnish with fresh herbs, if desired.
- Serve hot.
Tips and Variations:
- For extra crispy potatoes, you can parboil them for a few minutes before frying.
- Add other vegetables like bell peppers or mushrooms for a more colorful and flavorful dish.
- For a spicy version, add a pinch of cayenne pepper or red pepper flakes.
- Bacon or sausage pieces can be added for extra flavor. Cook the meat first, remove it, then cook the potatoes and onions in the remaining grease. Add the meat back in at the end.
- If you want softer onions, add them earlier in the cooking process. If you want crisper onions, add them later.
- Make sure to not overcrowd the pan, this allows the potatoes and onions to brown properly.