Fried potatoes and onions
Growing up, this was one of my favorite dishes that my dad would cook for us. This isn’t my dad’s recipe, but it’s my version of it. I first attempted this last summer and it turned out so good, that it has made it’s way into our rotation. Enjoy!
Ingredients:
About 1/2 cup of cooking oil, butter, or any combination
2 pounds of russet potatoes (about 4 to 5), peeled and diced
1/2 cup of finely chopped sweet onion
Salt and pepper, to taste
Directions:
Add enough oil just to cover the bottom of a 10-inch skillet and heat over medium high.
Add the potatoes and onion; season to taste with salt and pepper and toss to coat with oil. Cover skillet and steam cook for 10 minutes covered, before stirring.
Remove cover, turn in sections, and continue cooking over medium high, uncovered, turning and stirring occasionally, until potatoes are browned as desired. Taste and adjust seasonings.
Excellent with eggs but makes a great side dish anytime.
These potatoes make a great base for any leftover meats, veggies, or even beans that you have in the fridge. Stir them in toward the end, just to warm through.
Eggs are also a great addition. Beat, add to potatoes and let set slightly before stirring.
Potatoes O’Brien: Add in 1/4 cup of coarsely chopped green, yellow, orange or red bell pepper, or any combination along with the onion. Sprinkle in a little garlic powder.
Southwestern Style: These are great for potato tacos. Add 1/4 cup chopped jalapeno and 1 tablespoon chopped garlic with the onion. When done, stir in 1/2 teaspoon each kosher salt, ground cumin and chili powder.
Sausage and Potatoes: Prepare potatoes and onions as above, except reduce fat to 2 tablespoons. Steam covered for 5 minutes. Uncover and stir in one pound of loose, raw sausage, removed from casings (Italian, turkey, or breakfast sausage) and 2 tablespoons chopped garlic.
Cook, uncovered, stirring to break up sausage, for an additional 5 minutes, or until no longer pink. Stir in 1 teaspoon Italian seasoning, or other dried or fresh herbs, 1-1/2 cups peeled and diced fresh tomatoes, juices retained (or one 15-ounce can undrained) and cook over medium until most of the juices have cooked down. Taste and adjust seasonings.
