EASY FRIED POTATOES & ONIONS
This is so good. My grandmother was from Ireland and she used to make this dish all the time. When I make it, it always reminds me of her. I hope you enjoy it :)
Provided by Moonlightlady
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil and butter in a skillet. Add the onions and cook until soft and lightly browned. Remove the onions from the pan and reserve.
- Slice the potatoes into 1/4 inch slices. Add them to the hot pan and brown on both sides.
- Return the onion to the pan, toss and season. Serve warm.
UNCLE BILL'S FRIED POTATOES AND ONIONS
I remember my Grandmother making this marvelous dish over 65 years ago. We were the only vegetarians in our family and therefore Grandma cooked just to please me. A very easy, simple but tasty side dish. Young potatoes are especially good.
Provided by William Uncle Bill
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and slice potatoes about 1/8 inch thick or thinner.
- Slice onion thinly.
- In a large frying pan on medium-high heat, melt butter, add olive oil.
- Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
- Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
- Serve hot with your meal.
- Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.
FRIED YELLOW SQUASH WITH POTATOES AND ONIONS
My boyfriend suggested I add some squash to the fried potatoes as a way to use up the extra squash. It tastes really good as a side dish to pork or chicken.
Provided by Kelly Lee Sevart
Categories Side Dish Vegetables Squash Summer Squash
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large skillet over high heat until oil is hot; decrease heat to medium. Cook and stir onion and potatoes in the hot oil until potatoes are lightly browned and partially cooked, 15 to 20 minutes. Add squash, butter, paprika, black pepper, garlic powder, salt, and red pepper flakes; cook until potatoes are golden brown, 15 to 20 more minutes, turning occasionally. Remove from skillet with a slotted spoon.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 22.8 g, Cholesterol 15.3 mg, Fat 8.9 g, Fiber 4.1 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 340 mg, Sugar 1.2 g
MOM'S FRIED POTATOES AND ONIONS
My husband, Mark, is a meat and potatoes man. He absolutely loves this fried potatoes and onions recipe! He will actually eat this as his main meal. It's wonderful comfort food!
Provided by Fran Murray
Categories Other Main Dishes
Time 40m
Number Of Ingredients 5
Steps:
- 1. Melt the butter with the oil in a large skillet over medium-high heat. Add the potatoes and spread evenly in the pan. Cook undisturbed until the potatoes are golden brown on one side, about 5 minutes.
- 2. Carefully turn the potatoes to ensure even browning and add the onion to the skillet. Continue cooking, turning the potato and onion mixture every few minutes, until the potatoes are well browned and the onion is softened and carmelizing, 10 to 15 minutes longer.
- 3. Season with salt and pepper to taste and serve immediately.
CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY
Some of you may be thinking, "Does the world need another crisp smashed potato recipe?" At least some of you are saying, "Yes, we do!" So here you go. Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken. A few tips: Don't over-steam the potatoes or they will fall apart, but don't under-steam or you'll never be able to crush them. Also, let the potatoes cool a bit before you smash them so they dry out a bit; this, too, helps them stay intact. Finally, the chicken fat (or oil) must be very hot. If it is not hot enough, it will soak into the potato rather than crisp it. These are the best. And the crispiest. Make them. You'll be so happy. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don't have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
- Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they're just crushed to expose the inside, but not so much that they fall apart. You're going for maximum crispy surface area here.
- Heat the chicken fat (or olive oil or peanut oil) in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side.
- Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes.
- Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 13 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 417 milligrams, Sugar 2 grams, TransFat 0 grams
QUICK FRIED BREAKFAST POTATOES WITH ONIONS
I make these usually on a Sunday morning. I love the smell of frying onions. I do not buy the ready hash browns anymore. I do make extra to serve for another breakfast during the week.
Provided by aronsinvest
Categories Breakfast
Time 23m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Wash potatoes and prick with a knife.
- 2. Microwave the potatoes for approximately 8 minutes.
- This can be done the night before. (Do not peel the potatoes).
- 3. Heat oil and butter together in skillet.
- 4. Slice the potatoes and add to the skillet and cook over medium high heat add onions, season salt, parsley after 5 minutes and continue cooking until potatoes are crispy. This takes approximately 10 minutes.
- 5 You may need to add more or less season salt depending on your potato size.
Nutrition Facts : Calories 230.5, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 39.2, Carbohydrate 39.8, Fiber 5.2, Sugar 2.8, Protein 4.6
ULTIMATE MASHED POTATOES WITH FRENCH FRIED ONIONS
I got this recipe from my mother-in-law. Mashed potatoes can be so boring sometimes and this adds a lot of flavor and crunch.
Provided by J92839
Categories Potato
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes until tender and then mash.
- Mix onion, cream cheese, sour cream and cheddar cheese in with potatoes (you can add a little milk if it gets too thick--you want it to be really creamy).
- Spread mixture into a rectangle pan and bake in 400° oven for 30 minutes or until hot and bubbly around the edges.
- Top with the French's onion the last 5 minutes in oven.
- Serve and enjoy!
PAN-FRIED POTATO CAKE WITH ONIONS AND BACON: POTATOES LYONNAISE
Steps:
- Preheat the oven to 450 degrees F.
- Meanwhile, put 1 tablespoon of clarified butter in a saute pan over medium heat. Add the sliced onion and saute until golden brown, about 10 minutes. Stir in the crumbled bacon. Set aside.
- With the julienne blade of a mandoline or the large holes of a shredder/grater, shred the potatoes. By handfuls, squeeze any excess liquid from the shreds and transfer them to a mixing bowl. Add the remaining butter and the salt and pepper and mix well.
- Heat a 10-inch nonstick ovenproof skillet over medium heat. Add the olive oil. Squeezing away any liquid that has accumulated in the bowl, arrange half of the potatoes in an even layer. Spread the sauteed onion over the potatoes, and then top with the remaining potatoes in an even layer. Saute over medium heat until the underside of the potatoes are golden brown, 10 to 15 minutes.
- To flip the cake, slide it out of the skillet browned side down onto a large plate, then invert the skillet over the plate and flip both together to return the cake to the skillet browned side up.
- Put the skillet in the oven and bake until the cake is cooked through, about 10 minutes more. The potatoes should feel tender when the cake is pierced with a skewer or a sharp knife tip. With a spatula, lift 1 side of the cake slightly to check if the underside is well browned. If not, put the skillet on top of the stove over medium-high heat and cook briefly to brown the underside.
- Slide the potato cake onto a serving platter. Garnish with parsley and, with a sharp knife, cut it into 6 wedges. Serve immediately.
KIELBASA WITH FRIED POTATOES AND ONIONS
Great as a side dish or the main meal. Smoky flavor from Kielbasa pairs well with the potatoes.
Provided by barbara lentz
Categories Potatoes
Time 30m
Number Of Ingredients 7
Steps:
- 1. Place oil in hot skillet. Brown the potatoes working in batches. Once all are brown add all back to pan with onions and garlic. Add more oil if needed. Once the onions are translucent and starting to brown add the kielbasa. Cook until potatoes are done. Taste and season with salt and pepper. Garnish with parsley
SCALLOPED POTATOES WITH FETA & FRENCH FRIED ONIONS
We love Feta cheese & potatoes in our household, and I wanted a creative way to use them for dinner and this is the dish I came up with. Cheese always makes casseroles taste better, then topping the casserole dish with French Fried onions also added an extra dimension of flavor. I served this tasty casserole with a Spiral ...
Provided by Rose Mary Mogan
Categories Potatoes
Time 1h35m
Number Of Ingredients 15
Steps:
- 1. Peel red skin potatoes and add to a large pot, cover with water, add 1 tablespoon of kosher salt, and bring to a boil and cook about 15-20 minutes, until tip of a knife can be inserted into the center and easily released.Drain in colander, set aside to cool and can be sliced as needed. MAY ALSO USE 2 % MILK INSTEAD OF EVAPORATED MILK IF DESIRED.
- 2. While potatoes are cooling add olive oil to a large skillet then add in the sliced onions and mini pepper rings, saute until onions become translucent and begin to wilt slightly. Remove and set aside.
- 3. Preheat oven to 350 degrees F. Spray a 9 X13 size casserole dish with non stick cooking spray. Then slice enough cooled potatoes to cover the bottom of the casserole dish. Top with 1/3 of the cooked peppers and onions, then top with about 1/3 of the feta cheese.
- 4. To make the sauce, add the butter to a large skillet or pot, then add in the wondra or all purpose flour, and stir or WHISK till flour and butter is blended together evenly over medium high heat. Add in the milk and water, and spices, whisk until mixture begins to thicken, & will coat the back of a spoon. Pour about 1/3 of sauce over the first layer of potatoes, then top with 1 cup of shredded cheddar cheese.
- 5. Repeat until you have used all of the cheeses, peppers and onions, sauce & potatoes to fill the casserole dish.
- 6. Top with French Fried Onion Rings, then place in preheated 350 degree F. oven and bake for 35-40 minutes until potatoes are hot throughout, and bubbly along edges, and cheese is melted on top.NOTE: TO PREVENT ONION RINGS FROM OVER BROWNING, ADD THEM ON TOP DURING THE LAST 15 MINUTES OF BAKING IN OVEN IF DESIRED.
HOME FRIED CHEDDAR CHEESE POTATOES & ONIONS
*Easy Sides For Easy Dinners* A delicious Side dish for just about any Dinner. Simple & easy too! :)
Provided by hayley parker
Categories Other Side Dishes
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Heat Skillet With 2 Tablespoons Of Olive Oil.
- 2. Wash & Slice Red Potatoes & Put Into Hot Skillet With Olive Oil.
- 3. Wash & Mince Onion & Put Into Hot Skillet With Olive Oil & Potatoes.
- 4. Saute Together, & Add Desired Spices To Taste (Salt, Pepper, Paprika, Basil, Parsley Garlic Powder, ect., ) Until Potatoes Are A Soft Golden Brown On The Skin & Soft (Able to cut through easily) Sprinkle Cheddar cheese and let melt over Potatoes & Onions.
- 5. Let stand 1 Minute Before Serving.
- 6. Serve with Ketchup, Sour Cream, Or Salsa.
LISA'S FRIED POTATOES AND ONIONS
When I was a kid and I watched my mom how to cooked fried potatoes and it tasted great and I love it. I have making homemade fried potatoes and onions since I was 18 years old. My family loves it.
Provided by Lisa Johnson
Categories Potatoes
Time 1h5m
Number Of Ingredients 4
Steps:
- 1. Wash the potatoes and slice the potatoes and onions. Put the potatoes and onions in a hot large sillet. Cook the potatoes and onions for 25 minutes or until golden brown. Put the potatoes and onions on a paper towel lined down on a platter. Sprinkle salt and pepper on potatoes and onions.
FRIED PORK CHOPS WITH POTATOES AND ONIONS
SO tired of the same old gramma's fried pork chops!? Try These! Flavor! Flavor! Flavor! Crispy Fried Chops with amazing flavor! And a one dish meal!
Provided by The Miserable Gourm
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash chops, pat dry. Dip in flour, then egg, then breadcrumbs. Heat oil, and add potatoes, and onions. Place breaded chops on top, and let cook slowly over medium heat. Once chops begin to brown, give the pot a "stir", so that any browned potatoes can rise up to the top, and the chops can continue to brown evenly. Drain on a paper towel, and serve one chop with a side of onions and potatoes.
- I like to seve this with a dollop of sour cream, and some green beans!
CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY
Number Of Ingredients 6
Steps:
- Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don't have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
- Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they're just crushed to expose the inside, but not so much that they fall apart. You're going for maximum crispy surface area here.
- eat the chicken fat (or olive oil or peanut oil) in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side.
- Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes.
- Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.
STEAK, FRIED ONIONS, AND POTATOES SALAD BOWL WITH BLUE CHEESE VINAIGRETTE
This is like a steak dinner with onion rings, steak fries, and salad with blue cheese dressing, all chopped up in a bowl together. If you skipped lunch, this is your payoff.
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a large griddle or grill pan over high heat. Coat the meat with EVOO, then season on both sides with grill seasoning. Cook the meat for 3 minutes on each side, then let it rest for 10 minutes to cool a bit.
- While the meat cooks, assemble the dressing: In a medium bowl, whisk together the Worcestershire, mustard, and red wine vinegar. Stream in about 1/3 cup EVOO while whisking constantly. Crumble the blue cheese into the bowl and stir it into the dressing. Season the dressing with salt and pepper.
- Chop the rested steak into bite-size pieces. Place the chopped greens in a salad bowl and toss with the chopped steak, potato sticks, fried onions, and blue cheese dressing. Yum-o!
FRIED PARSLEY BUTTERED POTATOES & ONIONS - CASSIES
Everyone loves these simple potatoes. Season to your liking... They are very tasty and satisfying. Enjoy! My photos
Provided by Cassie *
Categories Potatoes
Time 50m
Number Of Ingredients 8
Steps:
- 1. Peel, quarter and place potatoes in salted water, enough to cover potatoes. Boil till fork tender, drain.
- 2. In a large skillet, add the bacon grease or oil. Heat the grease till a drop of water sizzles. Add the potatoes wedges, in a single layer if possible, to brown evenly. Season. Turning occasionally. Continue frying till most of the potatoes are getting a nice golden color.
- 3. In a sauce pan, add the butter and onion, simmer till onion is tender ,but not browned. Add the butter and onions to the potatoes.
- 4. Continue frying until onions begin to brown. Now is when I add the Cajun spice. Stir to blend seasoning in.
- 5. Add the parsley, stir evenly and serve.
CRISPY SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY
"For those of you who have struggled with these in the past, I can offer you a few tips to make your life easier: Don't oversteam or they will fall apart, never giving them a chance to hit that oil. Don't understeam or you'll never be able to crush them. Let them cool a bit before you smash them so they also dry out a bit, making them less likely to fall apart. The oil must be hot. Think of this as a shallow-fry: if the oil is not hot enough, it will soak into the potato rather than crisp it up." Reprinted from Dining In: Highly Cookable Recipes. Copyright © 2017 by Alison Roman. Photographs by Michael Graydon and Nikole Herriott. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Slideshow: More Potato Recipes
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Bring 2 inches of salted water to a boil in a large pot fitted with a steamer basket. Add the potatoes and season with salt. Cover and steam until the potatoes are tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don't have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes. Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they're just crushed to expose the inside, but not so much that they fall apart. You're going for maximum crispy surface area here. Heat the chicken fat in a large skillet over medium-high heat. Add the potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are super browned and crispy, about 5 minutes per side. Remove the potatoes with a slotted spoon or spatula and transfer them to a serving bowl or platter. Add the butter to the skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling the skillet occasionally, until the onions have turned golden brown and started to crispy, 4 to 6 minutes. Remove the skillet from heat and add the red pepper flake, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and the parsley.
KIELBASA, PEPPERS, ONIONS & FRIED POTATOES RECIPE - (4.2/5)
Provided by Lsweetnell
Number Of Ingredients 8
Steps:
- In a medium saucepan, skillet heat 2 tablespoons olive oil and 4 tablespoons butter over medium-high heat. Add the diced potatoes and season with salt and pepper. Fry until golden brown and cooked through, around 8 to 10 minutes. In a separate large skillet heat 1 tablespoon olive oil over medium-high heat. Add the Kielbasa and cook until the sausage is lightly browned on both sides.. Add the peppers, onions and paprika and cook until the onions are tender, and the kielbasa is cooked through. Add the browned potatoes to the sausage, pepper and onions in the large saucepan. Continue to cook for about 5 minutes and serve.
FRIED YELLOW SQUASH WITH POTATOES AND ONIONS
"My boyfriend suggested I add some squash to the fried potatoes as a way to use up the extra squash. It tastes really good as a side dish to pork or chicken."
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large skillet over high heat until oil is hot; decrease heat to medium. Cook and stir onion and potatoes in the hot oil until potatoes are lightly browned and partially cooked, 15 to 20 minutes. Add squash, butter, paprika, black pepper, garlic powder, salt, and red pepper flakes; cook until potatoes are golden brown, 15 to 20 more minutes, turning occasionally. Remove from skillet with a slotted spoon.
UNCLE BILL'S FRIED POTATOES AND ONIONS
Steps:
- Peel and slice potatoes about 1/8 inch thick or thinner. Slice onion thinly. In a large frying pan on medium-high heat, melt butter, add olive oil. Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter. Sprinkle with granulated garlic powder, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally. Serve hot with your meal. Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love