Best Side Essentials Pan Fried Taters Recipes

Texas Taters image

Provided by Lisa Johnson

Categories Soups

Time 1h20m

Number Of Ingredients 9

1 large ore-ida hashbrowns
1 c sharp cheddar cheese, shredded
2 can(s) cream of chicken soup
1 small onion, chopped
1 small carton sour cream
salt and pepper to taste
TOPPING
2 c crushed ritz crackers
1 c butter, melted

Steps:

1. In a large bowl, mix hashbrowns, cheddar cheese, soup, sour cream, and butter. Add onion, salt and pepper. Put mixture in 9 X 13 inch glass dish.
2. Topping: Melt butter and add crushed ritz crackers. Spread over top. Bake for 1 hour at 375 F.

Redneck Fried Taters and Onions with Hot dogs image

Provided by barbara lentz

Categories Potatoes

Time 20m

Number Of Ingredients 6

4 large russet potatoes peeled and sliced
1 large onion sliced
1/2 pkg hot dogs sliced
2 Tbsp olive oil
3 Tbsp butter
salt and pepper to taste

Steps:

1. Add butter and oil to large frying pan. Add potatoes and onions. Cook until browned and soft.
2. Add hot dogs. Cook another few minutes. Taste and adjust seasonings.

~ Bermuda Onion & Garlic Fried Taters ~ image

Provided by Cassie *

Categories Vegetables

Time 25m

Number Of Ingredients 7

bacon fat, enough to cover bottom of skillet - about 1/4 cup
6 - 7 medium russet potatoes - or really any potato would work - i just happened to use russets
1 medium bermuda onion - cut in half, then into quarters and sliced
1 Tbsp approx - creole seasoning
1 Tbsp garlic pepper seasoning
1 1/2 Tbsp chunky garlic paste - or minced garlic from jar
vegetable oil - to finish browning as needed

Steps:

1. I washed and dried potatoes. Cut a slice into the tops of each and microwaved for 10 minutes. You want them cooked, but not mushy as you will be cutting them into chunks. Once cool enough to handle. Cut each potato into. Depending how big the potato is, cut each halve 2 - 3 times lengthwise, then cut into cubes crosswise. I use my iron skillet for fried potatoes. Any non stick skillet will work. Pour enough bacon fat into pan to cover bottom. Heat the fat over medium. Once good and hot, add the potatoes and onion. Sprinkle the top evenly with creole seasoning and garlic pepper. Add dollops of the garlic paste here and there. Let potatoes start browning, turning occasionally and adding vegetable oil as needed. The potatoes will soak up the initial bacon fat. So, just keep adding a little oil here and there as needed until potatoes are desired crispness. Salt if needed - I didn't.
2. Serve immediately as a side to any meat. Are great as a side to eggs as well. I served along side of my: https://www.justapinch.com/recipes/main-course/chicken/crispy-soy-honey-thighs.html

Side Essentials: Pan-Fried Taters image

Provided by Andy Anderson !

Categories Potatoes

Time 25m

Number Of Ingredients 8

PLAN/PURCHASE
1 - 2 lb small golden or red potatoes
2 Tbsp sweet butter, unsalted
1 Tbsp grapeseed oil, or other non-flavored variety
salt, kosher variety, to taste
black pepper, freshly ground to taste
ADDITIONAL ITEMS
any other spices you choose to add

Steps:

1. PREP/PREPARE
2. You will need a large pot or skillet to make this recipe.
3. If you do not have any red or golden potatoes, you can always use russets.
4. Gather your ingredients (mise en place).
5. Cut the potatoes in half, or if they are small, in quarters.
6. Toss them into a pot of lightly salted boiling water and cook for about 8 minutes.
7. Remove from the water and allow to dry out on a few paper towels, for 5 minutes.
8. Add to a bowl, and toss with a small bit of oil, and then salt and pepper, to taste.
9. Add the oil and butter to a large skillet, or pot over medium heat.
10. When the butter melts, add the taters, cut side down.
11. Cook, covered, for about 8 - 10 minutes, or until the taters are brown and crispy.
12. Flip and cook, covered, an additional 3 - 4 minutes.
13. PLATE/PRESENT
14. Serve any old way you please... Even by themselves. I served them at a casual outdoor event with Asian fried beef, and ciabatta bread.
15. Keep the faith, and keep cooking.