Pan-Fried Potatoes and Onions
Sliced potatoes fried slowly with onion until golden and soft, a common breakfast and leftover-using side in Newfoundland kitchens.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 250 kcal
Equipment
- •Large skillet
Nutrition
Per serving, approximate
- Calories
- 250 kcal
- fat
- 12 g
- carbs
- 32 g
- protein
- 4 g
- calories
- 250
Instructions
- 1
Heat butter and oil together in a large skillet over medium heat.
- 2
Add the onion and cook until softened and starting to turn golden.
- 3
Push the onion aside and add the sliced potatoes in a single layer.
- 4
Cook without stirring too often for 8-10 minutes until golden underneath.
- 5
Flip and continue cooking, mixing in the onion, until the potatoes are tender and browned in spots.
- 6
Season with salt and pepper and serve hot.
Chef's tips
Using leftover boiled potatoes gives the best texture, since raw potatoes take longer and need a lower heat to cook through without burning.
Ingredient substitutions
- butter → oil only, for a dairy-free version
Storage
Best eaten fresh; keeps 1-2 days covered in the fridge.
Reheating
Reheat in a hot skillet to re-crisp; microwaving will make them soft.
Common mistakes to avoid
- •Stirring too often, which prevents good browning
- •Using too high a heat with raw potatoes, burning the outside before the inside cooks
Serving suggestions
Cooked Pan-Fried Potatoes and Onions?
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