Southern Fried Potatoes and Onions
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Who doesn’t love an easy breakfast or brunch recipe? Well, I’ve got a great one for you today! My favorite side dish at brunch is definitely potatoes, but so often they’re dry, bland, and boring. Too many times I’ve ordered home fries, hash browns, or some other type of potato at brunch and been disappointed. Nothing compares to my mom’s fried potatoes and onions!
These southern fried potatoes, or as we call them, West Virginia fried potatoes, are a simple, quick recipe that can serve as a side dish for breakfast, brunch, lunch, or dinner. You can even make them by themselves and have a delicious snack. This is a five-ingredient recipe that is so easy to throw together, you won’t believe how good it tastes! Every time I order breakfast potatoes as restaurants, THIS is what I hope they’ll bring out!
I got this recipe from my mom, who got it from her mom. My mom was born in West Virginia before her family moved to Philadelphia, so that would explain the name! I grew up eating these southern fried potatoes and onions so often, and I’ve made them a lot myself! They’re perfect with eggs and bacon, or my mom would make them sometimes with corned beef hash.
Did I mention that this is a 5-ingredient recipe? The ingredients list is short and sweet!
- potatoes – I use either Yukon gold or russet potatoes. The russets are a bit starchier, but I don’t mind the slightly softer texture.
- onions — I use yellow onions for a slightly mellow flavor, but you can use white onions as well.
- salt and pepper – to taste
If you want, you can add a few of the following variations:
- garlic powder
- red pepper flakes
- chopped chives or green onions
Again, this is such a simple fried potatoes recipe. All you’ll need is a knife and cutting board to slice your potatoes and onions, a skillet or sauté pan to cook them, and a spoon or spatula to move them around in the pan! I usually use a cast-iron skillet to help give the potatoes and onions that nice brown caramelization!
Step by Step
- Slice onions and potatoes, and heat oil in a well-seasoned cast-iron skillet or nonstick sauté pan over medium high heat.
- Add potatoes and onions to hot oil and add seasonings of your choice.
- Cook, stirring often, for about 10-15 minutes until potatoes are tender and browned.
- Transfer to a plate lined with a paper towel to drain the oil, and you’re ready to serve them! It’s that easy!
This southern fried potatoes and onions recipe is good for any meal, but it’s especially perfect as a breakfast or brunch side dish! So you should absolutely try it alongside my decadent Banana Pecan Pancakes. They have a maple brown butter icing that is to die for, and they’re full of toasted pecans and ripe banana flavor!
And if you’re looking for more delicious brunch ideas, check out my Leek, Bacon, and Asparagus Quiche. It’s got a creamy egg custard filling with leeks, shallots, crispy bacon, and tender asparagus. It’s an homage to one of my favorite restaurant brunch dishes, but you can make it yourself, right at home!
- ¼ cup vegetable oil – I used canola
- 3 medium potatoes – peeled
- 1 large yellow onion
- salt and pepper – to taste
- ½ tsp garlic powder
- 1 tsp red pepper flakes
- 1 tbsp chives – chopped (add to finished potatoes)
- Heat oil in a sauté pan or cast-iron skillet over medium-high heat.
- Slice onions and potatoes to ¼-inch thick.
- Carefully add potatoes and onions to hot oil. Season with salt and pepper.
- Cook, stirring often, until potatoes and onions are well browned and tender, about 10-15 minutes.
- Transfer to a plate lined with paper towels to drain the excess oil for a few minutes, and then serve!
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