This southern fried potatoes and onions recipe is a family favorite! You can make these pan fried potatoes and onions for breakfast, brunch, or a dinner side dish. Plus, they’re so easy, they’re vegan, and they’re gluten free!
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If you like these potatoes, try my Air Fryer Hash Browns, my Keto French Toast, or my Leek and Asparagus Quiche with Bacon and Gruyère!
Southern Fried Potatoes and Onions Recipe
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 southern fried potatoes and onions!
These pan fried potatoes and onions, 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 5-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!
Jump to:
- Southern Fried Potatoes and Onions Recipe
- Fried Potatoes and Onions - Breakfast or Dinner!
- Fried Potatoes and Onions Ingredients
- Equipment Needed
- Fried Potatoes and Onions Video and Step-by-Step
- Storage for Fried Potatoes and Onions
- Do you fry onions or potatoes first?
- What to Eat with Fried Potatoes and Onions
- Tips and F.A.Q.
- More Breakfast Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Fried Potatoes and Onions - Breakfast or Dinner!
I got this southern fried potatoes and onions 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 -- try them with these egg souffles -- and bacon, or my mom would make them sometimes with corned beef hash.
But you can also enjoy these sliced potatoes as a comfort food side dish for dinner -- they go so well with steak, chicken, or pork chops! And if you want another yummy potato dish, you can try these foil packet potatoes or crispy parmesan potatoes! I also love this smoked loaded baked potato!
Fried Potatoes and Onions Ingredients
Did I mention that this is a 5-ingredient recipe? The ingredients list is short and sweet!
- vegetable oil - you'll need enough canola oil, or other oil with a high smoke point, to coat the bottom of your cast iron skillet. I wouldn't use olive oil because it can smoke too easily.
- 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 black pepper - add salt and pepper to taste.
If you want, you can add a few of the following variations:
- garlic powder - making these fried potatoes with onions and garlic powder adds a fantastic flavor element!
- red pepper flakes
- chopped chives or green onions
Equipment Needed
Again, this is such a simple recipe. All you'll need is a knife and cutting board to slice your potatoes and onions, a large skillet or sauté pan to cook them, and a spoon or spatula to move them around in the pan! I usually make these fried potatoes and onions in a cast-iron skillet to help give them that nice golden brown caramelization!
Fried Potatoes and Onions Video and Step-by-Step
- Slice onions and potatoes, and heat oil in a well-seasoned cast-iron skillet or nonstick sauté pan over medium 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 your southern fried potatoes! It's that easy!
Storage for Fried Potatoes and Onions
These delicious potatoes and onions are best stored in the refrigerator in an airtight container. They'll stay fresh for up to four days.
Do you fry onions or potatoes first?
I like to start them at the same time, but if you start with one or the other first, definitely start with your potatoes first. Onions cook a little quicker than potatoes, so you want to make sure your potatoes are cooked through.
What to Eat with Fried Potatoes and Onions
What food goes good with fried potatoes? Well, I like these potatoes with breakfast classics like bacon and eggs, and I've also had them as a side dish for Eggs Benedict or my leek and asparagus quiche. But for dinner, what meat goes with fried potatoes and onions? I love these potatoes with pork chops or steak, as a classic meat-and-potatoes combination. They're also great with chicken or pot roast!
Tips and F.A.Q.
No need! Because we're slicing these potatoes pretty thin, they cook completely in the skillet as they're frying.
In other recipes like for French fries, soaking potatoes in ice water helps to draw out the starch, making them fluffier and crisper when frying. But we won't have to soak our potatoes in water for this recipe, since we're going for a different texture.
Sure! Drying the potato slices before frying them helps to minimize oil splatter when you add them to your skillet. Since we're not soaking our potatoes in advance, you won't have too much moisture to dry off, but it can help to make sure the oil doesn't bubble up too much.
The key is to make sure you preheat your skillet completely. Cast iron heats slowly, so give it plenty of time to get fully hot before adding your oil. Then, once you've added your potatoes to the skillet, let them sit in the hot oil, without stirring, until the bottoms of the slices are browned. This will allow the potatoes to release from the pan in order to flip them.
I like to use russet potatoes for this recipe. You can also use Yukon Gold or another starchy potato recipe -- the starch helps to create a slightly creamy texture in the potatoes and helps them brown.
I personally don't mind if the potatoes get a little soft, but if you prefer them to be crispier, make sure that you keep the potatoes in one layer in the skillet without overlapping too much.
Honestly, it's up to you! I find that oil gives them that golden-brown crust, but butter gives them an amazing flavor! So I like to alternate, or you can add a couple of pats of butter into the oil for the best of both worlds!
I love these with my Air Fryer Cinnamon Rolls or my Keto French Toast. Or you can have them as part of delicious breakfast spread with Earl Grey Scones with Vanilla Bean Glaze or 3 Ingredient Pumpkin Muffins. And if you're still looking for more ideas, check out How to Make Quiche Lorraine or Pumpkin Banana Muffins!
These crispy pan-fried potatoes can also be accompanied by bacon or a fried egg, and topped with fresh herbs -- I used chives. They're also perfect with some ketchup or even a little hot sauce to spice things up!
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
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📖 Recipe
Equipment you may need
Ingredients
- ¼ cup (55 g) vegetable oil - I used canola
- 3 medium Russet potatoes - peeled
- 1 large yellow onion - sliced thinly
- salt and pepper - to taste
Optional Add-ins:
- ½ teaspoon (2 g) garlic powder
- 1 teaspoon (2 g) red pepper flakes
- 1 tablespoon (3 g) chives - chopped (add to finished potatoes)
Instructions
- Heat oil in a sauté pan or cast-iron skillet over medium-high heat.¼ cup vegetable oil
- Slice onions and potatoes to ¼-inch thick.3 medium Russet potatoes, 1 large yellow onion
- Carefully add potatoes and onions to hot oil. Season with salt and pepper. Add garlic powder and red pepper flakes.salt and pepper, ½ teaspoon garlic powder, 1 teaspoon red pepper flakes
- Cook, stirring often, until potatoes and onions are well browned and tender, about 10-15 minutes. If desired, cover skillet to help with cooking and produce a creamier texture.
- Transfer to a plate lined with paper towels to drain the excess oil for a few minutes, top with chives, and serve!
Video
Notes
Nutrition
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Last Updated on July 28, 2025 by Chenée Lewis
Elizabeth says
Such a delicious and easy way to prepare potatoes! Definitely a nice treat alongside some scrambled eggs for breakfast. I might sprinkle some shredded cheddar on too!
Chenée Lewis says
What a great idea! So glad you liked them!
Marc Reamy says
Thanks they were delicious
Chenée Lewis says
Thank you! I'm happy you liked them!
Elizabeth says
I'm getting into using cast iron for more of my cooking, so this is a great recipe to try! My family will love these potatoes to go with special breakfasts.
Chenée Lewis says
Great idea! I love these potatoes with brunch.
Janet says
Made your recipe just as it was written (except I didn't see the part about peeling the potatoes first) and they turned our delicious! Thank you for sharing!
Chenée Lewis says
You're so welcome! I love this simple recipe!
Patricia says
This was so good and much faster than my old way to make fried potatoes (cooked potatoes first) My husband really loved it, next time I have to make twice that much.
Chenée Lewis says
So glad to hear that! Thanks!
Jeff McCain says
Good deal my mother came from Kentucky and I ate tons of these growing up I oil cook all my potatoes a little bit about 15 minutes a batch then when done I cook with onions garlic in butter in covered pan on medium low flipping the pile multiple times about about 15 minutes then 15 to 20 minutes on low no flipping like heaven.
Chenée Lewis says
Sounds delicious!! 🙂
GG says
Mine potatoes just stuck to the bottom of my seasoned cast iron skillet. What am I doing wrong?
Chenée Lewis says
Oh no! I would make sure you heat your cast iron fully before adding your oil -- that usually helps me to prevent any sticking!
Larry says
This is an easy and super tasty recipe! Reminds me of my mother’s fried potatoes and onions! Oh so good for my taste buds and wonderful memories of mom!
Thanks for posting!
Larry
Mobile, AL
Chenée Lewis says
So great to hear that! Glad you liked them
Amie McClellan says
These potatoes were the bomb, so quick & easy, seriously tasty, thank you so much! 💕🌟
Chenée Lewis says
Thanks! I'm glad you liked them!!
Jill says
I Love This EasyPeasy Recipe. I Add Sliced Hot dogs & make it a Meal... I serve a dipping sauce of of ketchup, mustard & mayo. ( sounds weird, but Yummy) My kids Ask me to make it All The Time.
Chenée Lewis says
So glad you and the kids like it! It's one of my favorites 😊
Dot kline says
Yumy
Chenée Lewis says
Glad you liked them! 🙂
Sue says
Delicious!! I love potatoes, and the onions really take this over the top!!!
Chenée Lewis says
Thank you! They add so much flavor!
Claudia Lamascolo says
these looks and sound fabulous making them with our steak dinner today!
Chenée Lewis says
What a great idea!
Beth says
Yummy! These are so delicious and our new favorite way to eat potatoes! I can’t wait to make these again!
Chenée Lewis says
It's my favorite way too! Glad you liked them!
Meenakshi Thakur says
The onions look so well done. The overall recipe looks very approachable yet delicious. Thanks for the recipe.
Chenée Lewis says
It's definitely easy but so good!
Biana says
These potatoes and onions look delicious. Perfect for brunch!
Chenée Lewis says
Definitely! I make them for brunch all the time!
Beth says
Yum! This looks so delicious and tasty! I can't wait to give this a try! My husband is going to love this!
Chenée Lewis says
I hope it's a hit! Thanks for trying it out!
Barbara says
Hello, my mother used to make these for us back in 60’s 70’s and I love them. Just made them Monday evening they didn’t come out the way she made them but will try your recipe thanks
Chenée Lewis says
Hope you like them! 🙂
Kylie says
This was the absolutely most delicious side dish ever!
Chenée Lewis says
Thank you! I love making this as a dinner side dish!
Denay DeGuzman says
I love making and eating southern recipes. These fried potatoes and onions were delicious!
Chenée Lewis says
Thank you! Im so glad you enjoyed!
Whitney says
This is the perfect side for pretty much any meal. Would love to make it for my next dinner then have the leftovers with eggs the next day!
Chenée Lewis says
That's a great idea!! I hope you love it!
Tara says
Oh yum! Love the color on these potatoes. Such a perfect side for brunch and the flavors sound incredible.
Chenée Lewis says
Thank you! It's so simple but so full of flavor!
Andrea Alverson says
This looks so good and so easy to make! My mouth is drooling... ?
Chenée Lewis says
It's SUPER easy! And yes definitely drool-worthy!
hari says
wow! such a ripper of a recipe!
I always love potatoes and I'll try this for sure!
Chenée Lewis says
Great! Let me know what you think of them! 🙂