Moms Fried Potatoes And Onions Recipes

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.

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.

Steps:

• Peel, and then slice the potatoes twice the thickness of a quarter.
• In a large bowl, place the potatoes and the sliced onions in plenty of cold tap water as to cover them -- allow them to soak for an hour.
• In a large no-stick skillet (or a well-seasoned cast iron skillet), add the shortening and allow it to get hot over medium-high heat.
• Drain the potatoes/onion and pat them dry some with paper towels. Drips of water will cause the hot oil to pop out on you. Carefully add the potatoes/onions to the hot shortening, spreading them out in the skillet.
• DO NOT TURN OR STIR THE POTATOES FOR THE NEXT 10-12 MINUTES! Go ahead and add the seasonings after putting the potatoes in the skillet. Fry mostly covered for the first 10-12 minutes but just crack the lid off to the side a bit as to allow steam to escape.
• After the time has elapsed, use a spatula to peek at the bottom layer and if they are brown and crispy, go ahead and turn the potatoes ONE TIME. Finish frying UNCOVERED for about 10 more minutes.
• Transfer them to a serving plate that has a couple of paper towels on it.
• Serve with hot biscuits and/or brown soup beans. These potatoes are also great with fried eggs.
• NOTE: I make sandwiches out of leftover potatoes that have been in the fridge.

Steps:

• In 12 inch covered skillet add enough oil to cover bottom about 1/4 inch thick.
• Add sliced potatoes and quartered onions.
• Add salt and pepper to taste.
• Cover and cook over medium heat, stirring occasionally till potatoes are tender.