Homemade, diced Southern Fried Potatoes and Onions, pan-fried in a cast-iron skillet on the stove, is an intoxicating blend of crispy fried potatoes studded with sweet onion and smoky bacon bits.
A hearty stick-to-your-ribs type of breakfast side dish, it will have everyone asking for more.
Like my Hasselback Potatoes, Parmesan Smashed Potatoes, and Twice Baked Potatoes, these skillet potatoes and onions are the best; they are easy to prepare, rich and satisfying, loaded with flavor, and sure to become the star of any meal!
Depending on what part of the country you grew up in, you might also know this old-fashioned, from scratch, fried potatoes and onions recipe as country fried potatoes, breakfast potatoes, American fried potatoes, cast-iron potatoes, pan-fried potatoes, or simply as skillet potatoes.
Whether you are cooking for two or a crowd, the aroma wafting through your house while these fried potatoes and onions cook is enough to wake all the sleepy heads in your home and bring them to the table smiling.
Why you will love this recipe:
- I’ve tested several different methods of preparing this dish to give you options, including one make-ahead option for preparing this delicious classic.
- It’s versatile, and whether you make it for breakfast or lunch, or as a dinner side-dish, I have serving suggestions that will take it over the top.
- It is fried potatoes with onions and bacon in it…enough said!
Ingredient notes:
(Specific measurements can be found in the recipe below.)
- Potatoes – are the star of this show and form the base of this recipe.
- Bacon – smoky bacon highlights the dish and adds its own special flavor.
- Onion – gives this dish another flavor dimension. Sweet yellow onions or Vidalia onions work best; red onions are too strong.
- Oil – I always use peanut oil, but any vegetable oil works.
- Kosher salt, black pepper, and ground thyme – enhance all of the other flavors and bring them together into one delicious dish. Feel free to add a shake of garlic powder too!
Here’s how to make fried potatoes and onions – Option one:
- Place the cubed potatoes in a bowl full of cold water. Let them sit for about five minutes. Drain and rinse twice. Let them dry and remove any excess moisture with a paper towel.
- Add bacon to a well-seasoned ten-inch cast-iron or non-stick skillet over medium heat. Cook for approximately ten minutes or until the bacon is browned and crispy. Remove from the pan, drain on a paper towel, and crumble. Set aside.
- Leave the bacon grease in the pan and add the oil. When it is hot, add potatoes, onion, salt, pepper, and thyme.
- Stir to combine and make sure everything is coated with oil. Cover the pan and reduce the heat to medium-low. Let potatoes steam undisturbed for 10-12 minutes or until they are just shy of fork-tender.
- Remove the lid and turn the heat back up to medium. Use a pancake-turner to turn over everything. Let them cook uncovered and undisturbed for five minutes. Turn them over again and cook for another five minutes. Repeat one more time for a total cooking time of approximately 15 minutes for this step.
- The potatoes are done when they are golden brown and crispy with a soft fluffy interior.
- Remove from the pan and drain on paper towels. Serve immediately topped with the crumbled bacon. Optional, garnish with chopped parsley.
Here’s how to partially make fried potatoes and onions ahead – Option two:
- To make this dish ahead, instead of starting the potatoes in a skillet, add them to a medium-sized saucepan and cover them with water over medium-high heat. (You do not need to soak or rinse them first.) Add a teaspoon of kosher salt. Bring to a boil and cook for about 10-12 minutes or until they are just shy of fork-tender. Drain and store the parboiled cubes in a covered container in the refrigerator for up to four days.
- When ready to finish the dish, add bacon to a well-seasoned cast-iron skillet or non-stick skillet over medium heat. Cook approximately 10 minutes or until the bacon is browned and crispy. Remove from the pan, drain on a paper towel, and crumble. Set aside.
- Leave the bacon grease in the pan and add the onion. Cook for about five or six minutes or until it is translucent and tender.
- Add the oil. Add the parboiled spuds, salt, pepper, and thyme when it is hot. Stir to combine and let the mixture cook uncovered and undisturbed for five minutes. Flip everything over and cook for another five minutes. Repeat one more time for a total cooking time of approximately 15 minutes for this step.
- The potatoes are done when they are golden brown and crispy with a soft fluffy interior.
- Remove from the pan and drain on paper towels. Serve immediately topped with the crumbled bacon. Optional, garnish with chopped parsley.
Top tip:
Whether steaming or parboiling them, precooking the potatoes produces a soft and fluffy interior. So don’t skip this step.
Recipe variations:
Fried potatoes and onions are a versatile and tasty side dish that can be prepared in many different ways. Here are a few additional suggestions:
- Before frying, add your favorite creole or cajun seasoning blend or herbs such as garlic, thyme, or rosemary.
- Top with your favorite shredded cheese and broil in the oven until melted and bubbly.
- Add sour cream and chives to for a loaded potato side dish.
- Add cayenne pepper or hot sauce to the seasoning blend for a spicy kick.
- You can also add ham, cabbage, chopped-up green or red bell pepper, or even sliced mushrooms.
- Ground sausage can be substituted for bacon.
Best potatoes for this recipe:
When frying potatoes and onions, you’ll want to choose a potato variety that holds its shape and doesn’t turn mushy or mealy when cooked. Russet potatoes, also known as Idaho potatoes, are a good choice because they are starchy and have a low moisture content, which helps them stay firm and crispy when fried.
Yukon Gold is also a good choice because they hold their shape well when fried.
For the best results, avoid using waxy potato varieties such as red or new potatoes; they are better suited for boiling or roasting, as they tend to become mushy when fried.
Best skillet for frying:
For frying potatoes and onions, you’ll want to use a skillet with a heavy bottom and large enough to hold all the ingredients without overcrowding. A cast iron skillet is an excellent option as it distributes heat evenly and can withstand high heat without warping.
If you don’t have a cast-iron skillet, a heavy-duty non-stick skillet also works.
Side dishes that pair well with this dish:
When served for breakfast, southern-fried potatoes and onions are most commonly served with scrambled or fried eggs, eggs benedict, and maybe some cheese grits, a fruit salad, or even ambrosia.
For a heartier breakfast or brunch, they would also be delicious paired with my mushroom and broccoli frittata or spinach bacon quiche, with hoecakes, southern cheddar biscuits, or cornmeal biscuits.
For dinner, they are lovely when paired with a wide variety of main dishes, including my New York Strip Roast, Southern Fried Chicken, Fried Oysters, Fried Chicken Burgers, Baked Chicken Thighs, Fried Fish, or Smoked Ribeye Steak.
Best oil for frying:
I highly recommend using bacon grease leftover from frying the bacon for added flavor. However, any high smoke point oil such as peanut, avocado, or canola oil also works. If you use oil, add a tablespoon of butter for more flavor.
Recipe FAQs:
I usually don’t because I hate peeling them. However, whichever you prefer works fine.
If you use Russets, the answer is yes. Boiling or soaking them will remove the excess starch that causes them to stick.
Excess starch is the most likely culprit. That’s why boiling or soaking them is essential before frying them.
Also, your potatoes won’t get crispy if you overcrowd your skillet. If you have too many for your skillet, make them in batches or use two skillets.
This recipe is best when eaten just after they are made, and it’s hard to recapture the crispiness of the potatoes. However, if you do have leftovers, they can be stored in the fridge for up to four days.
Leftovers can be reheated in a skillet in a small amount of oil over medium heat.
Top tips and tricks:
- If you don’t like onions, especially for breakfast, leave them out.
- If you can get your hands on mild sweet Vidalia onions, use them. If not, any sweet yellow onion will do.
- To get any onion smell off your hands, rub your hands on something made of stainless steel, such as a cooking utensil or a pan.
- This recipe calls for cubed potatoes, but if you like sliced, go for it. Whichever you choose, try to make the cubes or slices as close to the same size as possible to cook in the same amount of time.
- Smaller cubes or thinner slices will cook in less time, and larger cubes or thicker slices will take more time than what’s listed.
- Water and oil don’t mix. Be sure your potatoes are dry before adding them to the skillet.
More potato recipes:
If you like this recipe, I think you may also like these easy and popular potato recipes on my blog:
Here are a few more of my favorite recipes if you need more menu ideas: Easy Parmesan Potatoes Au Gratin, Easy Southern Cheesy Scalloped Potatoes, and Blue Cheese Potatoes Au Gratin.
For more recipes or menu ideas, click here for more southern-style recipes.
⭐️⭐️⭐️ ⭐️ ⭐️ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
📋 Recipe:
Southern Fried Potatoes and Onions Recipe
Equipment
- 10-inch well seasoned cast iron skillet you can also use a heavy-duty non-stick skillet.
Ingredients
- 3 slices bacon
- 4 medium russet or Idaho potatoes, peeled and cut into approximately half inch cubes
- ½ sweet onion, chopped, Vidalia if you can find them
- ⅓ cup peanut oil, you can use any type of vegetable oil with a high smoke point
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground thyme
- Optional, chopped parsley for garnish
Instructions
Directions (Option one):
- Place the cubed potatoes in a bowl full of cold water. Let them sit for about five minutes. Drain and rinse twice. Let them dry and remove any excess moisture with a paper towel.
- Add bacon to a well-seasoned cast-iron skillet or non-stick skillet, over medium heat. Cook approximately 10 minutes or until the bacon is browned and crispy. Remove from the pan, drain on a paper towel, and crumble. Set aside.
- Leave the bacon grease in the pan and add the oil. When it is hot, add potatoes, onion, salt, pepper, and thyme.
- Stir to combine and make sure everything is coated with oil. Cover the pan and reduce the heat to medium-low. Let the potatoes steam undisturbed for ten to twelve minutes or until they are just shy of fork-tender.
- Remove the lid and turn the heat back up to medium. Use a pancake turner to turn the potatoes over. Let them cook uncovered and undisturbed for five minutes. Turn them over again and cook for another five minutes. Repeat one more time for a total cooking time of approximately 15 minutes for this step.
- The potatoes are done when they are golden brown and crispy with a soft fluffy interior.
- Remove from the pan and drain on paper towels. Serve immediately topped with the crumbled bacon. Optional, garnish with chopped parsley.
Partial Make-Ahead Directions (Option two)
- To make this dish ahead, instead of starting the potatoes in a skillet, add them to a medium-sized saucepan over medium-high heat and cover them with water. (You do not need to soak or rinse them first.) Add a teaspoon of kosher salt. Bring to a boil and cook for about 10-12 minutes or until the potatoes are just shy of fork-tender. Drain and store in a covered container in the refrigerator for up to four days.
- When ready to finish the dish, add bacon to a well-seasoned cast-iron skillet or non-stick skillet, over medium heat. Cook approximately 10 minutes or until the bacon is browned and crispy. Remove from the pan, drain on a paper towel, and crumble. Set aside.
- Leave the bacon grease in the pan and add the onion. Cook for about five or six minutes or until it is translucent and tender.
- Add the oil. When it is hot, add the boiled potatoes, salt, pepper, and thyme. Stir to combine and let the mixture cook uncovered and undisturbed for five minutes. Turn the potatoes over and cook for another five minutes. Repeat one more time for a total cooking time of approximately 15 minutes for this step.
- The potatoes are done when they are golden brown and crispy with a soft fluffy interior.
- Remove from the pan and drain on paper towels. Serve immediately topped with the crumbled bacon. Optional, garnish with chopped parsley.
Notes
Nutrition
*This recipe was originally published on March 5, 2020.
A question rather than a comment… I’ve cooked potatoes and onion very often but my onion tend to burn. Should I remove them after sautéing and add back to the potatoes closer to finish to avoid them burning. I would love to get the taste of sweet onion with the potatoes.
Hi Regina, You might try cutting your onions into larger pieces, or you could cook them first and then add them back into the pan a few minutes before the potatoes are done.
I hope you enjoy them!
Sharon