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.
10-inch well seasoned cast iron skillet you can also use a heavy-duty non-stick skillet.
Ingredients
3slicesbacon
4medium russet or Idaho potatoes,peeled and cut into approximately half inch cubes
½sweet onion,chopped, Vidalia if you can find them
⅓cuppeanut oil,you can use any type of vegetable oil with a high smoke point
½teaspoonkosher salt
¼teaspoonground black pepper
¼teaspoonground 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.
Video
Notes
If you don't like onions, especially for breakfast, leave them out.Use mild sweet Vidalia onions if you can get your hands on 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. So be sure your potatoes are dry before adding them to the skillet.