Pan-fried potatoes and onions are one of those quietly perfect dishes that show up in diners, family kitchens, and backyard cookouts all over the Midwest. At their core, they’re a humble pairing: thinly sliced potatoes cooked until crisp and golden, with onions that soften and caramelize right alongside them. Variations of this dish appear in German, Eastern European, and American farmhouse cooking, often as a thrifty way to stretch a few pantry staples into something deeply satisfying. You might make this to round out a simple weeknight dinner, to serve under a fried egg for brunch, or to recreate the flavor of those diner-style “home fries” without turning on the oven. It’s a straightforward technique that teaches you how to control heat, manage moisture, and coax big flavor out of very simple ingredients.
These pan-fried potatoes and onions are wonderfully versatile. For breakfast or brunch, pair them with soft-scrambled or fried eggs, a few slices of bacon or sausage, and a side of fresh fruit to balance the richness. At dinner, they make an excellent companion to roasted or grilled meats like pork chops, steak, or simple roast chicken. They’re also great with seared tofu or veggie sausages if you’re cooking vegetarian. A crisp green salad or steamed green beans with a squeeze of lemon helps cut through the starch and fat, while a dollop of sour cream, Greek yogurt, or a spoonful of grainy mustard on the side adds a nice tangy contrast.
Simple Pan-Fried Potatoes and Onions
Servings: 4
Ingredients
2 pounds medium waxy potatoes (Yukon Gold or red potatoes), scrubbed
1 large yellow onion, thinly sliced
3 tablespoons neutral oil (such as canola, vegetable, or avocado oil)
1–2 tablespoons unsalted butter (optional, for flavor)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked or sweet paprika (optional)
1 small garlic clove, minced (optional)
1–2 tablespoons chopped fresh herbs, such as parsley or chives (optional, for garnish)
Directions
Prep the potatoes: Slice the scrubbed potatoes into 1/4-inch-thick rounds or half-moons, keeping the pieces as even as possible so they cook at the same rate. You can peel them if you prefer, but the skins add flavor and texture.
Rinse and dry: Place the sliced potatoes in a bowl of cold water and swish them around to remove excess surface starch, which helps them crisp instead of turning gummy. Drain well, then spread the slices on a clean kitchen towel or paper towels and pat them very dry.
Slice the onion: Cut the onion in half from root to tip, remove the peel, then slice into thin half-moons. Set aside.
Preheat the pan: Set a large, heavy skillet (cast iron works especially well) over medium heat. Add the oil and heat until it shimmers but isn’t smoking.
Start the potatoes: Add the dried potato slices in an even layer. If your pan is crowded, cook in two batches so the potatoes can brown rather than steam. Sprinkle with about 1 teaspoon kosher salt and the black pepper.
Let them brown: Cook the potatoes undisturbed for 4–5 minutes, until the undersides are golden in spots. Flip or stir and continue cooking, turning every few minutes, for another 8–10 minutes, until the potatoes are tender in the center and nicely browned on the edges.
Add the onions: When the potatoes are nearly tender, push them slightly to the sides and add the sliced onion to the center of the pan, along with the butter if using. Toss everything together so the onions are coated in the fat and mingled with the potatoes.
Season and finish: Cook for another 5–7 minutes, stirring occasionally, until the onions are soft and lightly caramelized and the potatoes are fully cooked and crisped to your liking. In the last minute of cooking, stir in the paprika and minced garlic, if using, and adjust salt and pepper to taste.
Serve: Transfer the potatoes and onions to a warm plate or platter. Garnish with chopped fresh herbs, if you like, and serve hot.
Variations & Tips
FTo lean into a German-style skillet potato, add a splash of apple cider vinegar and a teaspoon of whole-grain mustard at the end of cooking, then toss in a handful of crisp bacon pieces. For a more diner-inspired version, cut the potatoes into small cubes instead of slices and add a pinch of onion powder and paprika for that classic home-fry flavor. If you’d like a one-pan vegetarian meal, toss in sliced bell peppers and a handful of cooked beans (such as white beans or chickpeas) during the last few minutes of cooking. You can also shift the spice profile: use cumin and chili powder for a Tex-Mex twist, then serve with salsa and avocado, or add rosemary and thyme for a more rustic, herb-forward side. For extra crispness, parboil the sliced potatoes in salted water for 3–4 minutes, drain, dry thoroughly, and then fry; the brief pre-cook helps the centers turn creamy while the exterior crisps. Whatever route you choose, avoid overcrowding the pan and resist constant stirring—giving the potatoes time in direct contact with the hot surface is the key to that deeply browned, flavorful crust.