Photo source: Southern Living
"Every Southerner has their own recipe for fried potatoes and onions. It's one passed from cook to cook, learned by watching, not written technique. After all, fried potatoes and onions aren't just a side dish—they're a piece of Southern culinary history, with each family's recipe reflecting their unique combination of seasonings and technique" - Elizabeth Nelson, recipe creator. Click here to go to the recipe page at Southern Living.
My version of this recipe follows.
Yes, I have my own fried potatoes and onions version of this recipe that is very similar with a few differences. Please note, I do not measure anything and don't put a strict time on anything. It is all taste and season as you cook with your preferred seasonings. Personally, I season with garlic powder and very little salt. I cook on medium heat, adjust as necessary and don't leave it unattended.
1. Cut potatoes in bite sized pieces and cook them with a little butter in the microwave for about 6 or 7 minutes. I don't always peel the potatoes, but sometimes I do.
2. While potatoes are cooking, peel and slice onion.
3. A twist to my recipe . . . slice mushrooms, whatever type you like. Leave it out if you don't like them. Sometimes I add green pepper or poblano pepper to make it extra special.
4. Sauté and caramelize the onions and mushrooms in butter.
5. After potatoes have cooked until almost tender in the microwave, add to the caramelizing onions and mushrooms. Add more butter if necessary.
6. Sauté on medium heat until the potatoes are browned and crispy. I can't really say how long this takes. Stir often and nurture it, you don't want it to burn. Don't walk away from it either.
I hope that made sense! This has been the method I've used since I was a teenager. Potatoes are one of my favorite foods.
