¼ cup vegetable oil
3 medium Russet potatoes, peeled
1 large yellow onion, sliced thinly
Salt and pepper, to taste
Optional add-in:
½ teaspoon garlic powder
1 teaspoon red pepper flakes
1 tablespoon (3 g) chives, chopped
Step 1:Over medium-high heat, heat the oil in a sauté pan or cast-iron skillet. Then add the potatoes and onions to the heated oil with caution. Also add salt and pepper to taste. Garlic powder and red pepper flakes should follow.
Step 2:Allow to cook, turning frequently, for 10-15 minutes, or until potatoes and onions are nicely browned and soft. Cover skillet if desired to aid in cooking and generate a creamier texture.
Step 3:Drain excess oil on a platter lined with paper towels for a few minutes, then top with chives and serve!
•If you want to kick it up a notch, try cooking it in butter or bacon grease instead of oil and tossing in some chopped dill. Just remember to use caution when using butter on high heat because it burns more rapidly than vegetable oil.
•You can eat this recipe with a ketchup, but they’re also delicious with a garlic aioli or honey mustard sauce!

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