Potatoes and onions--Southern Style, any recipes?

Answer 1

large russet potatoes or yukon gold potatoes
1 large onion, sliced thin
4 tablespoons butter
1/2 teaspoon granulated garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper


Peel and slice potatoes about 1/8 inch thick or thinner.
Slice onion thinly.
In a large frying pan on medium-high heat, melt butter.
Add sliced potatoes and onions, cover and fry for 10 minutes, stirring often.
Sprinkle with granulated garlic powder, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; stirring occasionally.
Serve hot with your meal.

Answer 2

The old-fashioned way southern grandmas would cook potatoes and onions would be in an black cast iron skillet.

Boil five or six whole red potatoes in a large sauce pan. When cooked but still firm, remove from heat and drain. Cut each potato into 1/8 to 1/4 inch thick slices, leaving the skins on the slices. Set aside.

Melt about 1/3 cup of bacon drippings in a cast iron skillet, add a cup of thinly sliced onions and saute until they become transparent. Add the potatoes and 1/3 cup of vinegar and continue to saute, adding more bacon drippings (or butter) if needed. Season with salt and black pepper. Some people add crumbled bacon or cubes of ham. When the potatoes begin to brown nicely, serve.

(If there are left-overs, save them to reheat and serve with eggs for breakfast. Some people like to add diced green and red peppers or mushrooms to the reheated leftovers.)

Answer 3

Potatoes and Onions

1 1/2 pounds (about 3 potatoes) round, white thin skinned potatoes
1 large sweet onion
Coarse salt
1 tablespoon vegetable oil, 1 turn of the pan
2 tablespoons butter

Heat a 10-inch heavy skillet over medium high heat.
Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.

Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.

Answer 4

You could make fried potatoes:

4 large potatoes, peeled and boiled whole until *almost* done
1 large onion, sliced
Enough melted bacon grease to coat the bottom of a large frying pan (roughly 1/4 cup) You could use vegetable oil, but the flavor's not the same.
Salt and pepper to taste

Cook potatoes in boiling water until nearly done. Drain and slice into 1/8 inch thick slices. Cut onion in half and slice into 1/8 inch thick slices, separating rings.

Heat your bacon grease (or oil) in your pan over medium heat. Add your potatoes and onions and cook, turning over frequently, until potatoes are completely cooked through, starting to brown, and onions are tender. (More oil can be added if necessary.)

Salt and pepper to taste. Serve.

Answer 5

here's a recipe my grandma used. it takes a little time tofor the potato's to cook but it's real good
Home-Fried Potatoes
5 Idaho potatoes
1 pound bacon
1 cup diced white onion
salt and pepper to taste
1 tablespoon chopped fresh parsley

Preheat oven to 350 degrees Bake potatoes until tender, about 60 minutes, and let cool. Fry bacon, dont throw out the bacon fat. Crumble bacon and return to the skillet. Dice cooled potatoes and saute with the bacon in the bacon fat until brown. Add onions, salt and pepper and cook for about 5 more minutes. top with chopped parsley

Answer 6

dice up your potatoes and onions, and place in a hot skillet that has been drizzled with veggie oil. season with salt n pepper and stir and cook till tender. usually i add garlic, bell peppers and chili powder, then i put a place ontop of the skillet directly on top of the potatoes, with something heavy on top that wont burn ( i use my mortar and pestal). leave there cooking and getting crispy on the underside for about 25 min. on med. then remove heavy object, plate and toss potatoes for one last fry. serve and enjoy!