Fried Potatoes Southern
- 1/2 About 1/2 cup of vegetable or canola oil, bacon fat, butter, or any combination
- 2 pounds of russet potatoes (about 4 to 5), peeled and diced
- 1/2 cup of finely chopped onion
- Salt and pepper, to taste
Add your choice of fat - oil, butter, bacon drippings or a combination of them all work well - to a fairly good sized, lidded skillet and heat over medium high heat. Peel and dice regular baking potatoes into small cubes and add to the hot oil.
Finely chop some onions - I favor a sweet or yellow onion myself.
Add to the potatoes.
Season with salt and pepper to taste.
Stir the potatoes and onion to coat them well with the oil.
Cover and steam over medium high heat for 10 minutes, without lifting the lid or stirring the potatoes.
Remove the cover.
Use a spatula to turn potatoes in sections.
Continue cooking over medium high, turning and stirring occasionally, until potatoes are browned. Great with breakfast, or as a side dish anytime.