Fried Potatoes And Onions

This crispy fried potatoes and onions recipe is a tasty, healthy potato side dish that works for breakfast, brunch, lunch, or dinner! It’s super easy to make, and is ready in just 30 minutes. It also happens to be naturally vegan and gluten-free! With golden potatoes, sweet onion, and a hint of rosemary, it’s simply delicious!

These healthier pan fried potatoes and onions have all of the savory goodness of hash browns or crispy skillet potatoes without any of the guilt! It’s super easy to make, but tastes like restaurant quality potatoes.

Whether for a hearty breakfast or brunch, this onion rosemary potato hash recipe couldn’t be simpler. It’s great comfort food to serve alongside a healthy protein for dinner too!

You might be wondering, what are fried potatoes with onions? This recipe is a classic Southern breakfast dish and a versatile side that goes with just about anything. They’re also called skillet potatoes, home fries, Southern fried potatoes, country fried potatoes with onion, or a potato and onion hash. Basically, they’re just pan fried cubed potatoes with diced onions, salt, pepper, and sometimes other seasonings too!

For this recipe, you only need a small amount of olive oil, salt & pepper, the rest of the ingredients are pretty much in the title. The potatoes turn out perfectly crispy on the outside, and creamy on the inside – just like traditional Southern fried potatoes but healthier!

These really are the best breakfast potatoes ever. One huge serving of this easy side dish has only 150 calories, is low in fat, and has a few grams of fiber for an added health boost.

We ate them with a bit of ketchup, and just couldn’t get enough. I guarantee this will become your new favorite side dish for any meal of the day!

👩🏽‍🍳 Why You’ll Love This Recipe

• Simple And Quick: This tasty side dish comes together so quickly and easily you can make it while you fix mains or other sides. Or if it is your main, you have plenty of time to sip some coffee or scroll.
• Only 6 Pantry Ingredients: You may have all of these ingredients already, or you can quickly find them at the grocery store. 
• Fresh Herbs For Intense Flavor: Rosemary brings so much fresh flavor to these pan fried onions and potatoes.
• An Excellent Dinner Side Or Breakfast Dish: This really is the best fried potatoes recipe ever – they’re super versatile and can be served at any meal and on nearly any occasion!
• Crispy Potatoes: Crispy seasoned potato skins envelop the lusciously soft flesh of the potato.
• Less Oil: Only a little bit of olive oil is needed to flavor and crisp these home fried potatoes and onions.
• Caramelized Sweet Onions: The sweetness of the onions pairs perfectly with the seasoned, savory potatoes.

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🥘 Ingredients

Just a handful of ingredients is all you need to make this old fashioned fried potatoes and onions recipe.

• Baby Red Bliss Potatoes: Red potatoes are perfect for this skillet fried potatoes and onions as they have a hint of sweetness, and they are waxy, so they hold their shape for a great bite! Definitely leave the skin on, as it gives this potato dish a great texture with crunchy edges once cooked. Potato skins are also high in B vitamins and fiber!
• Extra Virgin Olive Oil: Personally, I think olive oil is the best oil to fry these potatoes. It’s heart-healthy and gives the diced potatoes a nice caramelization. You only need a little bit of olive oil – using less oil keeps the calories and fat down.
• Red Onion: Red onion is slightly sweeter than yellow or white, which compliments the potatoes and the rosemary well.
• Fresh Rosemary: Fresh herbs are best to add at the end of the cooking process. I really like the fresh herbal flavor of the rosemary. If you don’t have fresh, you can use dried. I recommend 1 tsp of dried rosemary rather than the 1 tablespoon that the recipe calls for when using fresh.
• Salt And Freshly Ground Black Pepper: Seasoning for fried potatoes is super important – don’t forget to season to taste or your pan fried diced potatoes and onions will taste bland.

🍲 Ingredient Substitutions

• Potatoes: Instead of red potatoes, you could also use russet potatoes or Yukon gold potatoes for this sauteed potatoes and onions recipe.
• Onions: You may also use white onion, Walla Walla sweet onions, or yellow onion if you prefer.
• Different Oils: I prefer to use a small amount of olive oil to cook my potatoes for a crispy finish. Other oils that work well when trying to achieve a crispy consistency include ones that have a high smoke point, such as avocado oil, sesame oil, almond oil, grape seed oil, peanut oil, or coconut oil. I don’t recommend using butter for this potato onion hash, as it can burn when heated to higher temperatures.

🔪 How To Make Fried Potatoes And Onions

Here’s how to cook this easy fried potatoes and onions recipe. For more detailed instructions on how to pan fry potatoes, see the recipe card below.

Cook The Onions: Heat oil in a large skillet or a heavy frying pan over medium-high heat. Add onion and saute for about 5 minutes.

Add The Potatoes: Add the raw potatoes, salt, and pepper. Cook the potatoes and onions on the stove, and continue to pan fry until golden brown and the potatoes are cooked through. Season this potato and onion breakfast hash to taste – with salt and ground pepper.

Cook Until Crispy: To cook faster, cover the pan and cook on low heat for about a couple minutes at a time, stirring in between. About 5 minutes before the seasoned fried potatoes are done, stir in fresh rosemary.

✔️ How To Make Air Fryer Potatoes And Onions

1. In a mixing bowl, toss your potatoes and onions with the olive oil, salt and pepper.
2. Preheat your air fryer to 375 degrees F.
3. Add the potatoes and onions to the air fryer basket in a single layer (you may need to cook multiple batches depending on the size of your air fryer).
4. Air fry for 10-15 minutes, tossing twice throughout the cooking process to ensure even cooking. Add rosemary in the last 2-3 minutes of air frying.

💭 Expert Tips

• Put A Lid On It: To cook faster, put a lid on the pan and cook on low, but make sure you stir these cubed fried potatoes occasionally.
• Add Herbs At The End: Stir in fresh rosemary at the end of the cooking time so it doesn’t burn.
• Get Cooking With Cast Iron: Use a cast iron skillet for super crispy potatoes.
• Heat It Up: Allow the oil to get hot before adding the homemade diced potatoes for even cooking.
• Space Them Out: Add the potatoes in a single layer, don’t overcrowd the skillet – this will help avoid this potato skillet recipe from becoming undercooked or getting soggy.
• Be Mindful Of Covering: You can place a cover on the skillet to help these stove top potatoes and onions cook initially, but take the lid off to finish the potatoes so that they are crispy and don’t end up soggy. Keeping the lid on during the entire cooking time will result in soggy potatoes.
• Chop Uniformly: Slice or dice your potatoes so that they are the same size and cook evenly.
• Careful With The Oil: You only need enough oil to keep them from sticking to the pan. Too much oil can result in soggy potatoes too!
• Peel: While I prefer to keep the skin on for texture and extra nutrition, you can always peel them first if you prefer for this fried potato and onion recipe.
• Boil Or Bake First: If you like potatoes that are super soft on the inside but super crispy on the outside, I recommend boiling or baking the potatoes until they’re about 2/3 of the way cooked. Then let them cool, then dice them and follow steps 1 and 2 above in the instructions.

📖 Variations

These Southern pan fried potatoes and onions are so simple, but there are a few ways to upgrade them.

• More Veggies: Diced bell peppers, spinach, mushrooms, and tomatoes can be added to these crispy pan fried potatoes and caramelized onions for a hearty vegetable-filled skillet. Top with a fried egg for a complete meal.
• Fried Potatoes Seasoning: When it comes to what to season diced potatoes with, you can use just about any spice combination! Try adding chili powder and paprika or smoked paprika for a bit of heat or make stove top fried potatoes with onions and garlic by using fresh garlic, garlic salt, or garlic powder! You can also change up the herbs and use dried Italian seasoning, fresh thyme, or fresh oregano.
• Use Sweet Potatoes: Make pan fried sweet potatoes and onions by just swapping the regular potatoes for sweet potatoes and following the recipe as is!

🍽 Serving Suggestions

These quick skillet onions and potatoes are an ideal side dish because they are a great addition to any meal throughout the day!

• Breakfast: This versatile side dish is delicious served with scrambled eggs or scrambled silken tofu, omelettes (like this low calorie omelette), or quiches. You can also serve rosemary breakfast potatoes with any sweet breakfast dishes like this vegan French toast or these oat milk pancakes.
• Dinner: Serve these sauteed potatoes with onions alongside any protein main dish, or entrees like vegetarian stuffed poblano peppers, these black bean quinoa burgers, a falafel wrap, or vegan hamburger helper.
• Lunch: Make this a light lunch all on its own and top pan roasted potatoes and onions with sour cream, cheese, green onions, plant-based meat substitutes, or diced tomatoes – kind of like deconstructed baked potatoes!

🙌 Dietary Adaptations

This fried potato recipe is already free of all major allergens – it’s naturally gluten-free, dairy-free, and it’s vegetarian and vegan!

🫙 Storage Directions

• Refrigerator: Allow this pan fried potato hash to cool completely to room temperature before transferring to an airtight container. Store in the refrigerator for 3-4 days.
• Freezer: Freeze these potatoes in a freezer-safe container or resealable freezer bag for up to 3 months.
• Reheating: While you can reheat these potatoes in the microwave, I recommend reheating on the stovetop for best results and to ensure your potatoes crisp up nicely.

❓Recipe FAQs

🍳 More Healthy Breakfast And Brunch Recipes!

• Low Calorie Granola
• Pumpkin Spice Oatmeal
• Vegan Roasted Potatoes
• Southwestern Tofu Scramble
• Vegetarian Breakfast Ideas

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5 from 13 votes

Fried Potatoes And Onions

This crispy fried potatoes and onions recipe is a tasty, healthy potato side dish that works for breakfast, brunch, lunch, or dinner! It's super easy to make, and is ready in just 30 minutes. It also happens to be naturally vegan and gluten-free! With golden potatoes, sweet onion, and a hint of rosemary, it’s simply delicious!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Breakfast, Brunch, Side Dish

Cuisine: American, Vegan

Diet: Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Servings: 4 servings

Calories: 140kcal

Author: Anjali Shah

Ingredients

• ▢ 1 lb baby red potatoes diced with skins on
• ▢ 2 tsp extra virgin olive oil
• ▢ 1 small red onion finely chopped
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon freshly ground pepper
• ▢ 1 tbsp chopped fresh rosemary

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Equipment

• ▢
  Large Nonstick Skillet
• ▢
  Chopping knife
• ▢
  Cutting Board
• ▢
  Measuring Cups And Spoons

Instructions

• ▢
  Heat oil in a large nonstick skillet over medium heat. Add onion and saute for about 5 minutes.
• ▢
  Add the potatoes, salt and pepper and continue to sauté until golden brown and the potatoes are cooked through. To cook faster, cover the pan and cook on low heat for about a couple minutes at a time, stirring in between. About 5 minutes before the potatoes are done, stir in fresh rosemary.
• ▢
  Note: If you like potatoes that are super soft on the inside but super crispy on the outside, I recommend boiling or baking the potatoes until they're about 2/3 of the way cooked. Then let them cool, then dice them and follow steps 1 and 2 above!

Notes

• Put A Lid On It: To cook faster, put a lid on the pan and cook on low, but make sure you stir occasionally.
• Add Herbs At The End: Stir in fresh rosemary at the end of the cooking time so it doesn’t burn.
• Get Cooking With Cast Iron: Use a cast iron skillet for super crispy potatoes.
• Heat It Up: Allow the oil to get hot before adding the potatoes for even cooking.
• Space Them Out: Add the potatoes in a single layer, don’t overcrowd the skillet – this will help avoid your potatoes from being undercooked or getting soggy.
• Be Mindful Of Covering: You can place a cover on the skillet to help them cook initially, but take the lid off to finish the potatoes so that they are crispy and don’t end up soggy. Keeping the lid on during the entire cooking time will result in soggy potatoes.
• Chop Uniformly: Slice or dice your potatoes so that they are the same size and cook evenly.
• Careful With The Oil: You only need enough oil to keep them from sticking to the pan. Too much oil can result in soggy potatoes too!
• Peel: While I prefer to keep the skin on for texture and extra nutrition, you can always peel them first if you prefer. 

Nutrition

Calories: 140kcal | Carbohydrates: 27.4g | Protein: 3.2g | Fat: 2.4g | Saturated Fat: 0.3g | Sodium: 303.6mg | Fiber: 2.8g | Sugar: 1.5g