Pan-fried potatoes and onions are one of those quietly perfect dishes that show up in diners, family kitchens, and backyard cookouts all over the Midwest. At their core, they’re a humble pairing: thinly sliced potatoes cooked until crisp and golden, with onions that soften and caramelize right alongside them. Variations of this dish appear in German, Eastern European, and American farmhouse cooking, often as a thrifty way to stretch a few pantry staples into something deeply satisfying. You might make this to round out a simple weeknight dinner, to serve under a fried egg for brunch, or to recreate the flavor of those diner-style “home fries” without turning on the oven. It’s a straightforward technique that teaches you how to control heat, manage moisture, and coax big flavor out of very simple ingredients.
These pan-fried potatoes and onions are wonderfully versatile. For breakfast or brunch, pair them with soft-scrambled or fried eggs, a few slices of bacon or sausage, and a side of fresh fruit to balance the richness. At dinner, they make an excellent companion to roasted or grilled meats like pork chops, steak, or simple roast chicken. They’re also great with seared tofu or veggie sausages if you’re cooking vegetarian. A crisp green salad or steamed green beans with a squeeze of lemon helps cut through the starch and fat, while a dollop of sour cream, Greek yogurt, or a spoonful of grainy mustard on the side adds a nice tangy contrast.
Simple Pan-Fried Potatoes and Onions
Servings: 4

Ingredients

2 pounds medium waxy potatoes (Yukon Gold or red potatoes), scrubbed
1 large yellow onion, thinly sliced
3 tablespoons neutral oil (such as canola, vegetable, or avocado oil)
1–2 tablespoons unsalted butter (optional, for flavor)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked or sweet paprika (optional)
1 small garlic clove, minced (optional)
1–2 tablespoons chopped fresh herbs, such as parsley or chives (optional, for garnish)

Directions