Pan-Fried Potatoes Recipe
I hesitated in writing this post, thinking, “Everyone already knows how to make fried potatoes, right?” While this is probably true, I think everyone needs a good reminder once in awhile. I personally can go months or years forgetting about some of my all-time favorite meals!
Fried potatoes is my ultimate go-to meal. One that I always seem to have the right ingredients on hand to make. For me, nothing beats a pan full of hot and crisp fried potatoes. I never make them the same way twice – but I am particularly fond of spice so I usually add in a spicy element (like cayenne, serrano peppers, Fresno chilies, or spicy Chilean pebre sauce). Also, I usually throw in whatever extra ingredients I have on hand, such as green or red pepper, garlic, roasted corn, mushrooms, or even eggs.
I think these fried potatoes are worthy of a blog post because they’re super cheap, modifiable, and appropriate not only for breakfast or lunch, but also for a quick throw-together meal for one. Hearty, unfussy, and nourishing. A use-what-you-already-have sort of meal. Please feel free to add your own ideas below!
Pan Fried Potatoes Recipe
Yield: 2 servings
Prep Time:15 min
Cook Time:10 min
- 2 potatoes, shredded or sliced thin
- 1 tablespoon oil
- 1 small onion, diced
- Salt and pepper, to taste
- Shred or slice potatoes and rinse with cold water. Drain and dry potatoes completely, using a paper towel to remove excess water, if necessary.
- Heat oil in a large frying pan over medium-high heat. Add onions and then potatoes. Cook for about 4 to 5 minutes on one side, then flip over to brown the other side. Stir potatoes to avoid burning, and to ensure even cooking. Add a bit more oil to the pan, if necessary. Season with salt and pepper.