Ditch the bag of frozen hash browns and make these better-than-your-favorite-restaurant fried breakfast potatoes with onions instead. For the best results, plan enough time to cook the potatoes and refrigerate for at least 30 minutes up to overnight before frying them.
Course Breakfast
Cuisine American
Keyword fried potatoes
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 6
Calories 288kcal
Ingredients
2 ½poundswhite or yellow potatoes
2teaspoonskosher salt, divided
1yellow onion
8tablespoonsbutter, divided
1teaspoonfreshly ground black pepper
Instructions
Place the potatoes in a large pot and cover with water. Bring to a boil with 1 teaspoon of salt and cook until fork tender, about 20-30 minutes. Drain, then refrigerate for 30 minutes up to overnight.
When cooled, peel the potatoes, then cut into quarters and slice into ½ inch chunks. Set aside. Peel and halve the onion, then cut into thick slices. Set aside.
In a large non-stick skillet with a lid, melt 4 tablespoons of the butter over medium heat. Add the sliced potatoes and cook undisturbed for 5-7 minutes. Lower the temp to medium-low and use a spatula to gently flip the potatoes, and cook for another 10 minutes, flipping the potatoes once or twice. When the potatoes are ¾ of the way done and are becoming golden brown and crispy, break up the remaining 4 tablespoons of butter over the potatoes and layer the onions on top. Cover with a lid, and continue cooking until the onions soften, gently flipping the potatoes once or twice so they don't get too browned or burn. Season with more kosher salt and freshly ground black pepper and serve.
Notes
The potatoes can be boiled and peeled ahead of time, up to 2 days. Refrigerate until ready to cook.