Community Pick
Uncle Bill's Fried Potatoes and Onions
"I remember my Grandmother making this marvelous dish over 65 years ago. We were the only vegetarians in our family and therefore Grandma cooked just to please me.
A very easy, simple but tasty side dish.
Young potatoes are especially good."
photo by May I Have That Rec
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 large russet potatoes or 4 large yukon gold potatoes
- 1 large onion, sliced thin
- 4 tablespoons butter (or more if required)
- 2 tablespoons extra virgin olive oil
- 1⁄2 teaspoon granulated garlic powder
- 1⁄2 teaspoon dried dill weed
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
directions
- Peel and slice potatoes about 1/8 inch thick or thinner.
- Slice onion thinly.
- In a large frying pan on medium-high heat, melt butter, add olive oil.
- Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
- Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
- Serve hot with your meal.
- Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.
Questions & Replies
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Doggie -
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If makin for 4 people how large a pan to use? Can potatoes be layered?
Reviews
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To get your potatoes browner, fry them until golden brown with the lid off first, then put the lid on to finish cooking. Also, make sure your oil or oil / butter mixture is screaming hot to get a nice browning head start. I've been making these for 25+ years and never thought of garlic... what a wonderful add in! We put cubed velveta and a little milk in ours then let it melt with the lid on. Makes wonderful cheesy taders :0) -
Oh, how this takes me home! There is a place in SW MO called Silver Dollar City where they make potatoes very similar to this out in open air stands in huge cast iron skillets (they add sweet potatoes to theirs). And being 5,000 miles away from those lovely potatoes, I needed this recipe! So thanks, Uncle Bill, for my trip home :) -
I am making these potatoes outdoor on the smoker, they always seem to turn out better when it's outside for some unknown reason. I used olive oil with shallots and also added ground Dill because I did not have dill weed. I will post photos when I am finished.
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This was absolutely divine! I made mine into a turkey hash. I fried a pound of ground turkey first and then set it aside. Then I made the potatoes and onions exactly as written (except I used 5 potatoes) and added the turkey back in with step #5. Everything was caramelized and seasoned to perfection!! This also fit wonderfully into my DH's new low sodium diet that he has to be on now. Made with 1/4 t sea salt, the turkey, and even the butter listed, it came to only 135 mg sodium per cup of hash. Very low!! My whole entire family LOVED it and begged me to put it in our rotation. This is quite a feat considering we have 4 boys ranging from toddler to teenager!
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This was so easy and quick. It turned out almost identical to my grandma's fried potatoes, which is a big bonus in my book. Nothing seems to be made the same way that my grandmother's generation and generations before that used to make things. Sometimes, even though it isn't necessarily the most healthy way to cook, you just need some good old comfort food. This hit the ticket on a day when I wasn't feeling great and just wanted some good ole home cooking. I made this with Southern Fried Chicken and Asparagus for a great country dinner that my whole family really loved. Thank you Uncle Bill!
see 142 more reviews
Tweaks
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My potatoes also didn't brown well. Next time I will start the onions first, then add the potatoes. I also added more seasonings, and used olive oil instead of butter. -
So good...just like Mom used to make! I reduced this to 1 serving, used Smart Balance in place of butter and a red potato. It's my new comfort food. Thanks Uncle Bill! -
Deeelicious! I love fried potatoes and I haven't had them in ages. I am so glad you posted this Uncle Bill! I had to sub a baking potato for the russet or yukon, margarine for the butter, and frozen chopped onion instead of sliced. The onions carmelized beautifully, the garlic powder, salt, and pepper are the perfect combo. I actually didn't measure the spices :) but that didn't cause a problem at all. I only used 1 medium-large size potato since I was the only one eating this. The only reason why this isn't getting 5 stars is that my potatoes didn't brown up at all. I even added an extra 5 ins at the end, and for some reason, they just wouldn't brown. They cooked through well though, and the onions even got browned and crispy (YUM!) I posted in the Cooking Q&A Forum as to why my potatoes might not have browned. This was still amazing though, still had the fried flavor. This is still a keeper for me. I made this for my lunch today. Here's an update; I'm upping my stars from 4-5 b/c after confirming my thoughts on my why my potatoes didn't brown, I really do believe that there is nothing wrong w/this recipe. :) Even if my technique or subs cause these potatoes never to brown for me, I will make this often. I am so pleased by the flavor and simplicity of this recipe, and the way the onions cooked up, that this will remain a staple for me. Thanks again Uncle Bill, my tummy loves you for this, a treat and a comfort food to me. :) I am back to add to my review! I give this 10 stars, especially b/c Uncle Bill offered a great suggestion which I used this time around to brown the potatoes: I started onions first until they were just starting to carmelize, then added in potato slices to brown (and they browned alright! lol) and then added onions back in to finish. I'm kind of miffed w/myself, as I got so excited that my potatoes browned using Uncle Bill's suggestion that I totally forgot to add in the sal, pepper, and garlic powder, and I already had them out of the pan. These taste better if you season them while they are still cooking, oh well. :) It also prob helped that I splurged and used real butter instead of margarine this time, too. Thanks again! :) An UPDATE to my previous ramblings, I mean reviews lol! This time used a russet, & bf bought the wrong onions (yellow instead of white, no biggie); & again I used margarine (gasp!) b/c I honestly don't mind the taste of it & it's easier on my tummy. With the fresh (not frozen) onion slices, even the marg didn't prevent this dish from browning. I went back to the original recipe instructions b/c I wanted to see if I could get the potatoes to brown by not using frozen onions. That's all it tok, really! I hope my experiences w/this recipe help others who are novice cooks like me; do I get a reward for longest review ever? Lol. As promised, I came back (again) to say I tried a Vidalia sweet onion in this. If you like a milder onion taste, a sweet onion is great. :)
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
