a close up image of Fried Potatoes and Onions in a skillet

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There’s nothing better than pan fried potatoes and onions! This delicious side dish is perfect for breakfast, brunch, or dinner.

Fried Potatoes and Onions in a pan with a spatula

Bored of your standard potato side dishes? Well, today I have a great one for you! Potatoes are often dry and bland, which makes them disappointing to eat. This dish is packed with flavor, so it can be served anytime – from brunch on the weekends or as part of an elegant dinner party menu.

This recipe goes amazing with my Sausage and Egg Frittata or alongside a simple Soft Boiled Egg.

in this article:

Why This Recipe Works

Parboiling the potatoes in salted water ensures they won’t be bland.
The bacon gives the dish a rich flavor and crispy texture.
The Garlic and Onions add depth of flavor to the dish.
Paprika adds a beautiful color and earthy flavor to the dish.
Chives add a fresh, herby taste that brightens up the flavors of the potatoes and onions.

What Potatoes Are Best

A pile of raw, unpeeled potatoes with a white background

I like to use Yukon Gold potatoes because they contain enough starch to make their interiors light and fluffy, but they still hold their shape during cooking. The Maris Piper works well in the UK, and Dutch Cream potatoes if you’re in Australia. In other places, use a good all-rounder potato that you’d use for french fries.

Ingredient Notes

Bacon: Use any bacon you like best. Although the bacon is optional, it really does add a lot of flavor to the dish. If you’re looking for a vegetarian option, you could sauté the onions and garlic in olive oil.

Potatoes: As I mentioned earlier, I used Yukon gold potatoes for this dish, but any potato will work. Just make sure to cut them into even-sized pieces so that they cook evenly.

Onions: I used yellow onions, but you could use any onion you like most or have on hand.

Garlic: You can use fresh garlic for this recipe. If you want a shortcut, instead of jarred or powder, try adding whole closes for flavor when adding the onions and discard them before serving.

Olive Oil: Use extra virgin olive oil, or you could use sunflower or canola oil.

Paprika: I used sweet paprika for this recipe, but you could use smoked paprika or seafood seasoning for a different flavor profile or cut down on the salt and use seasoned salt instead.

Chives: Adding fresh chives is a delicious way to enhance the flavors of a dish, but if you don’t have any, you could use green onions or even parsley instead.

To Peel or Not To Peel

If you use a potato with a thin skin, there’s no real need to peel your potatoes. My family likes them peeled, but it really is a personal choice. That said, if you use potatoes with thicker skin, you’ll need to peel them first.

Step By Step Instructions

How To Cut the Potatoes Into Cubes

To cut the potatoes into cubes, cut the potato in half by slicing them lengthwise. If they are large potatoes, you may need to cut each half in half again lengthwise and place the slices on top of each other.

a potato cut in hald on a chopping board

Then, cut each section into slices; the number and size of the slices depend on how big your potatoes are and how large you want the cubes. We’re using 1-inch cubes for this recipe, so you want each slice to be one inch wide.

Put the slices up against each other on a cutting board and cut through the slices in sections.

Each slice will form a row of cubes.

After you’ve cubed all the potatoes, put them in a water bowl to stop them from browning.

How To Make Fried Potatoes and Onions

Place the cubed potatoes in a large pot and season well with salt. This is important as it’s the best way to be sure you won’t have bland potatoes.

Cover the potatoes with boiling water. The water should be about an inch above the potatoes.

boiling water being poured over a pot of potatoes

If you don’t have a kettle to boil the water separately, use the pot you’ll be cooking the potatoes in.
Then gently lower the potatoes into the boiling water using a spider or deep spoon. This will avoid splashing, which can cause burns.

Return to a boil, and cook until the potatoes are fork-tender (about 5 minutes). You want them firm as they will cook a little more in the pan.

a fork going into a potato cub in a spoon

Drain the potatoes and let them cool and dry in a colander.

Cook the bacon in a large skillet with 1 tablespoon of olive oil over medium heat. Cook, occasionally stirring, until crisp, about 5 minutes.

For crispy bacon, start with a cold pan. This will let the fat slowly melt out of the bacon, which will help it to start crisping up. If you add bacon to a hot pan, the fat will seize and get locked inside the bacon, resulting in soggy slices.

Add the onions to the bacon and sauté with the paprika, a little salt, and pepper for 5 to 6 minutes until soft. Add the garlic and cook until fragrant and softened (30 seconds to a minute).

the onions cooked with the bacon and seasoning

Add the potatoes and cook until crispy, adding more olive oil if necessary.

the parboiled potatoes added to the pan with the onion mixture

You want to move the potatoes as little as possible to allow them to brown. Check from time to time until they form a crust, then flip to brown the other side.

Taste for seasoning and season with more salt as needed. Add the chives, and serve hot.

the Fried Potatoes and Onions in a pan with chopped chives

Make Ahead & Storage Instructions ?

To Make Ahead

Prep the ingredients, including parboiling the potatoes the night before.
Wrap the chopped bacon in plastic wrap and refrigerate until needed.
Cool the potatoes and store them in the fridge in an airtight container.
When ready to cook, follow the recipe from step 3.

Storing & Reheating Leftovers

Refrigerate the cooled Fried Potatoes and Onions for up to 3 days in an airtight container.

To Reheat Leftovers: Heat in the microwave until hot. Or, for crisper potatoes, cook them over medium heat in a skillet with a tablespoon of oil until warmed through.

Freezing: I do not recommend freezing this dish as the potatoes become mushy when thawed.

Erren’s Top Tips & Variations

Salt the water generously when parboiling the potatoes. This is the best time to make sure the potatoes are seasoned well for the best possible flavor,
For crispy bacon, start with a cold pan. This will let the fat slowly melt out of the bacon, which will help it to create a crisp result. If you add bacon to a hot pan, the fat will seize and get locked inside the bacon, resulting in soggy slices.
You can remove the bacon and onions from the pan before adding the potatoes if you’re worried about them getting too crispy. Then once the potatoes are done, add them back to the pan.
Use a big enough pan – you want it to be large enough to allow the potatoes to be spread in a single layer in the pan so that they can get a nice crisp crust.
Move the potatoes as little as possible to allow them to brown. Check from time to time until they form a crust, then flip to brown the other side.
Add diced peppers for a whole new dish.
For a one-pot breakfast – Once the potatoes are cooked, make some gaps and add a little oil, then crack eggs into the holes to cook.

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