Southern Fried Potatoes
These Southern Fried Potatoes are tender on the inside and golden brown on the outside. They’re a great side dish for breakfast and brunch!
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Diner lingo has always fascinated me. You know, the kind of language used by short-order cooks at local diners or chain restaurants like Waffle House. Some of my favorites are “Cowboy with spurs” (Western omelet with French fries), “Shingle with a shimmy and a shake” (Toast with butter and jam) and “Put out the lights and cry” (Liver and onions). I know some folks like liver and onions. Not me. If that was on my plate, I’d definitely be putting out the lights and crying!
Potatoes have their own terminology in the diner world. “Mystery in the alley” is a side order of hash. “Frog sticks” are French fries. At Waffle House, hash browns are referred to as “the drop.” So if you hear “Drop three, one in a ring” that means 3 orders of hash browns – 2 orders scattered and 1 order “in a ring” (or cooked in a pile rather than scattered).
Southern Fried Potatoes
I have no idea what to call these Southern Fried Potatoes in diner lingo. Potatoes are called “Murphy” so maybe Fried Murphies? Who knows? I call ’em delicious!
I’m also not sure what makes this recipe Southern. Maybe it’s because this style of potatoes is common at diners throughout the South? This recipe is also called Home Fries, Pan-Fried Potatoes, American Fries, Southern Hash Browns, Soft Fried Potatoes or Skillet Potatoes. Phew, that’s a list!
These potatoes are a quick and easy side dish for breakfast and brunch – or those nights when you’re having breakfast for dinner. They’re basically cubed Russet potatoes that are pan fried to deliciousness. The potatoes end up soft and tender inside with crispy, browned edges. Add in some caramelized onions, and you’ve got one heck of a side dish!
Mix it up!
The classic version of these Southern Fried Potatoes calls for a diced onion, salt and pepper. That’s it. Pretty straightforward. Definitely delicious. However, you could elevate this dish in a number of easy ways:
- Bell peppers – add a diced bell pepper along with the onions.
- Jalapenos – If you want a spicy kick, dice up a jalapeno or two and add it with the onions.
- Herbs and spices – Salt and pepper are the basics, but you could easily go Southwestern with a bit of cumin, chipotle chili powder and paprika (or smoked paprika). Or go the other direction and add some Italian seasonings and rosemary for a different vibe. A pinch of garlic powder, onion powder and thyme would produce an entirely different flavor profile. Have fun with the seasonings!
- Eggs – Turn this side dish into a meal by adding a fried egg or two and a piece of toast. Yum!
- Bacon or Breakfast Sausage – Cook a couple slices of bacon or a couple pieces of breakfast sausage in the skillet before adding the potatoes. Once cooked, remove the bacon/sausage and crumble it into the potatoes before serving. Leave the bacon grease in the skillet (in place of the butter). The taste will be amazing!
- Leftover Ham – If you happen to have any leftover ham hanging out in the fridge, this breakfast potatoes recipe would be a great place to use it!
What is the best potato to use?
Honestly, you can use almost any type of potato for these Southern Fried Potatoes. I prefer potatoes with a high starch content like Russet, Idaho and Yukon Gold. However, we’ve made this recipe with red potatoes in the past when we had extras that we needed to use up.
The key to this Southern Fried Potatoes recipe is not flipping the potatoes very often. Resist the urge to stir! You want the bottoms of those potatoes to turn golden brown – so don’t flip ’em more than 2-3 times max. I also like using a large cast iron skillet for this recipe. Cast iron helps these potatoes brown easier.
I opted for a mix of vegetable oil and butter for these potatoes. Butter brings the flavor, while the oil has a higher smoke point – that means it won’t burn as easily once the bottom of that skillet gets super hot.
Some folks microwave or boil the potatoes for a few minutes before transferring them into the skillet. If you dice the potatoes up into ½”-¾” cubes, then there’s no need to boil them first. This entire recipe can be cooked in a single skillet on the stovetop. Less time, less dishes to clean. That’s a win-win in my book! The cubed potatoes will be tender on the inside and nicely browned on the outside. Potato perfection if you ask me!
If you have leftovers, store them in an airtight container in the fridge for up to a week. To reheat, just spread them in a single layer in a dry skillet. Cook over medium heat until hot.
If you’re hunting for one heck of an awesome side dish, then put this recipe on the list. It’s easy and delicious! Cheers!
Did you make a batch of these Southern Fried Potatoes at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Southern Fried Potatoes
Ingredients
- 5 medium Russet potatoes ~2–2½ pounds
- 2 Tbsp canola or vegetable oil
- 2 Tbsp unsalted butter
- 1 medium yellow onion diced
- 1 tsp kosher salt
- ½ tsp black pepper
- {optional garnish} Chopped parsley
Instructions
- Chop potatoes into ½”-¾” cubes. (Note: I like to leave the potatoes unpeeled, but feel free to peel if you’d like!)
- Using a large cast iron skillet, add oil and butter; place over medium-high heat.
- Once butter has melted, spread potatoes evenly in the skillet. Spread chopped onions evenly on top of potatoes.
- Cook for 7-8 minutes without flipping, or until bottoms of potatoes have turned golden brown. (Note: Do not use a lid for this recipe.)
- Sprinkle potatoes with salt and pepper. Flip potatoes and continue cooking for 5-6 more minutes, or until tender and golden brown. If necessary, flip potatoes one more time and continue cooking for 4-5 more minutes.
- If desired, top with chopped parsley before serving.
Looking for more tasty potato recipes? Check out some of these other favorites, too:
Cant wait to make this soon for me i never had southern fried potatoes before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
This is a really simple but really tasty way to prepare potatoes, Ramya – I hope you enjoy it!
They look wonderful. I’d have them with eggs!
You and me both, Mimi! Maybe some scrambled eggs with bits of bacon or ham in there? Yum!!
This is actually how I’ve loved my fried potatoes for as long as I remember – with onions, butter, salt and pepper! (Occasionally some other spices and herbs). And you know what else goes so well? Some good sour cream on a side. The potatoes look ridiculously delicious and inviting.
Sour cream is a great idea, Ben – I’ll have to try that next time we make these potatoes. Now that I think about it, we have some extra potatoes in the kitchen. Maybe we’ll do breakfast-for-dinner tonight…with sour cream, of course!
Looks super similar to what we make on the weekends for brunch, with some sunny-side eggs. Delicious! Diner lingo is fascinating, but if I saw “fried murphies” I’d definitely be intrigued and order it!
That’s a dangerous game there, Michelle. Seeing “fried murphies” and just ordering it because you’re intrigued. You could end up with something very strange on your plate! Fortunately in this case, it would just be delicious potatoes. 🙂
wow all this diner lingo is new to me :=) But potatoes are an old friend so these sound delicious. I want some right now but i fear it may be another day …
Potatoes are such a versatile food. There are so many delicious ways to prepare ’em! And now there are all sorts of ways to describe ’em thanks to the diner lingo. You should make “Mystery in the alley” for dinner sometime soon! That’ll really get Mr. P confused. 🙂
There is nothing quite like a pan of fried potatoes when they are cooked right and this pan of yours is definitely in that “potato” category, crispy on the outside and tender on the inside. And by the way, I found your “diner lingo” so interesting. Never knew most of those. Thanks for that tidbit of info. Thanks for sharing.
I’m with ya, Kristy. Potatoes can be prepared in dozens of ways, but a pan of fried potatoes ranks up there near the top every single time! Thanks so much! (Also, you should start using diner lingo in your house…haha!)
Oh my goodness, David! That diner lingo is so interesting!! You gotta wonder where some of those names came from, LOL. Now, these southern fried potatoes. I could legit make a meal out of just these and be quite happen. They look like such a comforting dish and definitely something I gotta try. And I just happen to have potatoes on hand (yay!).
I can only imagine that some of this diner lingo developed after long nights in the kitchen – after all, most of these diners are all-night types of places, so you can only imagine what it’s like in there at like 2 or 3am! As far as making a meal out of these southern fried potatoes, I can say we definitely did that. And it was definitely delicious! 🙂
I’d gladly make a meal of just these, David! Seriously perfect for any meal of the day.
These potatoes do indeed make a great meal, Marissa! We enjoyed leftovers that way!
I know these just as pan fried or home fried potatoes, but whatever you want to call them, they are delicious! And go with just about anything. One of those dishes every home cook should master. And you’re so right, letting them caramelize is key!
Laura grew up calling these “home fries.” They seem to have about 100 different names. No matter what you call ’em, they’re delicious! You’re right. Every home cook should master this recipe – it’s a staple!
These Southern Fried Potatoes sound like a fantastic side dish! The combination of cubed Russet potatoes, caramelized onions, and that crispy, golden-brown edge is hard to resist.
The crispy, golden bits are the best part! These potatoes do indeed make a great side dish – especially for weekend brunch.
This is a favorite dish here in Sweden. We call it pyttipanna, which translates to small pieces in a pan. It is usually cooked with small pieces of leftover pork/beef roast and hot dogs. It’s always done with a fried egg or two on top and pickled beets on the side. It is often cooked outdoors on a Muurrika gas cooker (https://www.amazon.com/s?srs=20244732011), which is my method of choice…
Interesting! Leftover pieces of roast and/or hot dogs? You’ve got my attention, sir! The pickled beets are definitely more up Laura’s alley than mine, but I am intrigued. Plus, you know how much I love to cook outdoors whenever possible!