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Uncle Bill’s Fried Potatoes and Onions


  • 4large russet potatoes or 4 large yukon gold potatoes
  • 1large onion, sliced thin
  • 4tablespoons butter (or more if required)
  • 2tablespoons extra virgin olive oil
  • 1⁄2teaspoon granulated garlic powder
  • 1⁄2teaspoon dried dill weed
  • 1⁄4teaspoon salt
  • 1⁄4teaspoon black pepper


  • 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.


  • under12parsecs

    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 🙂

  • teresas

    Excellent…I've been making this dish for years…except not with the dill…that add a nice new flavor…I used yukon gold potatoes…yum…made for Best of 2014 tag game…

  • Angie F Ks

    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)

  • Joy’sfood

    Thanks Uncle Bill for an easy recipe! I didn't use any seasoning except salt and pepper. Butter was a great addition I didn't think about. This one is a keeper! I may add your other seasonings just to change it up. 😀

  • leftover___queen

    Near the end of cooking I "swirl" a egg or two, depending on the amount of potatoes you made. Don't dominate the potatoes with the egg just as a added surprise. I also add the onions AFTER the "flip" keeps them slightly crunchy and they don't burn. This is how my Mom and Grandma did it.

  • hottiecj

    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!

  • ElizabethKnicely

    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!

  • Lavender Lynn

    We made this for breakfast yesterday and we have had it for 3 meals with just 2 of us. I have really craving potatoes and onions. These were great! Made for Favorites of 2014.

  • SRF68

    These were VERY VERY good! Next time I’ll use a cast iron skillet and put it on the grill. Thanks for posting!

  • Leigh W.

    Blah at best…sorry