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5Ingredients
┅Seconds
370Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1/2 cup bacon drippings (cooking oil, butter, or any combination)
- 2 lb. russet potatoes (about 4 to 5, peeled and diced)
- 1/2 cup sweet onion (finely chopped)
- salt
- pepper
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Directions
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol25mg8% |
Sodium300mg13% |
Potassium790mg23% |
Protein4g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate35g12% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A0% |
Vitamin C20% |
Calcium4% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(29)
Kimberly Conway 4 years ago
Great only I wanted a smaller amount so I reduced the oil and after the first turn of the potatoes I increased the heat and stayed right there and they crisped batter. All and all turned out great. Thank you Kimberly Conway
Andrew Wright 4 years ago
I wouldn’t cover these. My potatoes ended up steaming and getting cooked and now I just have a oily mashed fried potato cake. I’ve never messed up fried potatoes until tonight when I decided to use a recipe to see if I could make them even better
Smith 5 years ago
Love these. My mom made these & the “burned” onions aren’t burned- they are carmelized. It’s what adds that unique taste. We called them German Fried Potatoes & I’ve been making them since the early 1970’s!
Me Me 6 years ago
These were tasty! I seasoned with salt, pepper, smoked paprika and curry. Used oil and butter. Chopped some garlic and put in towards the end and...voila!
Tori Moody 6 years ago
It turned out good! I kept mines in circles. Need to figure out how to prevent it from sticking to pan. I used a cast iron pan.
Nikki Linn 6 years ago
Great base recipe. Original recipe is lacking seasoning. I seasoned with a homemade Cajun seasoning prior to cooking along with some garlic powder. Turned out great!
Rocco Bella 6 years ago
I’m from Louisiana and i learned to cook as a child by “Sous chefen” along side my momma. Here girl, chop this onion, chop this pepper, hand me the seasoning. Now stir this, flip that meat.. Ok, now go set the table etc..
So I needed a recipe as a quick reference, just needed to know if I had to put the potatoes in first... and I stumbled upon this gem. It was perfect and the breakfast I made with it was amazing.. thank you
OfficialHeadlines Page 6 years ago
It was amazing !!!! I just tweaked the recipe a bit with the seasoning
Mary Hancock 6 years ago
Flavor was perfect using half butter half canola oil. I made the cubes too large for my liking so next time will make them smaller like my mom did. Growing up Southern, fried tators were a staple. This was my first experience with steaming instead of direct frying. Interesting take on a classic dish. Definately will use again. Thank you for sharing!
Colin Newman 7 years ago
i absolutely love this recipe. It works best on gas. i am making it again tonight.
ldubb 7 years ago
Very good! Made with no onions due to picky eaters and added salt pepper garlic powder and Greek seasoning. Cooked on low to get extra crispy
Tina Tina 7 years ago
Perfect! Great instructions no changes required. Tasty and full of flavor. Made twice in 1 week!!!!!
Damaris 7 years ago
Delicious! I'm a rookie. I just couldn't get them to crisp. It could be because I didn't raise the fire high enough haha!