144 Reviews

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)

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Angie F Ks December 22, 2009

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 :)

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under12parsecs July 29, 2011

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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hottiecj December 06, 2010

Blah at best...sorry

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Leigh W. April 18, 2015

These were good, but greasy. You can cut back on the amount of oil and/or butter a couple of tablespoons.

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lilcritta2 August 26, 2014

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

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SRF68 April 04, 2009

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.

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leftover___queen January 26, 2016

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!

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ElizabethKnicely March 26, 2015

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...

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teresas March 03, 2015

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.

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Lavender Lynn January 30, 2015
Uncle Bill's Fried Potatoes and Onions