Prep 10 mins
Cook 20 mins
I remember my Grandmother making this marvelous dish over 65 years ago. We were the only vegetarians in our family and therefore Grandma cooked just to please me. A very easy, simple but tasty side dish. Young potatoes are especially good.
- 4 large russet potatoes or 4 large yukon gold potatoes
- 1 large onion, sliced thin
- 59.16 ml butter (or more if required)
- 29.58 ml extra virgin olive oil
- 2.46 ml granulated garlic powder
- 2.46 ml dried dill weed
- 1.23 ml salt
- 1.23 ml 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.
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)
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 :)
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!