Potsie's White Trash Trinity

"The Cajuns have a "Holy Trinity" of cooking which consists of celery, onion, and bell peppers. Texas White Trash (which I come from a long and distinguished line of)have our own Holy Trinity of cooking consisting of potatoes, onions, and okra. My family has been making this for years and I remember eating it while I was still strapped in a booster chair. If you love fried potatoes- if you love okra- and if you love onions- you will love this dish for breakfast, lunch, or dinner. May be served with ketchup but if you want real authentic White Trash fare- serve smothered in creamy white gravy! You can get me to do some rather unpleasant things if you wave a plate of this at me."
photo by rpgaymer photo by rpgaymer
photo by rpgaymer
Ready In:


  • 4 russet potatoes (well scrubbed or peeled and cut into uniform cubes)
  • 1 large yellow onion (sliced, diced, or however you like it)
  • 1 cup sliced okra (cut into half inch slices)
  • 13 cup vegetable oil (or Canola oil)
  • salt, to taste
  • pepper, to taste
  • garlic powder, to taste


  • Pour oil into a skillet with a tight fitting lid (preferably cast iron but go with what you have)and then add potatoes, onion, and okra and toss.
  • Heat your skillet (with all of the ingredients) over medium high heat.
  • Sprinkle with garlic powder and a generous amount of pepper. Save salt for later(Salting potatoes makes them "sweat". Just like eggplant. You don't want them to do that while trying to brown them -- it will increase your cooking time.).
  • Cover skillet with a tight fitting lid and cook over a medium high heat until potatoes are steamed soft, stirring about every 5 minutes. Don't use a high heat YET -- you are not trying to brown the potatoes yet just get them soft.
  • They should be soft in about 15-20 minutes, depending on the size of your cubed potatoes. I like to cube mine relatively small- I think the end result is a better texture. (For me, anyway).
  • After potatoes are soft, remove the lid (and don't recover anymore) and turn the heat up to brown the potatoes. I usually only turn them two or three times because I like some of them browned and other ones still soft.
  • When browned to your liking remove from skillet and salt to your taste.
  • Serve with ketchup if you must but a creamy white gravy is better.

Questions & Replies

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  1. This was tasty potato dish that reminded me of the potatoes my dad used to make. He didn't use okra though, as we only just recently started getting okra in stores in Chicago. I've gotten addicted to okra, so I think next time I might even double the amount. I also didn't use any gravy or ketchup, as it's flavorful enough as is. Thanks for sharing.
  2. LOVE, LOVE, LOVE this! We've fixed fried taters & onions for years but I never thought about adding okra. Served this with fried pork chops and made cream gravy from the drippings. Oh Potsie...what have you done?? :)
  3. This was actually pretty good, and I don't even like okra! I made up for that by adding another onion to the mix, and also adding some coarse-ground Hungarian paprika. I have to put paprika in everything. We actually had this for breakfast, with crusty rolls, lots of sweet butter and spicy matbucha (a Middle Eastern salsa). Thanks for the cross-cultural experience, Potts!


Peace, peeps!
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