It’s a super simple comfort food. While I don’t fix this as often as I once did sometimes I absolutely crave a plate of fried potatoes with bacon and onions topped with ketchup or cheese. Mom often served fried potatoes with hot dogs or hamburgers in fall and winter.
Potatoes fixed this way are good alongside eggs at breakfast or as a side dish with dinner and lunch.
- 4 to 6 potatoes, large to medium in size
- 1 large onion, sliced
- 4 to 6 strips of bacon, 1 per potato
- Salt and black pepper to taste
- ¼ to ½ cup of water
Peel and slice the onion about ¼ of an inch thick, set aside. Peel and slice the potatoes about ¼ of an inch thick. Get out your largest frying pan that has a tight fitting lid, preferably cast iron. Fry the slices of bacon until they are crisp, remove from the pan and set aside.
Do not take the bacon grease out of the pan; turn down the heat under the pan to medium. Put the slices of potato in the hot bacon fat in the frying pan. Add the sliced onion. Add about 1 teaspoon of salt and at least 1 teaspoon of pepper. Cover the pan with the lid and check every so often, turning the potatoes and onion slices over with a spatula so all will brown. Add the ¼ cup of water and replace the lid so the potatoes will steam. When the potatoes and onions are tender add the crumbled bacon to the pan and let the bacon get hot before serving.
You can melt some sliced cheddar cheese or other type of cheese over the potatoes. Add the cheese after you add the bacon and cover with the lid for a few minutes until the cheese has melted.
Another way is to boil the potatoes until almost done, then slice and fry.
This is better with more pepper sprinkled in after the bacon is added.
If you want a crisp crust on the potatoes cook them without the lid at the last.
If you use newer potatoes you can cook them unpeeled. Remove any eyes.
The potatoes can be diced instead of sliced and diced green pepper added. Dice the onion instead of slicing.