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Nutrition Facts
Serving Size 1 (262g) Recipe makes 4 servings
Calories 260
Calories from Fat 84		(32%)
Amount Per Serving		%DV
	Total Fat 9.4g	14%
	Saturated Fat 4.2g	20%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 54mg		2%
Potassium 952mg		27%
Total Carbohydrate 41.0g		13%
	Dietary Fiber 5.2g	20%
	Sugars 3.3g
Protein 4.7g		9%
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St Patrick's Day Brunch

JustJanS

Potato and Onion Skillet Fry

Recipe #138992 | 20 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: LAURIE
Sep 27, 2005

This Irish potato recipe is a great way to use leftover baked potatoes! I love potatoes!!!

SERVES 4 (change servings and units)

Ingredients

1 large onion, peeled, halved and thinly sliced
2 tablespoons butter
1 tablespoon olive oil
4 medium potatoes, baked (or boiled)
salt and pepper

Directions

1
Heat the oil and butter in a skillet.
2
Add the onions and cook until soft and lightly browned.
3
Remove the onions from the pan with a slotted spoon.
4
Reserve.
5
Slice the potatoes into 1/4 inch slices. Add to the hot pan and brown on both sides. Return the onion to the pan, toss and season.
6
Serve warm.

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Featured Reviews for This Recipe

From: Pardeemom

On Dec 1, 2008

Yummy! I did alter it a bit to cut back on the fat and calories. I used 1 T. butter and 1/2 T. olive oil and it was perfect! Thanks!

0 people found this review helpful

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From: KissaMew

On Jan 23, 2007

I adore making skillet potatoes with thin sliced onions and leftovers for work entice envious glances!

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From: PaulaG

On Oct 9, 2005

I know this recipe was intended for already cooked potatoes and I have done that many times over. This time, I didn't have leftover potatoes so I sliced a couple of red skinned potatoes,placed them in a pan and covered them with water, allowed them to cook until fork tender and then proceeded with the remainder of the recipe. Just before serving, the potatoes were lightly sprinkled with snipped chives.

3 people found this review helpful

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From: Amis

On Oct 1, 2005

This was great. I used baby red potatos and left the skins on when I chunked them up. I also added some garlic, salt, pepper. The potatos came out lovely and golden with a bit of crunch. Zaar World Tour 05

3 people found this review helpful

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