As a food blogger I’m sharing my Southern Hash Browns pan-fried in butter with onions for a simple but DELICIOUS breakfast side that hides a single clever trick I think you’ll want to know.

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I love when a simple pan of russet potatoes and unsalted butter turns an ordinary morning into something a little wild. The outsides get stubbornly crisp while the insides stay pillowy and strangely addictive.

Folks call these Southern Hash Browns in some places and Fried Taters in others, and honestly both names fit because every bite is loud, buttery, and a tiny bit salty. I always eat more than I planned.

It’s not delicate, it’s not trying too hard, but it somehow steals the show, makes you curious, and makes you want to come back tomorrow.

Ingredients

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Russet potatoes are starchy carbs, give creamy texture, potassium and some fiber, hearty.
Butter adds rich fat and brown crisp edges, boosts savory flavor.
Oil keeps potatoes from sticking, bacon fat lends smoky meaty flavor.
Onion sweetens as it fries, adds moisture, antioxidants and savory depth.
Garlic gives punchy aroma, little heat and heart healthy, strong flavor.
Smoked paprika brings warm smoky color and subtle sweetness.
Herbs brighten the dish, add fresh vitamins and a green pop.
Salt enhances all flavors, just a little brings out potato sweetness.
Black pepper adds mild heat, earthy bite and balances fat.

Ingredient Quantities

3 pounds russet potatoes about 4 medium

3 tablespoons unsalted butter about half a stick

1 to 2 tablespoons vegetable oil or bacon fat optional

1 large yellow onion about 8 ounces

1 teaspoon kosher salt plus more to taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika optional

2 cloves garlic optional

2 tablespoons fresh parsley or chives optional

How to Make this

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1. Peel the 3 pounds russet potatoes and cut them into about 1/2 inch cubes so they cook evenly, toss the pieces in cold water for 10 minutes to knock off excess starch then drain and pat very dry with a towel.

2. Heat a large 12 inch cast iron or heavy skillet over medium heat, add 3 tablespoons unsalted butter and 1 to 2 tablespoons vegetable oil or bacon fat if you want higher heat control, let the butter melt and start to foam but not burn.

3. Add the potatoes to the pan in a single layer, don’t crowd the pan or they’ll steam not brown, season right away with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon smoked paprika if using.

4. Let the potatoes cook undisturbed for 4 to 5 minutes to get a good crust, then stir or flip them every few minutes so they brown on most sides, total frying time about 15 to 20 minutes depending on size.

5. After the potatoes have some color and are starting to get tender add 1 large yellow onion, sliced or diced, stir to combine so the onion can caramelize with the potatoes.

6. If the potatoes are browning too fast but still not tender, lower the heat and cover the skillet for 3 to 5 minutes to steam them through, uncover and crisp up again.

7. When potatoes are nearly done, push them aside and add 2 minced cloves garlic if using, cook 30 to 60 seconds until fragrant then mix everything together.

8. Taste and adjust seasoning, add more salt or pepper if needed, finish with 2 tablespoons chopped fresh parsley or chives for brightness and serve hot.

9. Tips: cut pieces uniform, dry them well to avoid splatter, use half butter half oil so the butter won’t burn, work in batches if your pan is small, pressing pieces lightly with a spatula helps get extra crispy edges.

Equipment Needed

You’ll need the following:

1. 12-inch cast iron or heavy skillet
2. Vegetable peeler
3. Sharp chef knife
4. Cutting board
5. Large bowl (for soaking the potatoes)
6. Colander or large sieve (for draining)
7. Clean kitchen towel or paper towels (to pat potatoes dry)
8. Heatproof spatula or metal turner
9. Lid or large plate to cover the pan if you need to steam
10. Measuring spoons (for salt, pepper, paprika)

FAQ

How do I get the potatoes extra crispy?

Use russets, cut them evenly (about 1/4 to 1/2 inch), rinse or soak 20 to 30 minutes to remove starch, dry really well, start in a hot pan with 1 tbsp oil plus the butter so the butter wont burn, dont crowd the pan, let them brown before flipping and finish on a bit higher heat to crisp the edges.

Can I use other potatoes instead of russets?

Yes, Yukon Gold works fine but theyre a bit creamier and wont get as crunchy. Waxy potatoes like red or new potatoes stay soft and are less ideal if you want crispy fried pieces.

Should I use butter or oil or bacon fat?

Butter gives flavor but can burn, so use it with a little oil or bacon fat to raise the smoke point. If you want smoky bacon flavor use rendered bacon fat, otherwise a mix of butter plus 1 tablespoon vegetable oil is perfect.

Can I add extras like bacon, peppers or garlic?

Totally. Add cooked bacon near the end so it stays crisp. Peppers and onions can go in earlier so they soften and caramelize. Add garlic in the last 1 to 2 minutes so it doesnt burn.

How do I store and reheat leftovers?

Refrigerate in an airtight container up to 4 days. Reheat in a hot skillet or in a 400 F oven for 8 to 12 minutes to re-crisp. Microwaving will make them soggy so avoid it if you want crisp potatoes.

How much salt and seasonings should I use?

Start with about 1 teaspoon kosher salt for 3 pounds potatoes and 1/2 teaspoon black pepper, taste at the end and add more if needed. Smoked paprika, a squeeze of lemon, or fresh parsley or chives at the end brighten the dish.

Southern Fried Potatoes Recipe Substitutions and Variations

Russet potatoes: swap in Yukon Gold or red potatoes. Yukon Golds are creamier and brown up faster so watch your cook time, reds hold their shape for chunkier bites.
Unsalted butter: use ghee, olive oil, or bacon fat. Ghee wont burn as quick, olive oil gives a fruity note, bacon fat adds smoky savory depth.
Yellow onion: replace with a sweet onion like Vidalia, or shallot, or thinly sliced green onions. Sweet onions make it milder, shallots add subtle onion flavor, green onions give a fresh finish.
Smoked paprika: use regular paprika plus a pinch of cumin or a little chipotle powder, or try smoked salt or just a drop of liquid smoke for that smoky kick.

Pro Tips

1. Pat the potato cubes completely dry and then let them sit on a towel for 10 minutes before cooking. Less surface moisture means much better browning and way less oil splatter.

2. Use a mix of butter and a high smoke point oil like vegetable or grapeseed. Heat the oil first, then add a little butter for flavor so the butter doesnt burn.

3. For extra crunch toss the dried potatoes lightly with a teaspoon of cornstarch or potato starch. It makes a super thin crisp crust without changing the flavor.

4. If you want to speed things up and avoid overbrowning, par cook the cubes in the microwave or in simmering water for about five minutes so the centers are nearly done, then finish in the pan to get them crisp.

5. Layer your seasoning: a bit of salt early for inside flavor, then taste and finish with more at the end. Right before serving add chopped herbs and a small splash of lemon juice or vinegar to brighten everything up.

Southern Fried Potatoes Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

As a food blogger I’m sharing my Southern Hash Browns pan-fried in butter with onions for a simple but DELICIOUS breakfast side that hides a single clever trick I think you’ll want to know.

Servings

servings

Calories

394

kcal

Equipment: You’ll need the following:

Ingredients

3 pounds russet potatoes about 4 medium
3 tablespoons unsalted butter about half a stick
1 to 2 tablespoons vegetable oil or bacon fat optional
1 large yellow onion about 8 ounces
1 teaspoon kosher salt plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika optional
2 cloves garlic optional
2 tablespoons fresh parsley or chives optional

Directions

Peel the 3 pounds russet potatoes and cut them into about 1/2 inch cubes so they cook evenly, toss the pieces in cold water for 10 minutes to knock off excess starch then drain and pat very dry with a towel.
Heat a large 12 inch cast iron or heavy skillet over medium heat, add 3 tablespoons unsalted butter and 1 to 2 tablespoons vegetable oil or bacon fat if you want higher heat control, let the butter melt and start to foam but not burn.
Add the potatoes to the pan in a single layer, don’t crowd the pan or they’ll steam not brown, season right away with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon smoked paprika if using.
Let the potatoes cook undisturbed for 4 to 5 minutes to get a good crust, then stir or flip them every few minutes so they brown on most sides, total frying time about 15 to 20 minutes depending on size.
After the potatoes have some color and are starting to get tender add 1 large yellow onion, sliced or diced, stir to combine so the onion can caramelize with the potatoes.
If the potatoes are browning too fast but still not tender, lower the heat and cover the skillet for 3 to 5 minutes to steam them through, uncover and crisp up again.
When potatoes are nearly done, push them aside and add 2 minced cloves garlic if using, cook 30 to 60 seconds until fragrant then mix everything together.
Taste and adjust seasoning, add more salt or pepper if needed, finish with 2 tablespoons chopped fresh parsley or chives for brightness and serve hot.
Tips: cut pieces uniform, dry them well to avoid splatter, use half butter half oil so the butter won’t burn, work in batches if your pan is small, pressing pieces lightly with a spatula helps get extra crispy edges.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.