Southern Skillet Potatoes and Onions
Servings: 4
Ingredients
- 3 pounds Yukon Gold or red potatoes thinly sliced
- 1 yellow onion thinly sliced
- 1 red bell pepper thinly sliced
- 2–3 tablespoons avocado oil or preferred cooking oil
- 1 teaspoon garlic powder optional
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon bacon sea salt or smoked sea salt
Instructions
- Wash and thinly slice the potatoes (leave skins on for texture).
- Thinly slice the onion and red bell pepper.
- Heat 1 tablespoon oil in a large cast iron skillet over medium heat.
- Add onions and peppers; cook for 8–10 minutes, stirring occasionally, until soft and caramelized.
- Add another tablespoon of oil and layer the sliced potatoes in an even layer.
- Let the potatoes sit for 5 minutes without stirring to develop a golden crust.
- Flip and stir every few minutes for 15–20 minutes, adding more oil as needed.
- Season with garlic powder, salt, pepper, and bacon sea salt. Stir to combine and cook for an additional 2–3 minutes.
- Serve hot and enjoy!
Notes
- Use a mandoline slicer for even cuts.
- Don’t overcrowd the skillet—work in batches if necessary.
- Try a splash of apple cider vinegar at the end for a flavor pop.
- Great with breakfast, lunch, or dinner.
- Don’t overcrowd the skillet—work in batches if necessary.
- Try a splash of apple cider vinegar at the end for a flavor pop.
- Great with breakfast, lunch, or dinner.