Fried Potatoes and Onions
4 large russet potatoes or 4 large yukon gold potatoes
1 large onion, sliced thin
4 tablespoons butter (or more if required)
1 tablespoons olive oil
2 tablespoons of bacon drippings
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Peel and slice potatoes about 1/8 inch thick or thinner.
Slice onion thinly. In a large frying pan on medium-high heat, melt butter, add olive oil. Add sliced potatoes and onions and garlic, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
Sprinkle with salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally. I add a little crumbled bacon on top for the perfect side dish!
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