Slice the onion thinly and throw them in the pan with the taters. Be careful because the oil will be very hot! You’re going to brown the taters & onions to form a crispy outside.
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Keep turning and flipping those taters until you brown most of them. But be careful not to flip so much that you break them all up. Let them cook a bit before you flip each time. Psst…I broke a few.
Once browned, cover and cook on medium heat. I usually leave it covered for 2-4 minutes depending on batch size, stirring in between. (I cheated & took pic before browned..oopsie)
When the inside is soft pull them out of the pan and put in a dish lined with paper towels to drain the oil off. Season with salt & pepper…And if you’re like me, drown ’em in ketchup!
