Fried Potatoes Recipe

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"Don't forget fried potatoes-they're a wonderful way to use up leftovers," reminds Judy Scholovich from our test kitchen. "Ready in just seconds, they taste great with breakfast or as a side dish for supper."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:3-4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 3-4 servings


  • 3 cups diced cooked potatoes
  • 1/2 cup diced cooked onion
  • 2 tablespoons butter
  • Salt and pepper to taste

Nutritional Facts

3/4 cup (calculated without salt and pepper) equals 147 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 65 mg sodium, 22 g carbohydrate, 2 g fiber, 3 g protein.


  1. In a large skillet, cook potatoes and onion in butter over medium heat for 10 minutes or until golden brown. Season with salt and pepper. Yield: 3-4 servings.
Originally published as Fried Potatoes in Quick Cooking May/June 1998, p36

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Reviewed Nov. 4, 2010

"I forgot to cook the potatoes before, so I just diced them into 1/4 inch cubes and pan fried them for the time it took to chop them all up. I put them in as I was chopping them so I had more room on my cutting board. Then after they tasted almost done, I added the onion. We seasoned at the table so our 10 month old son could eat them without seasonings and we could. We liked how they turned out better than shredding potatoes for hashbrowns."

Reviewed Jul. 19, 2010

"I made this trying to replicate a fried potatoe I had in a German restaurant. They were very good. I used a little more butter than it called for and may add a little season salt next time, overall I was pleased!"

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