I do not know if anyone other than the Pennsylvania Dutch call pan-fried sliced raw potatoes by this name. The title differentiates this recipe from pan-fried leftover or cooked potatoes and it is a nice change from hash browns. My grandparents made this recipe often, usually as an entree with other vegetable or salad side dishes during the harvest season. My father liked it for breakfast or dinner with the addition of eggs that were added and scrambled in when the potatoes were done. My grandparents usually used lard for frying but, when that became difficult to find, my mother used shortening. Like me, you can use a healthier cooking oil, such as canola, and the dish will be equally good. This recipe can be made in any amount needed.
- 2-1/2 pounds potatoes, sliced 1/8 to 1/4-inch thick
- 1 small onion, sliced 1/8 to 1/4-inch thick
- 3 tablespoons or more lard, shortening or canola oil
- Salt and pepper to taste
Heat a 12-inch or larger skillet over high heat. Add enough oil to cover the bottom of the pan well. Place the potatoes and onions in the pan, as much in one layer as possible. (If necessary, use two skillets.) Sprinkle with salt and pepper. Reduce heat to medium-high. Do not stir the potatoes until the bottom is slightly browned or they will stick. Turn to other side with a spatula. Continue to fry until browned, about 5 minutes per side, covering with a lid if needed to cook the potatoes thoroughly. Serve immediately.