Fried Potatoes Lafayette Style
(Primarily a breakfast recipe)

  • One large potato or two medium potatoes
  • Small yellow onion
  • Olive oil
  • Italian seasoning - 1/2 tsp
  • Salt - to taste
  • Black pepper - to taste


  • If you will be serving with sausage, bacon or mushrooms, first fry those in a large pan, preferably in olive oil.
  • After the meat is cooked, remove from pan, leaving as much oil as possible in the pan, and set the the meat aside in a covered container.
  • Peel and dice the potatoes into small cubes, preferably 1/2 inch or less.
  • Peel and then chop the onion, into very fine pieces.
  • Put the frying pan, with leftover oil from the cooking of the meat, on high heat.  Add the diced potatoes and chopped onions, along with the Italian seasoning, salt and black pepper.  Add more olive oil if needed.
  • Mix the contents of the pan well, stirring and turning frequently, until the potato cubes begin to brown around the edges, and become soft (but not so soft the entire mixture turns to mush).
  • Remove the contents of the pan and place onto serving plates, or a covered container for later serving.
  • If you will be serving fried eggs, fry them now in the same pan, with the same oil from the meat/mushrooms and potatoes.
  • Serve the potatoes, meat/mushrooms and eggs together.

Serves 2-3

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