This is a take from a dish my mom made all the time. She would take leftover baked potatoes and chill them in the fridge, then the next morning (or dinner even), she would slice them and heat them in a cast iron skillet. I still love them that way, but my husband loves cubed hashbrowns. Serve with breakfast, lunch, or dinner!
8 medium russet or yukon gold potatoes
1-2 large white onions, chopped (depending on preference)
desired seasonings (I use about 1 tsp paprika, 2 tsp Johny’s Garlic Seasoning, s&p to taste)
Scrub potatoes, place in one layer on a plate. Cover tightly with plastic wrap. Microwave on high about 12 minutes, or until mostly cooked. (You want them slightly firm still)
Alternatively, if you have leftover baked potatoes, just use those.
Heat about 1 T oil in a skillet over medium-high heat. (I’d use a cast-iron if available)
Add onions, and chop potatoes. After onions are softened, add potatoes and sprinkle seasonings on top. Mix together, then let one side cook until browned.
Flip over, and finish cooking other side. Add more oil when necessary.
My cast iron skillet isn’t that large, so I do all this in 2 batches. If the layer is too deep, then you don’t get enough potatoes with a nice crust.
If you want, you can put these in a dish in the oven to keep warm for a while too, and they’re still great.