Easy Classic Diner-Style Breakfast Potatoes and Onions

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There is nothing more iconic in American food history than diner food. It’s simple food that’s delicious, nostalgic, and easy to make.

Now bring diner food home for breakfast with these Diner-Style Breakfast Potatoes and Onions. This restaurant quality side dish is easy and just as good, if not better than eating out.

Pin Diner-Style Breakfast Potatoes and Onions to make later.

Save money and time making this dish for your family for breakfast this weekend. With only 4 ingredients this is an easy recipe to to make at home.

Diner-style-breakfast potatoes and onions is an economical recipes that can easily be doubled for a larger crowd. Serve them for a brunch gathering by keeping them warm in a chafing dish.

Ingredients for Diner-Style Breakfast Potatoes and Onions

I usually always have potatoes and onions on hand and this diner-style breakfast potatoes and onions recipe has become a staple on the weekends for breakfast. It’s a great vegetarian side dish that could also be served alongside hot dogs and hamburgers.

• Red Potatoes
• Canola or Vegetable Oil
• Onion
• Butter
• Salt and Pepper

So you say you don’t like onions. That’s OK, omit them or substitute chopped green pepper. 

What Can I Serve with Diner-Style Breakfast Potatoes and Onions?

The simple answer is serve what you like. Think about what would be served in a diner. Here are just some ideas:

• Fried Eggs
• Scrambled Eggs
• Omelet
• Bacon
• Sausage
• Ham
• Toast
• Biscuits
• English Muffin

How to Boil Potatoes

While this copycat restaurant recipe calls for red potatoes, you can certainly use baking potatoes if you have some to use up. No matter which you use, you’ll want to cook them the same way.

Place clean potatoes into a large pot and fill with water. Place the pot on the stove and bring to a rolling boil over high heat. Turn the heat down if the water is splattering but not so low the pot doesn’t boil.

Continue to boil the potatoes until they are just fork-tender. You don’t want them falling apart. Drain them well before continuing on with the recipe.

The reason you put the potatoes in the water before boiling is so that everything comes to temperature at the same time resulting in even cooking of the potatoes.

Pro Tip – You’re Going to Want to Learn This!

Do you often cry when slicing, cutting, or chopping onions? It seems different people are affected by different onion varieties. When I use a sweet onion variety I don’t seem to cry but a yellow or even a Bermuda or red/ purple onion, my eyes leak profusely. 

It’s a burning sensation that lasts a few minutes. Well, I recently read that putting a wet paper towel on your cutting board, next to the onions will keep your eyes from burning.

So I tried it, thinking, this is silly, it can’t work. Why would it work? It’s a wet paper towel.

So I researched it and a few things happen when you cut an onion. You are breaking microscopic cells that release an enzyme that turns into a volitale gas, a chemical reaction of sorts. One article I read said a gas similar to tear gas, which totally makes sense.

Apparently this enzyme that’s released looks for the closest source of water which is your eyes. If you place another source of water, a wet paper towel, say on your cutting board close to the onions, will it work?

My son recenly brought home yellow onions that made my eyes burn so I tried it. Well, I was amazed it worked! No burning, no tearing up.

I also found through my research that there are other ways to minimize the enzyme effect. Use a sharp knife so as not to damage the cells too much, cut the root side of the onion last and chill or freeze the onions before cutting.

I have only tried cutting the root side last but think this paper towel method works better. Try it and let me know in the comments if it worked for you.

More Diner Inspired Recipes

• Hamburger Steak with Brown Gravy and Onions
• Roast Beef, Ham, and Bacon Club Sandwich
• Hash Brown Potato Pie

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

Here’s more Farmer’s Market Week Recipes

Breakfast Recipes

• Glazed Peach Scones by Our Good Life
• Peach Pancakes by Life Love and Good Food

Starters and Sauce Recipes

• Air Fried Zucchini Fries by West Via Midwest
• Bacon Wrapped Pickles by Take Two Tapas
• Chilled Cucumber Melon Soup by Cookaholic Wife
• Easy Refrigerator Dill Pickles by Cheese Curd In Paradise
• Raspberry Lemonade Limoncello Cocktail by Books n’ Cooks
• Strawberry Pesto Brie Bites by Kate’s Recipe Box
• Watermelon Rind Pickles by Palatable Pastime
• Zucchini Nachos by Magical Ingredients

Side Dishes Recipes

• Air Fryer Brussel Sprouts by Devour Dinner
• Diner-Style Breakfast Potatoes and Onions by Family Around the Table
• Honeyed Carrots with Citrus Basil Gremolata by Jolene’s Recipe Journal
• Southwestern Potato Salad by The Freshman Cook
• Twice Baked Potatoes by Hostess At Heart
• Zucchini Corn Fritter by The Fresh Cooky

Main Dish Recipes

• Eggplant and Chickpea Fritters w/ Herb Yogurt Sauce by Savory Moments
• Philly Style Pepper Steak by A Kitchen Hoor’s Adventures
• Sheet Pan Lemon Garlic Shrimp with Asparagus by Blogghetti
• Steak and Bell Pepper Salad by The Redhead Baker

Dessert Recipes

• Apple Squash Quick Bread by Hezzi-D’s Books and Cooks
• Corn Ice Cream by House of Nash Eats
• Homemade Peach Ice cream by SueBee Homemaker
• Peach Pie with Bourbon Caramel Sauce by Lemon Blossoms