3 - 4 lbs potatoes, preferably Yukon Gold
2 large sweet onions, sliced as thin as possible, preferably with a mandolin
4 Tablespoons oil, divided, if eating healthy; 4 Tablespoons bacon grease for the best taste
Salt and freshly ground pepper
Place the sliced onions in a large heavy skillet with 2 Tablespoons of oil or bacon grease. Caramelizing onions properly is a fairly long process and takes a bit of tending. Cook the onions on medium heat until they are completely soft. Lower the heat a bit and continue cooking, stirring almost constantly until they are a dark golden brown. Remove from the heat and drain.
Peel the potatoes if desired. I scrub well and leave the skins on. Dice into 1/4 - 1/2 inch pieces. Place in a colander and run cold water over the diced potatoes to remove excess starch. Drain well or pat dry with a paper towel. Heat the remaining oil or bacon grease in a heavy skillet over medium heat and add the diced potatoes. Cook until they begin to crispy and brown on the outside and soft on the inside. Add more oil or bacon grease if needed. Add the reserved caramelized onions and toss well together. Cook for another minute or two, flipping the potatoes over to mix and thoroughly heat the onions. Remove from the heat and season to taste with salt and plenty of freshly ground pepper.
I have to make this recipe using 10 lbs of potatoes because there are never enough!