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This is more schematic than recipe.
I was thinking of 1994 when I was poor, pregnant, and living in a residential motel with very little fridge space.
Today this is comfort food, back then it was a meal.
The size of the skillet matters and it does need a lid.

Today I started by spreading a layer of bacon grease on the bottom of the skillet. (3 Tablespoons for my 10 inch cast iron)
Then I roughly chunked potatoes into the skillet to cover the bottom with no pan showing. Then I added chopped onion and dotted the whole affair with fresh garlic butter.
Then I seasoned for my taste; salt, pepper, oregano, and paprika (back in the day it was Lawry's orange seasoned salt)
Now for the important part; I turned the burner to 6. That is low medium high and put the lid on.
I checked it from time to time, maybe every 5 minutes or so and stirred thoroughly with a spatula as needed until I decided they were done.

Today I also made crumbled sausage cooked in butter. After I spooned out the sausage and potatoes I blended all left over grease into a single pan, added a little flour and made gravy.

I picked this up from a mennonite cook book.
adding a quarter cup of liquid to country fried potatoes during the final few minutes.
The recipe called for heavy milk but I have used regular 2% and also turkey bone broth with good results.