Brown sugar potato onion recipe?

Thank you!!

I loved the combination. I'm thinking of making them for Christmas :)

I am so glad you liked them. They're a family favorite.

I'll give you the "official" recipe, then tell you the changes I've made.

Danish Sugar Browned Potatoes

12 small potatoes
2 Tbsp butter
3 Tbsp sugar
1 tsp salt

Cook potatoes in salted water. Drain and peel. Melt butter in skillet and stir in sugar. Cook, stirring constantly, until sugar is browned. Add potatoes and cook until brown on all sides, shaking skillet frequently. Don't scorch. Sprinkle with salt and serve.

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My vague, unmeasured, unscientific version:

I prefer to use yellow potatoes, like Yukon golds, because the skin is thin enough that they don't need peeling. I cut them into chunks (I think in the recipe when they call for small potatoes, they're thinking of the small, yellow and often bitter potatoes common to Europe) then cook them in the microwave.
While the potatoes cook, I start the butter melting in the skillet, and slice the onion, if we're going to add it. I tend to use more butter and sugar than the recipe calls for, but I'm pretty sure I'm also using more potato -- it's kind of a case of whatever amount works for you. So I start with a small amount of butter and sugar, and add more if doesn't look like it will be enough to coat the potatoes (sorry for the vagueness). I have also been known to replace some or most of the butter with olive oil.
I add the onion and then the potatoes -- they should be cooked almost all the way -- to the pan, along with any additional seasonings (nutmeg is especially nice) and start stirring. I may add more butter and/or sugar here, again, depending on how well the potatoes are getting coated. As they cook, they will start browning. I will stir and move pieces around, then let them sit for a minute or two, then repeat, trying to get all sides nicely golden brown. The skillet needs to be at the higher end of the heat scale (about a 7 or 8 if your control is from 1 to 10) -- too low and sugar doesn't melt properly; too high and scorching is likely.
Note: I use unsalted butter, and since I am not cooking the potatoes in salted water, I do add some salt during cooking, as well as a small sprinkle before serving.

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I hope you enjoy them.

Robin