Melt butter in a large nonstick skillet set over medium heat. Then add chopped onions, potato rounds, salt, pepper, and chicken broth.
Cover skillet with a lid and let cook for 20 minutes, infrequently flipping the potatoes to ensure they cook evenly. If the chicken broth evaporates before the potatoes are tender, another splash or two can be added.
After 20 minutes, the liquid should be evaporated and the potatoes should be mostly tender. Remove the lid and let the potatoes pan fry for an additional 10 minutes to develop color. Flip as needed to prevent burning.
1 ½ pounds of Yukon gold potatoes is approximately 5 medium potatoes.