My husband loves every kind of potato but he especially likes crispy, fried breakfast potatoes. He would eat them every day if he could. They are a little bit of effort to make but they are so delicious! This recipe is a great addition to your weekend brunch.
Ingredients:
3-4 large red skinned potatoes (2 potatoes are sufficient for 2 people, 4 will feed a family of 5)
1/2-1 onion, diced
Coconut oil or butter (or a mixture of both)
A few sprigs of fresh rosemary or thyme, chopped finely
sea salt and pepper
The key to making amazing breakfast potatoes is cutting your potatoes very small. When the pieces are too big they tend to steam and get mushy in the pan and you want crispy potatoes. Cut each potato in half vertically. Then cut each half in half again vertically. Now, dice the long halves into small chunks. You will end up with really small pieces that crisp up nicely. Heat 2 tablespoons of oil or butter in a large frying pan over medium high heat. When the pan is hot and the oil is melted add a teaspoon of salt and pepper to the pan. Adding the salt to the oil will help draw the moisture out of the potatoes. Add the potatoes to the pan and fry for several minutes before you flip with a spatula. Add oil as needed and flip potatoes every few minutes. When the potatoes start to soften and turn slightly golden add your chopped herbs and onion. Continue to fry the potatoes until they are crispy and golden brown and your onions are caramelized, about 20 minutes. Season with salt and pepper to taste. We like to eat these with a little bit of ketchup and Sriracha. Yum!
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