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  • Elizabeth Carroll

Crispy Breakfast Potatoes

Updated: Apr 29, 2020

Because, home fries > hash browns.


Ingredients:

4-5 Medium Yukon Gold Potatoes

2T Vegetable Oil

1/2t Salt

2/4t Black Pepper

1/2t Paprika


Directions:

1. Fill large bowl with cold water

2. Peel and cube potatoes

3. After you cube each potato, put the chunks in the cold water to soak

4. When you have finished peeling and cubing your potatoes, heat vegetable oil in large skillet over medium high heat

5. Once oil is hot, rinse and drain potatoes

6. Pat potatoes dry with a towel

7. Add potatoes to oil, cook for 15-20 minutes, stirring often

8. Add salt, black pepper, and paprika, cook another 2-3 minutes

9. Serve hot!


Optional Serving Suggestions:


If you're not vegetarian, cut 5-6 pieces of bacon in 1/4" pieces, crosswise. Cook bacon until almost done, remove bacon from skillet but leave rendered bacon fat in pan. Cook potatoes in rendered bacon fat, instead of vegetable oil. When potatoes are almost finished, add bacon back to pan and cook until the bacon and potatoes are crispy


While potatoes are cooking, chop 1/2 yellow onion, 1/2 red, yellow (or any variety) bell pepper, and 2 jalapeños. Saute vegetables in 1T vegetable oil, cook until they just start to soften. When potatoes are done cooking, add your vegetables to your potatoes


Add cheese, because everything is better with a little sprinkle of cheese


Makes approximately 2-4 servings



Potatoes with Onions & Peppers


Plain, Crispy Potatoes




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