Classic Breakfast Potatoes
Serving Size / Yield
- 4 C. potatoes (peeled, diced to 1/8in pieces)
- 1 C. onions (chopped)
- 4 tbs. butter (or 3 tbs. vegetable oil)
- Salt and pepper
In preparation, the diced potatoes are cooked in boiling water for roughly four minutes or until they are just slightly tender but not cooked. The potatoes are then drained and tossed with onions. Butter or vegetable oil is heated in medium heat with a heavy skillet, and then potatoes and onions are added. Once this is done, they are fried bringing potatoes up from the pan bottom occasionally using a spatula for even browning and cooking. They are then seasoned with salt, pepper and paprika to taste. Average cooking time is ten minutes and the meal can serve four.