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Description
These are an essential part of breakfast around here.
Ingredients
- 5 whole Potatoes, Diced
- 1 Tablespoon Olive Oil
- 1 teaspoon Kosher Salt
Preparation
In large skillet, cover the diced potatoes with enough water to cover them and bring to a slight boil. Cook until just tender enough to prick with a fork, drain hot water and cool under cold running water. Drain.
In that same skillet, add olive oil and heat. Salt the potatoes and add them to the hot oil. Cook, stirring constantly, until browned on all sides.
Note: these can also be cooked in bacon grease.
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2 Comments
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mainedish on 3.4.2010
I’ll have to try it with leftover baked potatoes (which is an oxymoron around here…there are no leftover potatoes in this house) but it’s a great idea! Do they get hold their shape well when using potato that is cooked all the way through like that?
Being just fork tender lets me brown them nicely without losing too much to the bottom of the pan.
scotsman19 on 3.2.2010
My wife brought these to our family. I had never had them before. We like to use our left over baked potatoes for this. The kids love it when we make these with dinner!