Wake up! It's time for a hearty homestyle breakfast. What's better than eggs and home fries?
Ingredients:
1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch to 3/4-inch cubes
4 tablespoons salted butter
1 onions, finely chopped
Salt and pepper to taste
Seasoning of your choice: Garlic powder or salt work great, as does smoky Spanish paprika or chopped chives
1. Arrange potatoes in large microwave-safe bowl, top with 1 tablespoon butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.
2. Meanwhile, melt 1 tablespoon butter in large regular or nonstick skillet over medium heat. Add onion and cook until softened and golden brown, about 6 minutes. Transfer to small bowl.
3. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides, 9 to 12 minutes. Stir in onion, seasonings of your choice and salt and pepper to taste.
click pic for close-up
Ingredients:
1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch to 3/4-inch cubes
4 tablespoons salted butter
1 onions, finely chopped
Salt and pepper to taste
Seasoning of your choice: Garlic powder or salt work great, as does smoky Spanish paprika or chopped chives
1. Arrange potatoes in large microwave-safe bowl, top with 1 tablespoon butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.
2. Meanwhile, melt 1 tablespoon butter in large regular or nonstick skillet over medium heat. Add onion and cook until softened and golden brown, about 6 minutes. Transfer to small bowl.
3. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides, 9 to 12 minutes. Stir in onion, seasonings of your choice and salt and pepper to taste.
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