I love breakfast. Usually I like to make scrambled eggs or omelets served with a side of buttered toast. When I have time, I like to make pan-fried breakfast potatoes (or home fries). I like to do it up on Sundays cause that’s when the hubby’s off. He likes his eggs fried, over-easy. ;)
INGREDIENTS
- 2-3 russet potatoes, chopped
- ½ small onion, diced
- ¼ cup canola oil
- salt and pepper
- other seasonings (rosemary, garlic powder, Cajun seasoning, paprika etc.)
DIRECTIONS
- Wash and scrub the potatoes and pat dry. Par-cook the potatoes in the microwave for 5 minutes. Chop the potatoes into small cubes.
- Dice the onion and set aside.
- Heat the oil in a large skillet on medium-high heat. Add the potatoes in an even layer. Fry the potatoes for about 8-10 minutes. Turn the potatoes over. Add the onions and continue frying for another 10 minutes or so. Turn the potatoes every few minutes until they are brown and crispy.
- Season the potatoes with your favorite seasonings; garlic salt, garlic powder, paprika, Cajun seasoning, parsley, rosemary, thyme etc.
- Drain the potatoes on paper towels to absorb the excess oil.
Notes: This also works well if you have any leftover baked potatoes and you don’t have to fry the potatoes as long. You can also do a variation with onions and bell peppers (Potatoes O'Brien).