Sunday Breakfast—

I’m not going to lie, I feel pretty confident in most of my cooking and baking skills. There are however a few things that I have never made and been satisfied with, one of those being breakfast potatoes. Not it any form, shredded or cubed. However, last night I was partaking in one of our favorite things to do before bed, watch people making food on YouTube (perfect thing to do before falling asleep, you go to bed absolutely hungry and dream about food all night) and I found it, the ONE that I think I could have success at.

Of course this morning I woke up with one thing on my mind, those HOME FRIES. I had been thinking of them all night so we decided to have a nice lazy Sunday morning and went downstairs to begin the feat.

The hash browns are courtesy of Chef John of Food Wishes on YouTube. Search for him, you won’t be disappointed

Quick and Crispy Home Fries

  • Servings: 2-4
  • Difficulty: Medium
  • Print

The perfect crispy potato to add to your breakfast line up.

Credit: Chef John of Food Wishes

Ingredients

  • 3-4 medium side Russet Potatoes
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1/4 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. pepper
  • salt to taste

Directions

  1. Wash, peel and quarter potatoes. Place them on a microwave safe dish and microwave until just tender enough to put a fork in but not completed cooking. It will probably take around 3 1/2-4 minutes.
  2. After the potatoes have been pre cooked in the microwave, remove and cut each piece into six. Then depending on how much time you have let your potatoes cool on the counter, or place them in the freezer for about 5 minutes.
  3. While your potatoes are cooling, turn your medium-sized skillet on medium-high heat and add the olive oil and butter. Let the skillet heat until the butter is melted and is just starting to turn brown. Swirl the contents of the skillet and then add your potatoes.
  4. Season the potatoes with the paprika, garlic powder, onion powder, pepper, and salt. Let the potatoes cook for about 3-4 minutes to get a good crust on the first side.
  5. About every 2-3 minutes, toss the potatoes on the pan to rearrange and ensure that all sides are being cooked evenly. You will probably have to do this 5-6 times or until all side of the potatoes are sufficiently browned and most of the cooking oil has been absorbed.
  6. Serve and ENJOY !

I started my preparation from the beginning of the video and was absolutely and utterly overjoyed at completion because they looked like they did when he made them and oh did they taste so good! From what I can tell, the things that I had never tried before in my countless other attempts were to “pre-bake” them ahead of time to get some of the cooking underway, cool the pre-baked potatoes before actually frying them, and to use a combination of olive oil and browned butter to do the cooking. They were so crispy and perfectly fried on the outside and nice and fluffy and tender on the inside. These will definitely continue to be on the breakfast rotation (Even my son ate them and he rarely eats potatoes. Side note: I would consider potatoes one of my spirit animals, and if I didn’t actually birth my son, I would question if he was my child because of his rather utter disgust with them.) and I even joked this morning that I was just always going to keep a stash of pre-baked potatoes in the fridge just so we can have them whenever.

I did it, I mastered making breakfast home fries, I am so HAPPY! Now onto finding that perfect blueberry muffin recipe. Like the ones you find in a bakery with a streusel/sugary topping and a nice fluffy blueberry packed inside. If you have a recipe you’d like to share, please include it in the comments below!

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