Active Recipe: Breakfast Potatoes

by nicholmom3 on December 6, 2010

I don’t normally eat a large breakfast. It’s mainly a bowl of oatmeal or a small egg sandwich for me. This weekend I broke out an old standby for the crowd I was cooking for. It got rave reviews, so I thought I’d share it here.

Caveat: It it a time consuming dish, so good for a lazy Saturday morning when you don’t have anywhere to be for awhile!

Depending on how many people you are cooking for, use anywhere between 5-8 large potatoes. I recommend 1 potato per adult and 1/2 per kid. That seems about right for portions.

1 large onion, chopped- I prefer the spanish yellow, but whichever you use is fine.
2-3 cloves garlic, minced
olive oil
Large potatoes (see note above)

Using a large stock pot, set to boil water (about 2/3 the way up). Wash potatoes, cut into 1-2 inch pieces. You want nice big chunks so they don’t fall apart. I leave the skins on, but you can peel them if you want.
Add potatoes to the boiling water, and cook for 5-8 minutes until just tender. Do not over cook! Meanwhile, add a turn or two of olive oil to a large skillet. Like…the biggest skillet you have. If you have to make two batches, reserve some of the onion and garlic. Warm the olive oil, add the onion and garlic and simmer until softened.
This is the important part! Drain the potatoes into a colander. SHAKE the colander around a bit. You want to abrade the sides of the potatoes, kind of scrape them up a bit.
Add the potatoes to the skillet, in batches if you must. Try not to have piles, you want a flat layer. Add more olive oil as needed to keep the potatoes sizzling. Turn as necessary, until all are golden brown. Salt and pepper to taste!

The shaking in the colander is really key for crispy potatoes. I’ve never had a soggy batch with this method!

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