Fried potatoes are great for breakfast but go just as well with dinner. Cubing them up gets them ready for hash, but adding spices make them just great on their own (well, as a side dish to meat or eggs). Feel free to adjust your spices to your liking, but make sure you don’t overspice them.
SOFTWARE
· 4-6 Yukon Gold potatoes, peeled, diced into bite sized pieces (you want about 1 to 1.5 pounds)
· 1 T. olive oil
· 1 T. butter
· 1/2 t. cumin
· 1/2 t. cayenne (or live dangerously)
· 1/2 t. paprika (not smoked or again live dangerously)
· 1/2 t. onion powder (or 1/2 medium yellow onion diced)
· 1/2 t. garlic powder (or 2 t. minced garlic)
METHOD
1. In a large pot, place the cut potatoes and enough water to cover them by about 1 inch over medium heat. When the water begins to boil, set your timer for 10 minutes.
2. When the timer expires, check the potatoes. You want them to be soft but not mushy. Drain the finished potatoes and set aside.
3. In a large skillet over medium heat, warm the oil and melt the butter. When the butter is melted, add the drained potatoes and stir to coat with the oil/butter mixture. Spread them out to a single layer and cook for 6 minutes without further disturbing them.
4. After 6 minutes, use a wide spatula to turn over the potatoes, redistribute in a single layer, and cook for another 6 minutes.
5. When the timer expires, repeat step 4. If you are using diced onion and/or minced garlic, add at this time.
6. Continue repeating step 4 until the potatoes are golden brown. Remove from the heat and add the spices, stirring to distribute as evenly as you can.
7. Serve with cooked meat or eggs.
8. Enjoy.
VARIANTS
Mix up the spices as you like. Oregano would be a nice substitute or use chili powder for more heat. You can use Russet potatoes, but your boiling time will be slightly longer, and your finished texture will change. Do remove the pan from the heat before adding the spices or you risk spice bombing your home.
